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Roasted-Garlic Mashed Potatoes

Roasted-Garlic Mashed Potatoes

Oxmoor House JULY 2010

  • Yield: 8 servings (serving size: 1/2 cup)


  • 2 garlic heads
  • 1 teaspoon olive oil
  • 2 pounds baking potatoes, peeled and cut into 1-inch pieces
  • 1/3 cup fat-free milk
  • 1 1/2 tablespoons reduced-calorie margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Preheat oven to 425°.

Remove papery husks from garlic. Place garlic on a square of aluminum foil; drizzle with oil, and wrap in foil. Bake at 425° for 30 minutes; set aside.

Place potato in a medium saucepan; add water to cover. Bring to a boil; reduce heat. Cook, uncovered, 15 to 20 minutes or until tender; drain. Mash potato with a potato masher. Add milk and remaining 3 ingredients; mash until fluffy.

Cut off ends of garlic; squeeze pulp from cloves into potato mixture, and stir.

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 0.0%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.9g
  • Carbohydrate: 23.5g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 180mg
  • Calcium: 0.0mg

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Roasted-Garlic Mashed Potatoes recipe