dish
Skinny Roasted Garlic Mashed Potatoes

6
Serves
106
Calories
9
Nutrients
7
Vitamins

Ingredients

splash of olive oil
4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned

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 cloves 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.

Serving Size: about 1/2 cup

Nutrition Information

Number of Servings: 6
Calories
106
Protein
5 g
Total Carbohydrate
26 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
3 g
Total Fat
0 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
1 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
84 %
Percent Calories from Fat
2 %
Vitamin A
1 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
-1 mcg
Vitamin C
27 mg
Vitamin D
0 IU
Folate
0 mcg
Vitamin E
0 IU
Vitamin K
-1 mcg
Pantothenic Acid
0 mg
Calcium
25 mg
Iron
1 mg
Phosphorus
1 mg
Potassium
725 mg
Sodium
183 mg
Zinc
0 mg