1 pound peeled Yukon Gold or red potatoes, quartered
3 cups water
1/2 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Preheat oven to 375°.
Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins.
Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp, and stir well.
Mashed Potatoes With Sage: Omit garlic; add 2 tablespoons minced fresh sage to milk, salt, and pepper.
Chive-and-Goat Cheese Potatoes: Omit garlic; add 3 tablespoons minced chives and 1/2 cup (2 ounces) crumbled goat cheese to milk, salt, and pepper.
It tasted good but I think I may have gone amiss somewhere...Maybe I didn't have enough garlic? I used skim milk so that may have been a problem too. Just a little bland for me. I will make it again and see if the flavor improves.
I ended up putting Mrs. Dash in these because they were not very flavorful. Maybe as a side dish for Thanksgiving under some gravy, or as a side with a juicy beef, but these potatoes don't stand up on their own.
This recipe was good, but a little bland. I added more pepper, and a tablespoon of Olivio (coudn't help it, but at least it was only a little and it was olivio and not butter). I used a huge head of garlic so that helped us the flavor a lot. All in all this was a good recipe and I will make it again. I served it with Beef provencal, and the juice was really good with the potatoes. I also served with a whole wheat baguette. I roasted another head of garlic, mixed that into some olive oil, lots of herbs and spices and a touch of balsamic vinegar to make a delicious healthy spread for the bread.