Herbed Garlic Mashed Potatoes

Photo: flickr user firepile

Ingredients

1 whl garlic head with some of the

top sliced off to expose the cloves

1/2 cup low-fat low-sodium chicken broth

3 mediums russet potatoes - (to 4) peeled, cubed

1 cup warm skim milk

2 tablespoons olive oil

1 tablespoon minced thyme

1/2 teaspoon minced rosemary

Salt to taste

Freshly-ground black pepper to taste

Preparation

Preheat the oven to 350 degrees.

In a small casserole dish, place the whole head of garlic and the broth. Cover the casserole and roast in the oven for 1 hour. Remove dish from the oven and set aside.

Meanwhile, prepare the potatoes. Boil the cubed potatoes in water for about 20 minutes, until soft. Drain. With electric beaters, add the warm milk and olive oil. Whip until potatoes are fluffy. Add the herbs.

Take the garlic and gently squeeze out the garlic from each of the cloves, leaving behind the skins. Add all the garlic pulp to the potatoes. Whip again. Season with pepper and salt.

This recipe yields 6 servings.

Serving size: 1/2 cup.

Comments: Roasting a head of garlic is easy and brings out that good garlicky flavor.