Mashed Potatoes with Roasted Garlic and Rosemary

Yukon gold potatoes taste richer and whip up creamier than russets, but you can use either variety.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 93
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 2.8 g
Carbohydrate 21 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 230 mg
Calcium 30 mg

Ingredients

2 whole garlic heads
2 pounds cubed peeled Yukon gold potato
1 cup chopped onion
2 tablespoons plain fat-free yogurt
1 teaspoon dried rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.

Note:

November 2000