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Roasted garlic mashed potatoes
Vegetables & Side Dishes
Contributed by: Patty Williams
Ingredients:
1 medium bulb of garlic, papery skin removed and top sliced off to expose cloves
1 1/4 lbs all-purpose potatoes, peeled and thinly sliced
1 bay leaf
1/2 tsp. salt
water
3 TBS fat-free buttermilk
Preheat oven to 350 degrees. Wrap the garlic head in aluminum foil. Bake until cloves are soft, 45-60 minutes. Let cool 10 minutes. Squeeze the pulp from the cloves into a small bowl.
In large pot, combine the potatoes, bay leaf, 1/4 tsp. of the salt, and enough cold water to cover. Bring to a boil. Reduce the heat and simmer. Cook until the potatoes are tender, 10-15 minutes. Drain, reserving the cooking liquid; discard the bay leaf. With a potato masher or an electric mixer at low speed, mash the potatoes with the garlic, buttermilk and the remaining 1/4 teaspoon salt; thin with cooking liquid, if needed.
(This recipe was contributed as part of a "Cook of the Week" feature.)
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