Garlic-Rosemary Mashed Potatoes

Name: Garlic-Rosemary Mashed Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 6 medium baking potatoes (about 3 lbs.); 1 large head of garlic, bulb (whole); 4 1/2 teaspoons olive oil, divided; 1 teaspoon minced fresh rosemary; 3/4 cup nonfat milk; 3/4 teaspoon salt

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Recipe by cookiedog

This is a lightened up version of mashed potatoes getting a little extra flavor from roasted garlic. From TOH Everyday Light Meals cookbook.

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READY IN: 1hr

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

6

medium baking potatoes (about 3 lbs.)
1

large head of garlic, bulb (whole)
4 ¹⁄₂

teaspoons olive oil, divided
1

teaspoon minced fresh rosemary
³⁄₄

cup nonfat milk
³⁄₄

teaspoon salt

DIRECTIONS

Scrub and pierce potatoes. Bake at 400F for 45-55 minutes or until tender.
Meanhwile, remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb. Place on a piece of heavy-duty foil; drizzle with 1/2 teaspoons of oil. Wrap foil around bulb. Bake at 400F for 30 to 35 minutes or until softened. Cool for 10 minutes.
Squeeze softened garlic into a large mixing bowl. Cut potatoes in half; scoop out pulp and add to garlic. Discard potato skins. Mash potatoes.
In a small saucepan, saute rosemary in remaining oil for 2 minutes; add to potato mixture.
Add milk and salt; beat until fluffy.

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