Mashed Potatoes with Roasted Garlic and Rosemary

By myoung

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

Details

Servings 8
Adapted from find.myrecipes.com

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.