Mashed Potatoes With Roasted Garlic and Rosemary


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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
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    2 whole garlic heads
    2 pounds cubed peeled Yukon gold potato
    1 cup chopped onion
    2 tablespoons plain fat-free yogurt
    1 teaspoon dried rosemary, chopped
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper


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).

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Recipe Copyright Cooking Light Magazine

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