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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.8g
  • Carbohydrate: 21g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 230mg
  • Calcium: 30mg

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

  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.
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