ndubu
11-07-2000, 03:24 AM
From CookingLight.com
Roasted-Garlic Mashed Potatoes
1 whole garlic head
1 tablespoon olive oil
1 pound peeled Yukon Gold or red potatoes, quartered
3 cups water
1/2 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375`. Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375` for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins. Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp, and stir well.
Yield: 5 servings (serving size: 1/2 cup).
CALORIES 105 (27% from fat); FAT 3.1g (sat 0.5g, mono 2.1g, poly 0.3g); PROTEIN 3.9g; CARB 16.6g; FIBER 1.80g; CHOL 1mg; IRON 3.20mg; SODIUM 140mg; CALC 79mg
My two cents:
I use Low-Sodium chicken broth instead of water to boil the potatoes. Also, being lazy, I just boil the garlic along with the potatoes and mash it all together. Reserve some of the chicken broth to mix in with the potatoes.
Using the Yukon Gold potatoes makes the final dish look really buttery, yellow.
Nancy D.
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"It takes courage to grow up and turn out to be who you really are." --Unknown
Roasted-Garlic Mashed Potatoes
1 whole garlic head
1 tablespoon olive oil
1 pound peeled Yukon Gold or red potatoes, quartered
3 cups water
1/2 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375`. Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375` for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins. Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp, and stir well.
Yield: 5 servings (serving size: 1/2 cup).
CALORIES 105 (27% from fat); FAT 3.1g (sat 0.5g, mono 2.1g, poly 0.3g); PROTEIN 3.9g; CARB 16.6g; FIBER 1.80g; CHOL 1mg; IRON 3.20mg; SODIUM 140mg; CALC 79mg
My two cents:
I use Low-Sodium chicken broth instead of water to boil the potatoes. Also, being lazy, I just boil the garlic along with the potatoes and mash it all together. Reserve some of the chicken broth to mix in with the potatoes.
Using the Yukon Gold potatoes makes the final dish look really buttery, yellow.
Nancy D.
------------------
"It takes courage to grow up and turn out to be who you really are." --Unknown