Skip the gravy with these mashed potatoes
they wont need it. The roasted garlic, herb, and sour cream flavor
them to delicious perfection.
Roasted Garlic Mashed Potatoes
1 1/2 pounds Yukon gold potatoes or other
potatoes, quartered
2 teaspoons bottled minced roasted garlic*
1/4 cup light dairy sour cream
2 to 4 tablespoons fat-free milk
2 teaspoons snipped fresh rosemary, thyme, or oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
- In a covered large saucepan cook potatoes
in a small amount of boiling water for 20 to 25 minutes or until
tender. Drain in a colander; return to saucepan.
- Add garlic to potatoes. Mash with a potato
masher or an electric mixer on low speed. Add sour cream, milk,
desired herb, salt, and pepper. Beat until light and fluffy.
Makes 4 servings.
*To roast your own garlic: For every 1
teaspoon of roasted garlic, wrap 3 unpeeled garlic cloves in
foil. Bake in a 400¿F oven for 25 to 35 minutes or until
cloves feel soft when pressed. When cool enough to handle, squeeze
garlic paste from cloves.
Nutritional facts per serving: calories:
122, total fat: 1g, saturated fat: 1g, monounsaturated fat: 0g,
polyunsaturated fat: 0g, cholesterol: 5mg, sodium: 168mg, carbohydrate:
24g, total sugar: 1g, fiber: 2g, protein: 4g, vitamin A: 0%,
vitamin C: 29%, calcium: 6%, iron: 10%, starch: 1.5diabetic exchange.
Recipe provided by
Better Homes and Gardens -
BHG.com a member of the Home and Family Network
for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
