Roasted Garlic and Scallion Mashed Potatoes

6
Serves
90
Calories
19
Nutrients
19
Vitamins

Ingredients

1 tablespoon of olive oil
4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
1/4 teaspoon salt to taste
1 1/2 tablespoons freshly chopped scallions

Cooking Instructions

1. Preheat the oven to 350°F.

2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.

3. Remove from the oven and let cool.

4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.

5. Bring the stock to a boil, and turn down to a simmer.

6. Squeeze the roasted garlic clove to release each clove of garlic. Mash the garlic with a fork and throw the skins away.

7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.

8. Adjust the salt and pepper to taste. Fold in the scallions.

Serving Size: about 1/2 cup

Nutrition Information

Number of Servings: 6

Serving Size
0
Calories
90
Protein
3 g
Total Carbohydrate
15 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
0 g
Total Fat
3 g
Saturated Fat
0 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
11 %
Percent Calories from Carbohydrate
64 %
Percent Calories from Fat
25 %

Vitamin A
15 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
16 mg
Vitamin D
0 IU
Folate
11 mcg
Vitamin E
0 IU
Vitamin K
4 mcg
Pantothenic Acid
0 mg
Calcium
15 mg
Iron
0 mg
Phosphorus
53 mg
Potassium
460 mg
Sodium
114 mg
Zinc
0 mg