Skinny Roasted Garlic Mashed Potatoes

These mashed potatoes would be good for a filling side as well as when Thanksgiving comes along!

INGREDIENTS

- 1 garlic bulb, unpeeled
- splash of olive oil
- 4 large potatoes (Idaho or russet)
- about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
- salt to taste
- freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 350°F.

2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.

3. Remove from the oven and let cool.

4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.

5. Bring the stock to a boil, and turn down to a simmer.

6. Squeeze the roasted garlic cloves to release each clove of garlic. Mash the garlic with a fork and throw the skins away.

7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.

8. Adjust the salt and pepper to taste.

Serving size: 1/2 cup
Calories per serving: 106

[Source]

Posted by Sabriena at 09:02