Yesterday, I told you that I made mashed potatoes to go with my Roast Chicken Dinner. Mashed potatoes, get a bad rap since they are usually loaded with butter and heavy cream. Today I’m sharing with you a super simple recipe that yields an incredibly flavorful end product that is healthy to boot!
Roasted Garlic Mashed Potatoes
- 8 red potatoes, washed and quartered (yukon gold work well too)
- 1 whole head of garlic
- 1/4 cup skim milk
- salt and pepper
- Preheat your oven to 400 degrees.
- To roast the garlic, slice off the top 1/4″ of the head to expose all of the garlic cloves. Wrap in aluminum foil and roast in the oven for approximately 45 minutes or until tender.
- While garlic is roasting in oven, prep your potatoes. Cook potatoes either by microwaving or boiling. Cooking time will vary depending on the size of your potatoes, check after 10 minutes and continue cooking until fork-tender.
- Combine cooked potatoes, milk, salt and pepper in bowl. Remove garlic from oven and squeeze all the cloves out and add to the potatoes. With a potato masher or two forks start mashing to combine all ingredients. If you want very smooth mashed potatoes use a hand blender.
I like the rustic feel of the potato skin in mashed potatoes. If you do not like the skin, make sure to peel potatoes before boiling. The nutrients are split between the flesh and the skin, therefore, if you remove the skin you will be removing a lot of the fiber, folate, iron and potassium.
Potatoes are part of the dirty dozen. Meaning that they contain high levels of pesticides. If you have the monetary means and can access organic potatoes, I recommend doing so.