Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 117.1
- Total Fat: 1.3 g
- Cholesterol: 0.4 mg
- Sodium: 267.2 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 1.6 g
- Protein: 3.9 g
View full nutritional breakdown of Skinny Roasted Garlic Mashed Potatoes calories by ingredient
Skinny Roasted Garlic Mashed Potatoes
Submitted by: TABBYKAT75
Introduction
Mellow roasted garlic and chicken stock replace loads of cream and butter to create this rich and satisfying comfort food. Even using a whole bulb, these potatoes will have a mild garlic flavor; real garlic fans may want to use more. Mellow roasted garlic and chicken stock replace loads of cream and butter to create this rich and satisfying comfort food. Even using a whole bulb, these potatoes will have a mild garlic flavor; real garlic fans may want to use more.Number of Servings: 6
Ingredients
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1 garlic bulb, unpeeled
splash of olive oil
4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock or low-sodium canned
salt to taste
freshly ground black pepper
Directions
1. Preheat the oven to 350°F.
2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
3. Remove from the oven and let cool.
4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
5. Bring the stock to a boil, and turn down to a simmer.
6. Squeeze the roasted garlic cloves to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
8. Adjust the salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user TABBYKAT75.
2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
3. Remove from the oven and let cool.
4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
5. Bring the stock to a boil, and turn down to a simmer.
6. Squeeze the roasted garlic cloves to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
8. Adjust the salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user TABBYKAT75.
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This dish was SO good! I've made this dish twice for my anti-low-fat anything family, and they never suspected they were eating healthy. I heard nary a complaint, and this is from the crowd that fondly remembers the Thanksgiving my brother used 4 sticks of butter in the potatoes. - 12/31/07
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