Mashed Potatoes with Roasted Garlic and Rosemary

Yukon gold potatoes taste richer and whip up creamier than russets, but you can use either variety.

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 2  whole garlic heads
• 2  pounds  cubed peeled Yukon gold potato
• 1  cup  chopped onion
• 2  tablespoons  plain fat-free yogurt
• 1  teaspoon  dried rosemary, chopped
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Preheat oven to 350°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.

Nutritional Information

Calories:

93 (2% from fat)

Fat:

0.2g (sat 0.1g,mono 0.0g,poly 0.1g)

Protein:

2.8g

Carbohydrate:

21g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

230mg

Calcium:

30mg