Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

Yukon gold potatoes taste richer and whip up creamier than russets, but you can use either variety.

Recipe by Cooking Light November 2000

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

93 calories; calories from fat 2%; fat 0.2g; saturated fat 0.1g; poly fat 0.1g; protein 2.8g; carbohydrates 21g; fiber 2.1g; iron 0.9mg; sodium 230mg; calcium 30mg.
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