Sinless Oven-Roasted Garlic Whipped Potatoes

Sinless Oven-Roasted Garlic Whipped Potatoes
2 1/2 pounds all-purpose white or Yukon Gold potatoes, peeled
1 head of oven-roasted garlic, cloves squeezed out
1/4-1/3 cup 1 percent milk, warmed or at room temperature
2-3 tablespoons reduced-fat sour cream
2 tablespoons squeezable fat-free margarine
1 teaspoon salt
1/4- 1/2 teaspoon fresh ground black pepper
Minced fresh parsley leaves, for garnish
Paprika, for garnish
Place the potatoes in a 5-quart saucepan and add enough cold water to cover by I inch. Bring to a boil over high heat; reduce the heat to medium and simmer for 20-25 minutes, or until the potatoes pierce easily with a fork. Drain.
While the potatoes cook, mash the garlic cloves on a small plate with a fork. Set aside.
Place the cooked and drained potatoes in a large mixing bowl. With an electric mixer on low, begin to break up the potatoes. As they break up, slowly turn the mixer's speed up to medium. Add the mashed garlic, milk, sour cream, fat-free margarine, salt and pepper and mix until smooth, 45 seconds to 1 minute. Taste and adjust the seasonings. Spoon the whipped potatoes into a warmed serving bowl, dust with paprika, sprinkle with parsley and serve.
Serves six.
Nutrition values per serving (1 teaspoon added salt): 173 calories(5 percent from fat), 1 g fat (0.5 g saturated fat), 38.2 g carbohydrates, 3.3 g fiber, 2.6 g protein, 3 mg cholesterol, 404 mg sodium.