Mashed Potatoes with Roasted Garlic & Rosemary

Yield: 8     (serving size: 1/2 cup)

2 whole garlic heads

2 lbs. cubed peeled Yukon Gold potatoes

1 cup chopped onion

2 tbsp. plain fat-free yogurt

1 tsp. dried rosemary, chopped

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

  1. Preheat oven to 350 degrees.
  2. Remove white papery skin from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  3. Place potato and onion in a saucepan; cover with water and bring to 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, yogurt and remaining ingredients; mash with potato masher.

CALORIES 93 (2% from fat); FAT 0.2g (sat. fat 0.1g); CHOL 0mg; SOD 230mg; CARB 21g; FIBER 2.1g; PROTEIN 2.8g

from Cooking Light Annual Recipes 2001

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