Anonymous Fri Oct 07 11:41:16 2005

6 medium potatoes (about

2 pounds)

6 unpeeled garlic cloves

2 tablespoons olive oil

1 teaspoon fresh chopped or

1/4 teaspoon dried rosemary leaves

1/2 teaspoon salt

1/3 to

1/2 cup low-fat milk

These mashed potatoes prove that butter and sour cream aren\'t necessary for a satisfying dish. The sweet roasted garlic, olive oil and rosemary will please all mashed potato lovers!

Heat oven to 375 degrees. Scrub potatoes; pierce with fork to allow steam to escape. Wrap garlic cloves in aluminum foil. Bake potatoes and garlic 1 hour or until potatoes are soft.

Heat oil and rosemary over medium heat 2 to 3 minutes or until rosemary is fragrant.

Open garlic packet to cool. Cut potatoes into halves; carefully spoon potatoes into large bowl. Save skins for another use or discard. Slip skins off cloves of garlic and place garlic in bowl; add oil mixture and salt. Mash until fluffy, adding milk until desired consistency. 6 servings