roasted garlic mashed potatoes
Roasted garlic mashed potatoes is a side dish that serves 8. One serving contains 171 calories, 6g of protein, and 5g of fat. For 65 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Many people made this recipe, and 116 would say it hit the spot. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of low-fat yogurt, garlic cloves, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Healthy Seasonal Recipes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is solid. If you like this recipe, you might also like recipes such as Roasted Garlic Mashed Potatoes, Garlic Roasted Mashed Potatoes, and Roasted Garlic Mashed Potatoes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
Chopped fresh parsley leaves for garnish
2 heads plus two cloves garlic, divided
1/4 teaspoon ground pepper, preferably white
1 cup plain non-fat yogurt
1 teaspoon extra-virgin olive oil
1 1/2 teaspoons salt, divided
3 tablespoons unsalted butter, softened
3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2 to 2-inch chunks
Equipment:
oven
aluminum foil
sauce pan
bowl
potato masher
pot
Cooking instruction summary:
Preheat oven to 350 degrees F. Prepare two heads of garlic for roasting: Leaving garlic head intact, cut tip off of garlic cloves, exposing the flesh of each clove. Repeat with the second head of garlic. Place the heads root-side down on a sheet of aluminum foil. Drizzle oil over the exposed flesh. Wrap up the heads into a bundle and bake until fragrant and the garlic is tender, about 45 minutes. Open packet to vent and set aside to cool. When the garlic is cool, squeeze the garlic out of the skins into a bowl and mash with a fork into a smooth paste. Mash in butter, pepper and the remaining 1/2 teaspoon salt. Stir in yogurt. Meanwhile, peel the remaining 2 cloves garlic. Cover potatoes and the two cloves garlic generously with cold water in a large saucepan. Place over high heat and bring to a boil. Reduce heat to maintain a gentle simmer and cook until the potatoes are tender when pierced with a fork, 15 to18 minutes. Drain and return to the pot. Mash potatoes with a potato masher. Add the yogurt mixture and mash until smooth. Transfer to a serving dish and garnish with parsley.
Step by step:
1. Preheat oven to 350 degrees F. Prepare two heads of garlic for roasting: Leaving garlic head intact, cut tip off of garlic cloves, exposing the flesh of each clove. Repeat with the second head of garlic.
2. Place the heads root-side down on a sheet of aluminum foil.
3. Drizzle oil over the exposed flesh. Wrap up the heads into a bundle and bake until fragrant and the garlic is tender, about 45 minutes. Open packet to vent and set aside to cool. When the garlic is cool, squeeze the garlic out of the skins into a bowl and mash with a fork into a smooth paste. Mash in butter, pepper and the remaining 1/2 teaspoon salt. Stir in yogurt. Meanwhile, peel the remaining 2 cloves garlic. Cover potatoes and the two cloves garlic generously with cold water in a large saucepan.
4. Place over high heat and bring to a boil. Reduce heat to maintain a gentle simmer and cook until the potatoes are tender when pierced with a fork, 15 to18 minutes.
5. Drain and return to the pot. Mash potatoes with a potato masher.
6. Add the yogurt mixture and mash until smooth.
7. Transfer to a serving dish and garnish with parsley.
Nutrition Information:
covered percent of daily need
