Garlic Mashed Potatoes

By Jeanette Terry

  • 4 potatoes, PEELED AND CUBED

  • 1 1/3 cups WARM nonfat milk

  • 1 1/3 (medium) garlic heads

  • 2/3 cup FF Low Sodium Chicken Broth

  • 2 tablespoons AND 2 teaspoons olive oil

  • 1 tablespoon AND 1 teaspoon dried thyme

  • 3/4 teaspoon dried rosemary, CRUSHED

  • Salt and Pepper

  1. SLICE the top off the head of garlic to expose the garlic cloves AND PLACE the whole head AND the broth in a small casserole dish. COVER and BAKE for 1 hour; remove the dish from the oven and SET ASIDE.

  2. BOIL the cubed potatoes in water for 20 minutes OR until soft. Drain. ADD the warm milk and olive oil. BEAT WITH MIXER until potatoes fluffy. ADD the herbs.

  3. SQUEEZE the garlic out from each of the cloves LEAVING BEHIND THE SKINS. ADD ALL the garlic pulp to the potatoes. Using mixer BEAT AGAIN; season with salt and pepper.

Nutritional Facts

8 servings
Serving size ½ cup
Total Calories 156
Total Fat 5 grams
Saturated Fat 0 grams
Carbohydrates 15 grams
Cholesterol 0.5 milligrams
Sodium 68 milligrams
Dietary Fiber 3 grams
Protein 4 grams

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