Mashed Potatoes with Roasted Garlic and Rosemary

Mashed Potatoes with Roasted Garlic and Rosemary Recipe
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

Cooking Light

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
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