Roasted Garlic Mashed Potatoes Lower Healthier Fat Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Steps:

• Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
• Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
• Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.

Steps:

• Preheat oven to 350°F.
• Place garlic cloves baking dish & drizzle with olive oil.
• Bake 15-20 minutes until garlic is soft & golden, then remove from oven and let cool.
• Peel potato & cut in half. Place in pot & cover with cold water.
• Bring to boil over high heat & simmer 30 minutes until tender. Drain.
• In small saucepan bring broth to boil, reduce heat, & simmer.
• Squeeze garlic to release cloves from skin. Throw away skins and mash cloves (I use a fork).
• Mash potatoes; add roasted garlic. Gradually add broth to desired consistency. Mix in kosher salt & pepper.
• Garnish with fresh parsley & flaked sea salt (I use black or pink flake salt for color).