Roasted-Garlic Mashed Potatoes

Oxmoor House
8 servings (serving size: 1/2 cup)


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2 garlic heads
1 teaspoon olive oil
2 pounds baking potatoes, peeled and cut into 1-inch pieces
1/3 cup fat-free milk
1 1/2 tablespoons reduced-calorie margarine
1/2 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 425°.

Remove papery husks from garlic. Place garlic on a square of aluminum foil; drizzle with oil, and wrap in foil. Bake at 425° for 30 minutes; set aside.

Place potato in a medium saucepan; add water to cover. Bring to a boil; reduce heat. Cook, uncovered, 15 to 20 minutes or until tender; drain. Mash potato with a potato masher. Add milk and remaining 3 ingredients; mash until fluffy.

Cut off ends of garlic; squeeze pulp from cloves into potato mixture, and stir.

Created date

April 2008

Nutritional Information

Calories 120
Caloriesfromfat 0.0 %
Fat 2.1 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 23.5 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 180 mg
Calcium 0.0 mg