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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 95.1
  • Total Fat: 3.6 g
  • Cholesterol: 1.3 mg
  • Sodium: 99.8 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Roasted Garlic & Thyme Mashed Potatoes calories by ingredient
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Roasted Garlic & Thyme Mashed Potatoes

Submitted by: CHEF_KORI

Introduction

Potatoes are a great benefit that have gotten a bad rap! They contain B-6 which assists enzymes working throughout your body to regulate your nervous system, your cardiovascular system, and even your blood pressure. Combined with the awesome healthy power of cauliflower, these garlic mashed potates are delicious and healthy! Potatoes are a great benefit that have gotten a bad rap! They contain B-6 which assists enzymes working throughout your body to regulate your nervous system, your cardiovascular system, and even your blood pressure. Combined with the awesome healthy power of cauliflower, these garlic mashed potates are delicious and healthy!
Number of Servings: 8

Ingredients

    4 cups cauliflower
    1 lb Red Potatoes (leave the skins on)
    1 whole head garlic
    2 T extra virgin light olive oil
    4 T fat free or light sour cream
    1/2 cup organic vegetable broth
    2 tsp fresh thyme
    1/8 tsp sea salt
    1/4 tsp pepper

Directions

Roast the whole head of garlic, unpeeled and drizzled with 1 tsp olive oil, wrapped in aluminum foil at 350 for 40 minutes. When fully cooked and slightly cooled, squeeze out each individual clove. They should be soft and easily mashed. Set aside.
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Meanwhile, boil the cauliflower and red potatoes separately until fully cooked, but not mushy. Potatoes especially will retain water if overcooked, which can lead to a watery and bland taste. Drain.
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While potatoes and cauliflower are boling and garlic is roasting, measure out sour cream, olive oil, thyme, and broth into a large bowl fitted for a standing mixer. Combine on low speed until smooth. Add roasted garlic and mix until well-incorporated into a paste. Add hot potatoes & cauliflower and let stand for about 2-3 minutes, allowing the heat to begin softening the sour cream/garlic mixture. Whip on medium speed for 1 minute, then increase speed to fluff. If you like chunky potatoes, whip less. If you like fluffier potates, whip more. Add salt and pepper to taste.
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Makes 6, 2/3 cup servings or 8, 1/2 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CHEF_KORI.






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