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Roasted Garlic Mashed Potatoes -- e-w

Source of Recipe

Light & Tasty 2005 – N. Dolan; Largo, FL
Roasted Garlic Mashed Potatoes
Plan ahead…needs an hour minutes for garlic to roast & cool.

Serves: 8

1 whole garlic bulb
1 tsp. canola oil
6 medium red potatoes (about 2-1/4 lbs) scrubbed & cubed
1 8-oz. pkg. reduced-fat cream cheese, cubed
1/4 c. fat-free milk
1/2 tsp. salt
1/4 tsp. pepper

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425º for 30-35 minutes or until softened. Cool for 10-15 minutes.

Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Squeeze softened garlic into a large mixing bowl. Add the potatoes and remaining ingredients; beat until blended.

2/3-cup equals: 207 calories…7 gm fat(4 gm saturated)…21 mg cholesterol…281 mg sodium…30 gm carbohydrate…3 gm fiber…7 gm protein ++++ Exchanges: 2 starch…1-1/2 fat++++ WWP: 4