Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes
These reduced fat mashed potatoes will hold up to any steakhouse version…my secret: fat free sour cream!

*Vegan if you use non-dairy milk, sour cream, and parmesan
*Reduced Fat and Vegetarian if you use fat-free sour cream and low-fat milk

Servings: 6-8

Garlic Mashed Potatoes:
1 head of garlic, plus three additional cloves
1 teaspoon olive oil
8 cups of red russet potatoes (or other thin skinned potatoes).
2 tablespoons non-hydrogenated vegetable margarine
1/2 cup fat-free sour cream (or soy sour cream)
1/4 cup of low-fat milk (more if needed) (alternative unsweetened almond or soy milk)
1/4 cup Parmesan Cheese (or vegan parmesan)
Salt and fresh ground pepper to taste
Chopped parsley and chives for garnish

Prepare the roasted garlic: preheat oven to 400 degrees. Trim of the top of the head of garlic so that the cloves inside are barely exposed. Place on a piece of foil large enough to wrap the garlic entirely. Drizzle with the oil and sprinkle with a pinch of salt.

Wrap the head of garlic securely in the foil and place in a 400 degree oven for about 25-30 minutes or until the cloves are soft and starting to caramelize. Be careful when removing from oven. Set roasted garlic aside.
Meanwhile, bring a pot of water to boil. Clean and rinse the potatoes. You can leave the peel on thin-skinned potatoes like these. Peel the three additional garlic cloves.

Quarter the potatoes and add to the boiling water. Add a pinch of salt to the water along with the peeled garlic cloves. Boil until the potatoes are soft.

Drain the potatoes and return to the pot. Add the margarine, roasted garlic, sour cream, parmesan and milk. Mash with a potato masher. Add more milk or sour cream to reach desired consistency. Salt and pepper to taste. Garnish with the parsley and chives.

PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Please remember to read the labels on food products as additives and ingredients may vary from country to country.

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