3 garlic cloves, peeled
3 yukon gold potatoes, cubed
3 granny smith apples, peeled & cubed
25 ml olive oil 2 tbsp
7 ml coarse salt 1 1/2 tsp
2 ml freshly ground pepper 1/2 tsp
175 ml skim milk 1 cup
sour cream for garnish
Toss garlic, potatoes and apples together with olive oil, salt and pepper in a large non-stick roasting pan. Bake in preheated 425 F (220 C) oven, stirring mixture occasionally for even browning, until golden brown and tender about 45 minutes to 1 hour.
Transfer mixture to a medium bowl and add milk. Gently smash some of the mixture against the side of the bowl leaving some whole pieces until all of the milk is incorporated. Season with salt if needed. Serve immediately, topped with a dollop of sour cream.
Serves 4