4 lg. new potatoes, about 1 1/4 lbs. unpeeled, scrubbed cut in half
2 heads garlic
2 tsp. skim milk
1 tsp. acceptable vegetable oil
1 tsp. nonfat "butter" granules
2 tsp. chopped fresh parsley
To taste freshly ground black pepper

In a medium saucepan, place a steamer basket and add water to a depth of 1 to 2 inches. Be sure the water does not reach the bottom of the basket. Cover saucepan and bring to a boil over medium high heat. Place potatoes in steamer basket. Separate cloves of garlic, but do not peel the paper thin skins surrounding each clove. Scatter cloves around potatoes. Cover and steam about 20 minutes, or until a fork can be easily inserted into potatoes. Remove garlic from pan. Remove skins from garlic cloves by peeling them off with your hands or by pushing the garlic pulp out of the cloves. Discard skins and mash garlic pulp with milk, oil and "butter" granules. Remove potatoes from pan and cut them in half. Serve with a dollop of garlic sauce, parsley, and pepper. Serves 4.

One large or two small potatoes per serving. The steamed garlic used in this sauce has a surprisingly mild flavor. The dish is easy to fix and offers a nice change of pace.

Recommended by the American Heart Association.