Mashed Potatoes with Roasted Garlic and Rosemary

1 Review
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Yield:
8 servings (serving size: 1/2 cup)
November 2000
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 93
  • Caloriesfromfat 2%
  • Fat 0.2g
  • Satfat 0.1g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 2.8g
  • Carbohydrate 21g
  • Fiber 2.1g
  • Cholesterol 0.0mg
  • Iron 0.9mg
  • Sodium 230mg
  • Calcium 30mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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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Ratings & Reviews

chriskitten8's Review

chriskitten8
May 03, 2011
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.