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Mashed Potatoes with Roasted Garlic and Rosemary

Yield 8 servings (serving size: 1/2 cup)
Yukon gold potatoes taste richer and whip up creamier than russets, but you can use either variety.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.