Mashed Potatoes with Roasted Garlic Butter

Yield: 8     (serving size: 2/3 cup)

Garlic Butter

2 whole garlic heads

1/4 cup butter or margarine, softened

1 tbsp. finely chopped shallots

2 tsp. finely chopped fresh rosemary

Potatoes

2 1/2 lbs. cubed Yukon Gold or red potatoes

1/3  cup fat-free, less-sodium chicken broth

2 tbsp. low-fat milk

2 tbsp. plain fat-free yogurt

2 tbsp. chopped fresh parsley

1 tsp. salt

1/2 tsp. freshly ground black pepper

  1. Preheat oven to 350 degrees.
  2. To Prepare Garlic Butter – remove white papery skin from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350 degrees for 45 minutes; cool 10 minutes.
  3. Separate cloves; squeeze to extract pulp. Discard skins. Combine garlic pulp, butter, shallots and rosemary.
  4. To Prepare Potatoes - place potato in saucepan and cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. Add broth, milk and yogurt; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in Garlic Butter, parsley, salt and pepper.

from Cooking Light Annual Recipes 2003 (with revisions)

Mashed Potatoes with Roasted Garlic Butter

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