Recipe - Garlic Mashed Potatoes
5 lbs potatoes scrubbed, partially skinned, and quartered
1 large bulb garlic (Elephant garlic preferred if available)
1 tsp olive oil
4 quarts Water
1 1⁄4 cups low fat buttermilk
1 cup chopped fresh dill
Pepper and salt to taste
Preheat oven to 400° Bake. Use a brush or rub some olive oil over the entire garlic bulb. Cover with tin foil and bake for 40 minutes.
Meanwhile, boil the water. Add the potatoes and cook until tender when pierced with fork (about 20 minutes). Drain, reserving 3/4 cup of the cooking water. In a large bowl, combine the potatoes, garlic, reserved cooking water, and buttermilk. Using an electric mixer on high speed or a potato masher, mash until smooth (about 2 minutes by machine or 5 minutes by hand). Add the dill, pepper, and salt. Stir to mix well.
Yield: 15 servings (serving size: 2/3 cup)
Freebies: 2 G&S
Calories 150 (3.6% from fat); Fat 0.6g (sat 0.2g, mono 0.3g, poly 0.1g); Protein 3.9g; Carbohydrates 33.1 g; Fiber 2.5g; Cholesterol 0.8mg; Iron 1.4mg; Sodium 29.9mg; Calcium 38.7mg