|Potatoes, peeled and quartered||1 pound (about 2 large)|
|Skim milk||2 cups|
|Large garlic cloves, chopped||2|
|White pepper||½ tsp|
- Cook potatoes, covered, in a small amount of boiling water for 20-25 minutes or until tender. Remove from heat. Drain and recover.
- Meanwhile, in a small saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes.
- Add milk-garlic mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth.
|Serving Size||¾ cup|
|less than 1 g|
|Saturated Fat||less than 1 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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