Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Joy E. Zacharia, R.D.
Recipe by Cooking Light December 2006

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Recipe Summary

Yield:
8 servings (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400º.

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  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400° for 30 minutes. Remove from oven; cool.

  • Place potatoes in a medium saucepan, and cover with water; bring to a boil. Cook 19 minutes or until very tender. Drain, reserving 1/2 cup cooking liquid. Place potatoes in a large bowl.

  • Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Add pulp, yogurt, and next 6 ingredients (through red pepper) to potatoes. Mash potato mixture with a potato masher. Stir in reserved cooking liquid, 2 tablespoons at a time, until mixture is almost smooth. Sprinkle with parsley.

Nutrition Facts

126 calories; calories from fat 25%; fat 3.5g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 3.2g; carbohydrates 21.2g; fiber 2.2g; iron 1.1mg; sodium 193mg; calcium 43mg.
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