Mashed Potatoes With Roasted Garlic and Rosemary
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
- 2 whole garlic heads
- 2 lbs cubed peeled yukon gold potatoes
- 1 cup chopped onion
- 2 tablespoons plain fat-free yogurt or 2 tablespoons nonfat sour cream
- 1 teaspoon dried rosemary, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
Directions
- 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 at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic 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 cooking liquid.
- Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.
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