| 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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