Yukon gold potatoes taste richer and whip up creamier than russets, but you can use either variety.
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
How to Make It
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.
These potatoes were really good. The rosemary and garlic were really flavorful. While the texture of the potato was still really good and I appreciated how low calorie they were, I still kind of missed the creamy milk n' butter potatoes I was used to. I will make these again though! Worth the sacrifice.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!