Roasted Garlic Mashed Potatoes

Ingredients:

• 1 medium head garlic, papery skin removed and top sliced off to expose cloves
• 1 1/4 lbs. all-purpose potatoes, peeled and thinly sliced
• 1 bay leaf
• 1/2 tsp salt
• 3 tbsp fat-free buttermilk

Makes 4 Servings

1. Preheat the oven to 350 F. Wrap the garlic head in aluminum foil; bake until thecloves are soft, 45-60 minutes. Let cool 10 minutes; squeeze the pulp from the cloves into a small bowl.
2. In a large pot, combine the potatoes, bay leaf, 1/4 teaspoon of the salt, and enough cold water to cover; bring to a boil. Reduce the heat and simmer and cook until the potatoes aretender, 10-15 minutes. Drain, reserving the cooking liquid; discard the bay leaf.
3. With a potato masher or elecdtric mixer at low speed, mash the potatoes with the garlic, buttermilk andthe remaining 1/4 teaspoon salt; thin with the cooking liquid, if needed.

WW POINTS VALUE: 2 pts

 

Note : This recipe appears in the WW New Complete Cookbook. I made these as a side dish to go with my lamb for Easter and they were different and delicious. I do recommend  emptying the pot of all the cooking liquid after the potatoes have been cooked because no one wants water in their mashed potaotes. Roasted garlic gives this mashed potatoes a new kick of flavor and takes it to another level of comfort. The combination of roasted garlic and buttermilk make these mashed potatoes so delicious you will not notice there isn;t much fat. I do recommend roasting the garlic along with the meat in the oven (separately) so that everything is in order when you're cooking.