- 8
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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
Step 1
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.
93 cal, .2g fat, 21g carbs, 2.1g fiber, 230mg sodium