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
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.
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.
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.
- 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