Cooking Light's Roasted-Garlic Mashed Potatoes

Submitted by senseicheryl

"This recipe was in an email from the www.myrecipes.com website. A holiday table would be incomplete without mashed potatoes. This garlicky version boasts all of the savory richness of traditional recipes without adding extra fat and calories. The secret? Yukon Gold potatoes, which need little adornment thanks to their buttery flavor and creamy texture."

 

• Ready In: 1hr 25mins
• Ingredients: 7
• Yields: 5 1/2 cup servings
• Serves: 5

ingredients

• 1 head of garlic
• 1 tablespoon olive oil
• 1 lb yukon gold potato, peeled, quartered (or you can use red potatoes)
• 3 cups water
• 1⁄2 cup 1% low-fat milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Preheat oven to 375°.
2. 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.
3. 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.
4. Variations - Mashed Potatoes With Sage: Omit garlic; add 2 tablespoons minced fresh sage to milk, salt, and pepper. Chive-and-Goat Cheese Potatoes: Omit garlic; add 3 tablespoons minced chives and 1/2 cup (2 ounces) crumbled goat cheese to milk, salt, and pepper.