This traditional side dish differs from mashed potatoes in that it uses oven-roasted garlic and Yukon Gold potatoes that still have their skins on. The following day, they’re still tasty cold!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 head garlic
- 2 tablespoons olive oil
- 5 pounds Yukon gold potatoes, scrubbed and quartered
- 4 ounces reduced-fat cream cheese
- 6 tablespoons margarine
- ½ cup skim milk
- ½ cup reduced-fat sour cream
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.
- Roast in the preheated oven for 45 minutes.
- When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.
- Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.
- Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.
- For larger potatoes, cut into 2-inch cubes. You can substitute red new potatoes if you can’t find Yukon Gold.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 249 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |