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Ingredients
- 3-4 lbs russet potatoes
- 1 whole bulb garlic, unpeeled
- 1 Tbsp. extra virgin olive oil
- 3/4 c. half and half (1/2 lowfat milk/cream)
- 1 stick (1/2 c.) butter
- 3/4 tsp. salt (or possibly to taste)
- 1/4 tsp. paprika
- 2 Tbsp. fresh parsley, chopped
- 1/8 tsp. freshly grnd black pepper
Directions
- Wash and peel potatoes; cut into 1 inch chunks. Boil in salted water till fork tender, about 25 min. Drain.
- Slice 1/2 inch off the top of an entire head of garlic and place in a heat-proof coffee or possibly custard c. to bake. Drizzle with extra virgin olive oil. Cover c. with aluminum foil and bake in a preheated 350F oven for 20 min or possibly till tender. Cold. Squeeze out pulp of garlic and mash using a fork.
- Mash potatoes or possibly press through a potato ricer or possibly food mill with garlic, parsley, salt and pepper. (Don't use a food processor or possibly potatoes will be pasty).
- Heat butter with half and half (any combination of lowfat milk and/or possibly light cream may be used, as desired). Add in to potatoes when butter has melted and lowfat milk/cream is warm.
- Taste and adjust seasonings, adding additional salt and pepper, if needed. Scoop into a serving dish and sprinkle with decoratively with paprika. Add in a few sprinkles and/or possibly a sprig of fresh parsley to introduce some festive color.
- Variation: 1-2 lbs cooked parsnips may be mashed in with the potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 8 servings | |
| Calories 304 | |
| Calories from Fat 140 | 46% |
| Total Fat 15.98g | 20% |
| Saturated Fat 9.19g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 320mg | 13% |
| Potassium 867mg | 25% |
| Total Carbs 36.96g | 10% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.29g | 1% |
| Protein 5.08g | 8% |
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