Recipe: Roasted Garlic Mashed Potatoes
I love plain homemade mashed potatoes but I think I love this variation even more! The roasted garlic flavor is subtle throughout with roasted garlic cloves sprinkled in. You can do step #2 and step #3 simultaneously to save time. There isn't any added butter that way everyone can do what they wish at the table!
Makes 8 servings
2 large heads garlic
1 teaspoon olive oil
1 1/2 cup fat free half and half
4 pounds potatoes, peeled and quartered
freshly ground black pepper
salt to taste (optional)
1. Preheat oven to 425-degrees. Slice about 1/4-inch off the top of the garlic heads, throw the tops away, and place heads on a piece of foil. Drizzle olive oil over the top of the garlic heads and wrap them well in the foil. Bake until tender and golden, (about 35-45 minutes). Remove from oven and let stand until cool enough to handle. Peel the skin away from the garlic cloves.
2. Add the garlic cloves to a small nonstick saucepan along with the fat free half-and-half. Start simmering the mixture over medium heat until cream is hot. Reduce heat to simmer, cover the pan and continue to simmer for a couple more minutes. Turn the heat off and lift out the garlic cloves with a slotted spoon, place in custard cup and set aside. Leave the saucepan with half-and-half on the stove until needed.
3. Place quartered potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain potato pieces in a colander.
4. Add hot, steaming, and drained potato pieces directly to a large mixing bowl and beat on low while you slowly pour in the fat free half-and-half. Season with salt and pepper if desired and gently stir in the roasted garlic cloves. Serve!
Yield: 10 servings
Advice: WebMD Weight Loss Clinic journal as 3/4 cup starchy foods without added fat
Per serving: 200 Calories, 7 g protein, 45 g carbohydrate, .7 g fat (.1 g saturated fat), 1 mg cholesterol, 3 g fiber, 55 mg sodium. Calories from fat: 3 percent.
~~Elaine
Related Topics: Cooking With Herbs, Roasted Garlic and Sage Pocket Rolls Recipe
Technorati Tags: mashedpotatoes, recipe, roastedgarlic
Makes 8 servings
2 large heads garlic
1 teaspoon olive oil
1 1/2 cup fat free half and half
4 pounds potatoes, peeled and quartered
freshly ground black pepper
salt to taste (optional)
1. Preheat oven to 425-degrees. Slice about 1/4-inch off the top of the garlic heads, throw the tops away, and place heads on a piece of foil. Drizzle olive oil over the top of the garlic heads and wrap them well in the foil. Bake until tender and golden, (about 35-45 minutes). Remove from oven and let stand until cool enough to handle. Peel the skin away from the garlic cloves.
2. Add the garlic cloves to a small nonstick saucepan along with the fat free half-and-half. Start simmering the mixture over medium heat until cream is hot. Reduce heat to simmer, cover the pan and continue to simmer for a couple more minutes. Turn the heat off and lift out the garlic cloves with a slotted spoon, place in custard cup and set aside. Leave the saucepan with half-and-half on the stove until needed.
3. Place quartered potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain potato pieces in a colander.
4. Add hot, steaming, and drained potato pieces directly to a large mixing bowl and beat on low while you slowly pour in the fat free half-and-half. Season with salt and pepper if desired and gently stir in the roasted garlic cloves. Serve!
Yield: 10 servings
Advice: WebMD Weight Loss Clinic journal as 3/4 cup starchy foods without added fat
Per serving: 200 Calories, 7 g protein, 45 g carbohydrate, .7 g fat (.1 g saturated fat), 1 mg cholesterol, 3 g fiber, 55 mg sodium. Calories from fat: 3 percent.
~~Elaine
Related Topics: Cooking With Herbs, Roasted Garlic and Sage Pocket Rolls Recipe
Technorati Tags: mashedpotatoes, recipe, roastedgarlic
3 Comments:
potatoes with roasted garlic/real good but add..fresh cooked spinach!!!delicious
I've noticed you use alot of fat free half&half. Why? Evaporated skim milk is much better and w/o corn syrup.
I use fat free half and half because it tastes the best in the recipes I lighten up. There isn't that much corn syrup in it to make a significant difference per serving most of the time I think. And...I personally think evaporated skim milk doesn't have an appetizing color or smell. It's a personal thing. I'm sure it works great for some people though.
Thanks for the comment!
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