Quality CareFind out why Mayo Clinic is the right place for your health care. Make an appointment.
Meet the StaffFind a directory of doctors and departments at all Mayo Clinic campuses. Visit now.
Research and Clinical TrialsSee how Mayo Clinic research and clinical trials advance the science of medicine and improve patient care. Explore now.
Visit Our SchoolsEducators at Mayo Clinic train tomorrow’s leaders to deliver compassionate, high-value, safe patient care. Choose a degree.
Professional ServicesExplore Mayo Clinic's many resources and see jobs available for medical professionals. Get updates.
Philanthropy at Mayo ClinicYour support accelerates powerful innovations in patient care, research and education. Give today.
Subscribe to Housecall
Our general interest e-newsletter keeps you up to date on a wide variety of health topics.
In a large stockpot, cover 3 pounds of peeled, cubed russet potatoes with water. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain potatoes and return to pot. In a small saucepan, cover 6 separated and peeled garlic cloves with water. Bring to a boil, reduce heat and simmer until tender, about 10 minutes. Drain. In a food processor or blender, combine garlic and 1/2 cup fat-free milk. Puree until smooth. Add puree and 1 tablespoon margarine to potatoes. Mash, season with black pepper and garnish with fresh parsley.
Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission.
Check out these best-sellers and special offers on books and newsletters from Mayo Clinic.
A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.org," "Mayo Clinic Healthy Living," and the triple-shield Mayo Clinic logo are trademarks of Mayo Foundation for Medical Education and Research.
This site complies with the HONcode standard for trustworthy health information: verify here.