Serves: 5
Total Calories: 271

1 bulb of garlic
6 medium red potatoes or white potatoes (2 pounds)
1 medium sweet potato or yam
1/3-1/2 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Heat oven to 350°. Peel paperlike skin from garlic bulb, leaving just enough to hold cloves of garlic together. Cut ¼-inch slice from top of bulb to expose cloves. Place cut side up on 12-inch square of aluminum foil wrap securely in foil. Place in pie plate or shallow baking pan. Bake about 30 minutes or until garlic is tender when pierced with toothpick or fork. Let stand until cool enough to handle.

2. While garlic is baking, place red or white potatoes and sweet potato in 3-quart saucepan. Add enough water to cover potatoes. Heat to boiling reduce heat. Cover and simmer 20 to 25 minutes or until tender drain.

3. Peel sweet potato leave skins on red or white potatoes if desired. Gently squeeze soft garlic out of cloves into potatoes. Mash potatoes and garlic in pan until no lumps remain. Add milk in small amounts, mashing after each addition.

4. Add butter, salt and pepper. Mash vigorously until light and fluffy. (If running low on energy, blend all ingredients in a food processor.)

"Easy to eat, these tasty potatoes go down easily, even when chewing and swallowing become a chore. If garlic bothers you, omit it from the recipe." ---Dr. Ghosh

NUTRITION FACTS: High in potassium and good source of fiber
1 Serving: Calories 230 (Calories from Fat 70) Fat 8g (Saturated 5g) Cholesterol 20mg Sodium 370mg Potassium 710mg Carbohydrate 40g (Dietary Fiber 4g) Protein 4g % DAILY VALUE: Vitamin A 100% Vitamin C 24% Calcium 6% Iron 8% Folic Acid 6% Magnesium 6% DIET EXCHANGES: 1 Starch, 1 Fruit, ½ Fat

Helpful For These Side Effects: (m), (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 271
Calories from Fat: 83

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
01 Q&A: WHY AM I TOO TIRED TO EAT ANYTHING? - Berry-Banana Smoothie
02 Q&A: WHY DOES FOOD HAVE A METALLIC TASTE? - Spicy Citrus Chicken
03 Q&A: WHY DO I FEEL NAUSEATED ALL THE TIME? - Refreshing Lemon-lime Drink
04 Q&A: WHY IS MY MOUTH ALWAYS DRY? - Cranberry Herbal Tea Granita
05 Q&A: WHY AM I CONSTIPATED? - Hot Fruit Compote
06 Q&A: WHY DO I HAVE DIARRHEA? - Milk and Rice "Soup"
07 Q&A: HOW CAN I EAT WITH MOUTH SORES? - Creamy Seafood Risotto
08 Q&A: HOW COME I'M NOT HUNGRY? - Crunchy Fruit Snack Mix
09 Q&A: WHY DO I HAVE SO MUCH HEARTBURN? - Lentil-Rice Casserole
10 Q&A: WHY DOES IT HURT WHEN I SWALLOW? - Roasted Garlic Mashed Potatoes
11- KEY TO COMMON SIDE EFFECTS
Berry-Banana Smoothie
Cranberry Herbal Tea Granita
Creamy Seafood Risotto
Crunchy Fruit Snack Mix
Hot Fruit Compote
Lentil-Rice Casserole
Milk and Rice "Soup"
Refreshing Lemon-lime Drink
Roasted Garlic Mashed Potatoes
Spicy Citrus Chicken