- 6
Ingredients
- 6 medium potatoes (about
- 2 pounds)
- 6 unpeeled garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon fresh chopped or
- 1/4 teaspoon dried rosemary leaves
- 1/2 teaspoon salt
- 1/3 to
- 1/2 cup low-fat milk
Preparation
Step 1
These mashed potatoes prove that butter and sour cream aren't necessary for a satisfying dish. The sweet roasted garlic, olive oil and rosemary will please all mashed potato lovers!
Heat oven to 375 degrees. Scrub potatoes; pierce with fork to allow steam to escape. Wrap garlic cloves in aluminum foil. Bake potatoes and garlic 1 hour or until potatoes are soft.
Heat oil and rosemary over medium heat 2 to 3 minutes or until rosemary is fragrant.
Open garlic packet to cool. Cut potatoes into halves; carefully spoon potatoes into large bowl. Save skins for another use or discard. Slip skins off cloves of garlic and place garlic in bowl; add oil mixture and salt. Mash until fluffy, adding milk until desired consistency. 6 servings