Garlic Mashed Potatoes
November 05, 2011
Categories: Comfort Food, Dinner, Side Dishes, Vegetables, Garlic, Potatoes, North American, Budget-Friendly, Easy/Beginner Cooking, Christmas, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
"I love mashed potatoes and I enjoy finding ways to dress them up. Here is one dressed up version I really like."
- Serving Size: 1 (347.8 g)
- Calories 312.1
- Total Fat - 6.4 g
- Saturated Fat - 1 g
- Cholesterol - 0.6 mg
- Sodium - 659 mg
- Total Carbohydrate - 56.8 g
- Dietary Fiber - 6.4 g
- Sugars - 3.6 g
- Protein - 9 g
- Calcium - 186.8 mg
- Iron - 2.4 mg
- Vitamin C - 32.8 mg
- Thiamin - 0.3 mg
Preheat oven to 375 degrees Fahrenheit.
Remove papery skin from garlic head. Keeping head whole; rub oil over garlic head and wrap in foil.
Bake for 45 minutes; cool 10 minutes.
Separate the cloves and squeeze to extract the pulp.
Discard skins and set garlic aside.
Place potatoes in a large pot and cover with water.
Bring to a boil on medium-high heat and cook for 15 to 20 minutes, or until tender when pierced with a fork, drain and set aside.
Heat milk in a small saucepan over low heat until just warm, or microwave in a microwave safe dish until just warm.
Place cooked potatoes in a medium-sized mixing bowl.
Pour milk over potatoes and beat at medium speed with an electric mixer until potatoes are smooth or mash with a potato masher.
Add yogurt, salt and pepper; mix until smooth.
Add garlic pulp and stir with a spoon to combine.
Season with more salt and pepper to suit taste.
Tips & Variations
No special items needed.