Photo: Karry Hosford
Recipe from Cooking Light

Make the garlic butter ahead and refrigerate it for up to 3 days.

Ingredients

  • Garlic butter:
  • 2 whole garlic heads
  • 1/4 cup butter, softened
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons finely chopped fresh rosemary
  • Potatoes:
  • 2 1/2 pounds cubed Yukon gold or red potato
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1/4 cup buttermilk
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 350°.
  2. To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 45 minutes; cool 10 minutes.
  3. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.
  4. To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
  5. Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt, and pepper.

October 2002

Nutritional Information

  • Calories: 181
  • Calories from fat: 30%
  • Fat: 6.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 28.8g
  • Fiber: 2.4g
  • Cholesterol: 16mg
  • Iron: 1.4mg
  • Sodium: 375mg
  • Calcium: 39mg