Garlic-Rosemary Mashed Potatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a lightened up version of mashed potatoes getting a little extra flavor from roasted garlic. From TOH Everyday Light Meals cookbook. Ingredients:
6 medium baking potatoes (about 3 lbs.) |
1 large head of garlic, bulb (whole) |
4 1/2 teaspoons olive oil, divided |
1 teaspoon minced fresh rosemary |
3/4 cup nonfat milk |
3/4 teaspoon salt |
Directions:
1. Scrub and pierce potatoes. Bake at 400F for 45-55 minutes or until tender.
2. Meanhwile, remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb. Place on a piece of heavy-duty foil; drizzle with 1/2 teaspoons of oil. Wrap foil around bulb. Bake at 400F for 30 to 35 minutes or until softened. Cool for 10 minutes.
3. Squeeze softened garlic into a large mixing bowl. Cut potatoes in half; scoop out pulp and add to garlic. Discard potato skins. Mash potatoes.
4. In a small saucepan, saute rosemary in remaining oil for 2 minutes; add to potato mixture.
5. Add milk and salt; beat until fluffy.
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