Garlic Rosemary Potatoes(Servings: 6) - cooking recipe

Ingredients

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.)

Preparation

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