Email to Terry Ward      

Mashed Potatoes with Roasted Garlic Butter

Source of Recipe


Cooking Light-10/02






List of Ingredients



• Garlic Butter:
  
• 2 whole garlic heads
  
• 1/4 cup butter, softened
  
• 1 tablespoon finely chopped shallots
  
• 2 teaspoons finely chopped fresh rosemary
  
• Potatoes:
  
• 2 1/2 pounds cubed Yukon gold or red potato
  
• 1/3 cup fat-free, less-sodium chicken broth
  
• 1/4 cup buttermilk
  
• 2 tablespoons chopped fresh parsley
  
• 1 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 for 45 minutes; cool 10 minutes.
   
   
3. Separate cloves; squeeze to extract the pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.
   
   
4. To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
   
   
5. Drain and return to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt and pepper.
   
   
6. Yield: 8 servings (serving size: about 2/3 cup). 181 cal, 6.1g fat, 3.9g pro, 28.8g carb, 2.4g fiber, 16mg chol, 1.4mg iron, 375mg sod, 39mg calc.