Tuesday, December 1, 2009

Roasted Garlic Mashed Potatoes

This recipe lets you enjoy the creamy goodness of mashed potatoes without as many calories and fat!!  The trick – use fat-free buttermilk instead of cream and butter!   I promise that you will not go back to your old recipe after trying these!  And at 2 ww points per serving you can eat a double helping without feeling guilty!!


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


  1. Preheat oven to 350 degrees.  Wrap the garlic head in aluminum foil; bake until the cloves 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 tsp of the salt, and enough cold water to cover; bring to a boil.  Reduce the heat and simmer and cook until the potatoes are tender, 10-15 minutes.  Drain, reserving the cooking liquid; discard the bay leaf.
  3. with a potato masher or an electric mixer at low speed, mash the potatoes with the garlic, buttermilk, and the remaining 1/4 tsp salt; thin with the cooking liquid, if needed.  Makes 4 servings.  Each serving has 135 calories, 0 grams fat and 3 grams fiber and is 2 ww points!

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