Ingredients Jump to Instructions ↓

  1. 1 Garlic head - with some of the Top sliced off to expose the cloves

  2. 1/2 cup 118ml Low-fat low-sodium chicken broth

  3. 3 cups 711ml Russet potatoes - (to 4) - peeled, cubed (medium)

  4. 1 cup 237ml Warm skim milk

  5. 2 tablespoons 30ml Olive oil

  6. 1 tablespoon 15ml Minced thyme

  7. 1/2 teaspoon 2 1/2ml Minced rosemary Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Exchanges Per Serving: 1 Starch, 1 Monounsaturated Fat. Nutrition Facts: Calories 126; Calories from Fat 44; Total Fat 5g; Saturated Fat 1g; Cholesterol 1mg; Sodium 58mg; Carbohydrates 18g; Dietary Fiber 1g; Sugars 5g; Protein 3g.


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