Mashed Potatoes With Roasted Garlic and Rosemary |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Another delicious potato recipe adapted from Cooking Light. Ingredients:
2 whole garlic heads |
2 lbs cubed peeled yukon gold potatoes |
1 cup chopped onion |
2 tablespoons plain fat-free yogurt or 2 tablespoons nonfat sour cream |
1 teaspoon dried rosemary, chopped |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil.
3. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
4. Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
5. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
6. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.
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