Directions

1. 1

   Bring a large pot of water to a boil. Add the diced potatoes and simmer for about 10 minutes, or until they are tender and easily pierced with a fork. Drain well and set aside.

2. 2

   While potatoes cook, place the frozen peas in a microwave-safe bowl and heat on high for approximately 3 minutes, stirring halfway through, until cooked through. Drain the peas and reserve them.

3. 3

   Pour 1 cup of skim milk into a small saucepan and heat over medium heat until steaming hot, but do not boil.

4. 4

   Add the 2 peeled garlic cloves to the hot milk and remove from heat. Let them steep for 5 minutes to infuse the milk with garlic flavor.

5. 5

   Carefully pour the hot milk with garlic cloves into a blender. Add the reserved cooked peas and 1/4 cup of the remaining milk. Blend until completely smooth and creamy, then set aside.

6. 6

   Transfer the drained potatoes to a large mixing bowl and begin mashing them with a potato masher until they are mostly broken down.

7. 7

   Slowly add the remaining 3/4 cup of skim milk to the potatoes while continuing to mash, until the mixture reaches your desired consistency.

8. 8

   Pour the pureed pea and garlic mixture into the mashed potatoes along with the soft margarine and white pepper if using. Gently fold and stir until the ingredients are fully combined and the color is evenly green throughout.

9. 9

   Transfer the finished mashed potatoes to a serving dish and keep warm until ready to serve.

10. 10

    Just before serving, lightly sprinkle the Kosher salt over the top of the potatoes to taste.