Mashed Potatoes With Roasted Garlic and Rosemary
photo by breezermom
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 whole heads of garlic
- 2 lbs yukon gold potatoes, cubed, peeled
- 1 cup onion, chopped
- 2 tablespoons yogurt, plain, fat-free
- 1 teaspoon dried rosemary, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Preheat oven to 350°F
- Remove white papery skin from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350F for 1 hour, cool 10 minutes. Swparate cloves; squeeze to extract pulp. Discard skins.
- 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 of the cooking liquid.
- Combine garlic, potato mixture, 1/4 cup cookng liquid, and remaining ingredients; mash with a potato masher.
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Reviews
-
Wow! I am an official garlic-a-holic, and this recipe was just too much for me. I wonder if the chef meant cloves of garlic instead of heads of garlic? I went against my instinct and followed the recipe, cutting everything in half to serve 2-3. I did cheat and sneak a couple of cloves out of the head of garlic....the smell was wonderful. Loved the roasted garlic. And the texture is wonderful, but the garlic in this potato recipe as posted is overwhelming. Definitely too much garlic for the amount of potatoes.
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