Rosemary-Scented Garlic Mashed Potatoes

• 5 whole Medium Red Potatoes, Quartered
• 5 whole Medium Yellow Potatoes, Quartered
• 1 whole White Onion, Quartered
• 5 cloves Garlic, Pressed
• 2 Tablespoons Olive Oil
• 5 sprigs Rosemary
• 1 cup Skim Milk
• 1 teaspoon Salt
• 1/2 teaspoons Fresh Ground Black Pepper
• 2 Tablespoons Dried Rosemary (if Desired)

1. Preheat oven to 375u0b0F. Toss quartered potatoes, onions and garlic with olive oil, then place into a baking dish. Spray rosemary sprigs lightly with olive oil (to prevent burning) and place on top of potatoes and onions. Cover with aluminum foil and bake for 45 minutes, until potatoes are fork-tender.
2. Discard rosemary sprigs. Remove potatoes from baking dish and place into a large bowl. Place onions and garlic into a food processor. Mix until a smooth puree is formed. Add puree to potatoes, then mash. Add milk, salt, pepper, and dried rosemary (if desired) and continue mashing until desired consistency is formed.
3. Serve warm!
4. Nutrition info per 1/2 cup: 171 calories, 3g fat, 5g protein, 31g carbohydrates, 3g fiber

red potatoes, yellow potatoes, white onion, garlic, olive oil, rosemary, milk, salt, fresh ground black pepper, rosemary

Taken from tastykitchen.com/recipes/sidedishes/rosemary-scented-garlic-mashed-potatoes/ (may not work)