| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes, Side dishes, Cooking lig | 5 | servings | |
INGREDIENTS
| 1 | Whole garlic head | |
| 1 | tb | Olive oil |
| 1 | lb | Peeled yukon gold; quartered -or red potatoes |
| 3 | c | Water |
| 1/2 | c | 1% low-fat milk |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
1. Preheat oven to 375 oF. 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 oF for 1 hour; cool 10 minutes. Separare 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. Yield: 5 servings (serving size: 1/2 cup). 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. CALORIES 105 (27% from fat); FAT 3.1g, (sat 0.5g, mono 2.1g, poly 0.3g); PROTEIN 3.9g; CARB 16.6g; FIBER 1.8g; CHOL 1mg; IRON 3.2mg; SODIUM 140mg; CALCIUM 79mg. Recipe by: Cooking Light Magazine, October 1997 Posted to EAT-LF Digest by aml@skypoint.com on Nov 17, 1999, converted by MM_Buster v2.0l.
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