Garlic Mashed Potatoes
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Servings: 4
Source: http://www.mealsmatter.org
Ingredients:
- 1 whole garlic head
- 1 ½ lbs Russet or Yukon gold potatoes, washed, cut into quarters
- ½ medium yellow onion, peeled, diced
- ¼ cup fat free milk
- ¼ cup plain non fat yogurt
- 1 tsp dried rosemary
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp onion powder
Serving Nutritionals
| calories | 200 |
| calories from fat | 5 |
| total fat | 0g |
| saturated fat | 0g |
| trans fat | 0g |
| cholesterol | 0mg |
| sodium | 340mg |
| total carbohydrate | 43g |
| dietary fiber | 5g |
| sugars | 4g |
| protein | 6g |
| vitamin A | 2% |
| vitamin C | 45% |
| calcium | 10% |
| iron | 10% |
Directions:
- Preheat oven to 350°F.
- Peel papery skin from garlic, leaving whole head intact. Wrap in foil and bake for 1 hour. Cool and separate cloves to extract garlic pulp. Discard skin and squeeze garlic pulp into small bowl; set aside.
- Place potatoes and onion in large pot with water to cover. Bring to a boil, cover and reduce heat; simmer 15 to 20 minutes or until potatoes are fork tender. Drain in colander.
- In large bowl, combine potatoes, onion, garlic pulp, milk, yogurt, rosemary, salt, black pepper, and onion powder. Mash with potato masher until all blended but still chunky. Serve immediately.