1. Peel the potatoes and chop into equal-sized pieces. In a large pot of boiling salted water, cook potatoes and garlic until potatoes are tender, about 15-20 minutes. Drain, put back in the pan and cook over low heat for 3 minutes, to dry out the potatoes. Remove garlic clove and mash potatoes.
2. Stir the buttermilk, olive oil and horseradish into the potatoes. Season with salt (in moderation) and pepper. Sprinkle with parsley before serving.
Per serving: 196 calories, 7g fat, 1g saturated fat, 1mg cholesterol, 93mg sodium, 29g carbohydrate, 4g fiber, 4g sugar, 4g protein