Prep time: 35 minutes

What you need:

• 2 lbs. potatoes, peeled
• 6 roasted garlic cloves (made ahead of time)
• 1/4 c. nonfat milk
• 1/3 c. of light sour cream
• Pinch of rosemary (dried or fresh)

What to do:

1. Bring a large pot of water to a boil and then add the peeled potatoes. Cook until tender (about 15 minutes).
2. Drain the potatoes and place them back in the pot.
3. Peel garlic and add to the pot with the potatoes.
4. Mash the potatoes and garlic with a potato masher or electric mixer on low.
5. Add milk, sour cream, and rosemary.
6. Beat the mixture until light and fluffy, and serve.

Nutritional analysis (per serving):

• 250 calories
• 7g protein
• 2g fat
• 1g sat. fat
• 52g carbohydrate
• 3g fiber
• 5mg cholesterol
• 30mg sodium
• 6g sugars

Serves: 4

Serving size: 1 cup

This recipe has important nutrients for mom and baby, including:

Vitamin C

Vitamin C plays an important role in tissue growth and repair and bone and tooth development. Vitamin C also helps the body absorb iron. Good sources of vitamin C include citrus fruits, broccoli, tomatoes, and fortified fruit juices.