¹/₂ cup water, 2 cloves garlic, 3¹/₂ cups skim milk, 4 medium boiling potatoes (peeled and cut into 1'' chunks), ¹/₄ teaspoon salt, 3 tablespoons chopped fresh parsley, teaspoon ground black pepper, ¹/₈ teaspoon ground nutmeg, 2 teaspoons unsalted butter.

In a Dutch oven, combine the water, garlic, and 3 cups or milk. Cook over medium heat until the mixture almost starts to simmer.

Reduce the heat to low. Add the potatoes and tender. Stir in the parsley, pepper, nutmeg, and the remaining ¹/₂ cup milk.

Remove from the heat and let cool for 5 minutes. Puree in a blender or food processor, working in batches if necessary. Return the puree to the oven. Reheat briefly. Stir in the butter.

Calories : 212
Total fat : 2.5 g.
Saturated fat : 1.5 g.
Cholesterol : 9 mg.
Sodium : 253 mg.
Dietary fiber : 1.9 g.