Roasted Garlic Mashed Potatoes
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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