Garlic Rosemary Potatoes(Servings: 6)

• 1 small whole head garlic
• 1/2 c. water
• 1 Tbsp. skim milk
• 1 Tbsp. margarine, melted
• 2 Tbsp. fresh chives, chopped
• 1 tsp. dried whole rosemary, crushed
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 18 small round red potatoes (unpeeled, about 1 1/2 lb.)

1. Remove white papery skin of garlic.
2. Separate cloves; do not peel.
3. Combine garlic cloves and water in a small saucepan; bring to a boil.
4. Reduce heat and simmer 15 minutes or until garlic is tender; drain and let cool 10 minutes.
5. Peel garlic cloves, reserving garlic pulp; discard skins.
6. Position knife blade in food processor bowl; add garlic pulp, milk and margarine.
7. Process until well blended.
8. Pour into a small bowl; stir in chives and next 3 ingredients.
9. Peel a 1/2-inch strip around center of each potato.
10. Arrange potatoes in a vegetable steamer over boiling water.
11. Cover and steam 25 minutes or until potatoes are tender. Place potatoes in a bowl.
12. Pour garlic mixture over potatoes, tossing gently to coat.

head garlic, water, milk, margarine, fresh chives, rosemary, salt, pepper, red potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993002 (may not work)