Nutritional Info
- Amount Per Serving
- Calories: 130.8
- Total Fat: 0.2 g
- Cholesterol: 0.1 mg
- Sodium: 153.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 3.8 g
- Protein: 3.7 g
View full nutritional breakdown of Mashed Potatoes With Roasted Garlic and Rosemary calories by ingredient
Mashed Potatoes With Roasted Garlic and Rosemary
This is a SparkPeople.com Recipe (what's this)
Ingredients
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INGREDIENTS FOR 8 SERVINGS:2 whole garlic heads2 pounds cubed peeled Yukon gold potato1 cup chopped onion2 tablespoons plain fat-free yogurt1 teaspoon dried rosemary, chopped1/2 teaspoon salt1/4 teaspoon freshly ground black pepper
Directions
INSTRUCTIONS:
Yukon gold potatoes taste richer and whip up creamier than russets,
but you can use either variety.
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. 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 a 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, and
remaining ingredients; mash with a potato masher. Yield: 8 servings
(serving size: 1/2 cup).
Celebrate the specialness of spuds with 55 of our all-time favorite potato recipes at Cooking Light.
Recipe Copyright © Cooking Light Magazine
Yukon gold potatoes taste richer and whip up creamier than russets,
but you can use either variety.
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. 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 a 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, and
remaining ingredients; mash with a potato masher. Yield: 8 servings
(serving size: 1/2 cup).
Celebrate the specialness of spuds with 55 of our all-time favorite potato recipes at Cooking Light.
Recipe Copyright © Cooking Light Magazine
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Member Ratings For This Recipe
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Incredible! I buy Elephant Garlic. The cloves are huge & it's easy to remove the 'butter'. I roast them, in a terracotta garlic roaster, found at a yard sale, puree the butter in olive oil & store the cream, in a jar, in the frig. Mix again after chilled. Yulon Gold+ Klondike Rose are best. So yummy - 10/14/08
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Incredible!
I've made this in the past (probably from Cooking Light), and it's sooo good. A few tips...use a cooking spray on the foil when you wrap the garlic and make extra garlic when roasting the heads for this recipe. The roasted garlic is a great spread for bread and you can freeze it in a plastic bag. - 10/14/08
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