Roast Garlic Mashed Potatoes
Roast Garlic Mashed Potatoes
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 174 |
| pro | 5 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 38 g |
| fibre | 3 g |
| chol | 1 mg |
| sodium | 185 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 6 |
| vit A | 1 |
| vit C | 25 |
| folate | 8 |
- Portion size: 4
Before: The original recipe serves eight and contains 1-1/4 cups (300 mL) whipping cream and 1/2 cup (125 mL) butter. After: This lightened-up version serves four, uses buttermilk (which has 1% butterfat) and no butter.
Ingredients
- 1 1head garlic
- 1/2 tsp 1/2tspextra-virgin olive oil
- 4 4Yukon Gold potatoYukon Gold potatoes, (about 2 lb/1 kg)
- 1/2 cup 1/2cupbuttermilk, (approx)
- 1/4 tsp 1/4tspeach salt and pepper
- 2 tbsp 2tbspmashed fresh chives or green onions
Preparation
Trim off top of garlic to expose cloves. Place on small square of foil and drizzle with oil; seal package. Roast in 375°F (190°C) oven or toaster oven until tender about 45 minutes. Let cool.
Meanwhile, peel and quarter potatoes. In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes; drain and return to pot.
Squeeze roasted garlic over potatoes. Add buttermilk, salt and pepper; mash until smooth, adding more buttermilk if desired. Stir in chives.
Source : Canadian Living Magazine: February 2006
