Mashed Potatoes With Roasted Garlic And Rosemary

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 2 whole garlic heads
• 2 lbs cubed peeled yukon gold potatoes
• 1 cup chopped onion
• 2 tablespoons plain fat-free yogurt or 2 tablespoons nonfat sour cream
• 1 teaspoon dried rosemary, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 remove papery skin from garlic heads (do not peel or separate the cloves). wrap each head separately in foil.
• 3 bake at 350 degrees for 1 hour; cool 10 minutes. separate cloves; squeeze to extract garlic pulp. discard skins.
• 4 place potato and onion in a saucepan; cover with water, and bring to a boil. cover, reduce heat, and simmer 15 minutes or until potato is tender.
• 5 drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
• 6 combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.