Last Update: 07/29/07
ONA Recipe Box -- Roasted-Garlic Mashed Potatoes
From the editors at Cooking Light magazine -- the heady aroma of roasted garlic lends a "comfy" quality to these creamy potatoes.
Serves 12 Printer-friendly version
Ingredients
1 whole garlic head
1 tablespoon olive oil
1 pound peeled Yukon Gold or red potatoes, quartered
3 cups water
1/2 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation Instructions
Preheat oven to 375 degrees. Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins. Place potatoes in a saucepan and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp and stir well.
Nutritional Analysis
Per 1/2 Cup Serving: Calories 105 Protein 3.9g Fat 3.1g Carbohydrates 16.6g Fiber 1.8g Sodium 140mg Calories from fat 28