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Add a photoServings: 6
Ingredients
- 1 whl garlic head with some of the top sliced off to expose the cloves
- 1/2 c. low-fat low-sodium chicken broth
- 3 med russet potatoes - (to 4) peeled, cubed
- 1 c. hot skim lowfat milk
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. chopped thyme
- 1/2 tsp chopped rosemary Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat the oven to 350 degrees.
- In a small casserole dish, place the whole head of garlic and the broth. Cover the casserole and roast in the oven for 1 hour. Remove dish from the oven and set aside.
- Meanwhile, prepare the potatoes. Boil the cubed potatoes in water for about 20 min, till soft. Drain. With electric beaters, add in the hot lowfat milk and extra virgin olive oil. Whip till potatoes are fluffy. Add in the herbs.
- Take the garlic and gently squeeze out the garlic from each of the cloves, leaving behind the skins. Add in all the garlic pulp to the potatoes. Whip again. Season with pepper and salt.
- This recipe yields 6 servings.
- Serving size: 1/2 c..
- Comments: Roasting a head of garlic is easy and brings out which good garlicky flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 41 | 29% |
| Total Fat 4.69g | 6% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 100mg | 4% |
| Potassium 519mg | 15% |
| Total Carbs 21.73g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.78g | 2% |
| Protein 3.83g | 6% |
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