Sinless Oven-Roasted Garlic Whipped Potatoes

2½ pounds Russet (baking) or Yukon Gold potatoes, peeled

1-2 heads oven-roasted garlic cloves (see note)

⅓ cup 1 percent milk, warmed or at room temperature

⅓ cup reduced-fat sour cream at room temperature

2 tablespoons squeezable fat-free margarine

1 teaspoon salt

¼-½ teaspoon fresh ground black pepper

Minced fresh parsley leaves, for garnish

Paprika, for garnish

Place potatoes in a pan 5- to 6-quart saucepan and add enough cold water to cover them by 2 inches. Bring to a boil over medium-high heat; reduce heat to medium and simmer for 20-25 minutes, or until a knife tip inserted into a potato meets no resistance. Drain.

While potatoes cook, mash garlic cloves on a small plate with a fork. Set aside.

Place 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 combined, 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.

Cook's note: To roast garlic, peel away the loose skin on two cloves and cut 1/2 inch off the tip end. Place each garlic head, cut side up, on, on an 8-inch square of aluminum foil. Drizzle 1/2 teaspoon olive oil over each; gather the corners and twist to seal. Place on oven rack and roast in a 350-degree oven until very soft, about 1 hour. Let cool. To store: Wrap in double layer of plastic and seal in a screw-top jar and refrigerate for up to two weeks.

Nutrition values per serving: 173 calories (5 percent from fat), 1 g fat (0.5 g saturated), 38.2 g carbohydrates, 3.3 g fiber, 2.6 g protein, 3 mg cholesterol, 404 mg sodium.