GARLIC-ROSEMARY MASHED POTATOES
This is one of my favorite ways to fix mashed potatoes. Int fact, I freeze rosemary each summer with this dish in mind. I increased the garlic from the original recipe, and my family hasn't complained a bit. -Kathy Rairigh of Milford, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes. Bake at 400° for 45-55 minutes or until tender. Meanwhile, remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb. Place on a piece of heavy-duty foil; drizzle with 1/2 teaspoon oil. Wrap foil around bulb. Bake at 400° for 30-35 minutes or until softened. Cool for 10 minutes., Squeeze softened garlic into a large bowl. Cut potatoes in half; scoop out pulp and add to garlic. Discard potato skins. mash potatoes. In a small saucepan, saute rosemary in remaining oil for 2 minutes; add to potato mixture. Add milk and salt; beat until fluffy.
Nutrition Facts : Calories 153 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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