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Roasted
Garlic Mashed Potatoes
[printer friendly
version]
The
heady aroma of garlic lends a "comfy" quality
to these creamy potatoes.
Ingredients:
| • |
1
whole garlic head |
| • |
1
tablespoon olive oil |
| • |
1
pound peeled Yukon Gold or red potatoes, quartered |
| • |
1/2
cup 1% low fat milk |
| • |
1/4
teaspoon salt |
| • |
1/4
teaspoon pepper |
Preheat
over 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 sauce pan, and cover with water. Bring
to a boil; cook 15 minute or until very tender. Drain.
Heat milk in pan over medium heat until hot (do not boil).
Add potatoes, salt and pepper and beat with electric mixer
at medium speed until potato mixture is smooth.
Add garlic pulp and stir well.
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5 servings (1/2 cup each);
Calories 105 (66% from fat);
Fat 3.1g ;
Protein 3.9g;
Carbohydrates 16.6g;
Fiber 1.8g;
Cholesterol 1mg;
Iron 3.2g;
Sodium 140mg;
Calcium 79mg
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