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.
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)
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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
- 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
- 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.
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Mashed Potatoes with Roasted Garlic and Rosemary Recipe at a Glance