Mashed Yukon Golds with Roasted Garlic Recipe

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Mashed Yukon Golds with Roasted Garlic
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Ingredients
5
Count
Nutrition
204
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. You first need to make the roasted garlic; four heads are enough for this recipe, but I suggest you do more, as the roasted garlic keeps in the fridge for at least a week, or it can be frozen (squeeze the garlic buds out of the skins first) and then you can just break off what you need.
  2. To prepare roasted garlic, preheat oven to 375F.
  3. Using a sharp knife, cut off the top third or so of each garlic bulb, exposing the cloves; remove all the papery white skin that you can, but leave the bulb intact.
  4. Place cut garlic heads on a piece of foil that is big enough to just come up around the heads and cover them.
  5. Drizzle about 1 tsp of olive oil over the exposed top of each head.
  6. Bring foil up around the heads to seal, then place this foil package on a pie plate and slide into preheated oven for about 40 to 50 minutes; when done, garlic will be very soft.
  7. As soon as it is cool enough to handle, squeeze garlic into a small bowl and set aside; if you are ambitious, keep the roasted skins that are left behind and use them in a stock.
  8. You can't get around it, your fingers are going to get garlicky and sticky-but it really is a fun task!
  9. Now, to make the potatoes (and all you're really doing now is making mashed potatoes, likely the way you always do): put chopped potato chunks in a large pot and cover with cold water, lightly salt, and bring it to a boil over high heat.
  10. When potatoes are cooked through (test with the point of a sharp knife or a fork), about 20 minutes after the potatoes boil (depending on how big you cut your chunks), drain well and then return to pot; with heat on high, shake potatoes around in pot for about 20 to 30 seconds to dry them out a bit; then remove pot from burner.
  11. Using a potato masher, mash potatoes, adding soft butter and the roasted garlic.
  12. When all chunks have been mashed, add half of the warm milk (or cream, if you wish) and keep mashing; add more milk if needed until potatoes are the consistency you want.
  13. Try the potatoes; add salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 204.04 Kcal (854 kJ)
Calories from fat 72.1 Kcal
% Daily Value*
Total Fat 8.01g 12%
Cholesterol 15.56mg 5%
Sodium 7.47mg 0%
Potassium 744.17mg 16%
Total Carbs 31.87g 11%
Sugars 2.48g 10%
Dietary Fiber 1.73g 7%
Protein 4.02g 8%
Vitamin C 31.1mg 52%
Vitamin A 0.1mg 2%
Iron 137.8mg 765%
Calcium 46.9mg 5%
Amount Per 100 g
Calories 103.99 Kcal (435 kJ)
Calories from fat 36.74 Kcal
% Daily Value*
Total Fat 4.08g 12%
Cholesterol 7.93mg 5%
Sodium 3.81mg 0%
Potassium 379.25mg 16%
Total Carbs 16.24g 11%
Sugars 1.26g 10%
Dietary Fiber 0.88g 7%
Protein 2.05g 8%
Vitamin C 15.8mg 52%
Iron 70.2mg 765%
Calcium 23.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • low cholesterol

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