Low Fat: Mashed Potatoes With Roasted Garlic And Rosemary

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* Exported from MasterCook *

 

Mashed Potatoes With Roasted Garlic And Rosemary

 

Recipe By : Star Tribune 11/16/00

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 whole heads of garlic

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

 

Serves 8.

 

Yukon Gold potatoes taste richer and whip up creamier than russets, but you

can use either variety.

 

Preheat oven to 350 degrees.

 

Remove white papery skin from garlic heads (do not peel or separate the

cloves). Wrap each head separately in foil. Bake for 1 hour; cool 10

minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

 

Place potatoes and onions in a saucepan; cover with water and bring to the

boil. Cover, reduce heat and simmer 15 minutes or until potatoes are

tender. Drain in a colander over a bowl, reserving 1/4 cup cooking

liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, yogurt,

rosemary, salt and pepper; mash with a potato masher.

 

Nutrition information per serving: Calories 93, Carbohydrates 21 g, Protein

3 g, Fat 0 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 230 mg,

Calcium 30 mg, Dietary fiber 2 g

 

 

 

 

 

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