For a dinner accompaniment that hardly seems light at all, consider Nikki Dolan's creamy mashed potatoes. The Largo, Florida reader uses light cream cheese and plenty of garlic to flavor the rich side dish. It's destined to become a popular request at your home. Although it was once thought to ward off vampires, today’s research suggests garlic has a laundry list of cardiovascular benefits including reduction in LDL cholesterol, blood pressure and an increase in HDL cholesterol.
- 1 whole garlic bulb
- 1 teaspoon canola oil
- 6 medium red potatoes (about 2-1/4 pounds), cubed
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
- Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Squeeze softened garlic into a large bowl. Add the potatoes, cream cheese, milk, salt and pepper; beat until blended. Yield: 8 servings.
Originally published as Roasted Garlic Mashed Potatoes in Light & Tasty December/January 2006, p57
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