Light Roasted Garlic Mashed Potatoes

These mashed potatoes are fabulously creamy and flavorful without the heavy load of fat found in some of the traditional recipes - my grandma's mashed potato recipe called for a cup of whole milk and an entire stick of butter! Joe has been making this lighter version for years. Cutting back on calories while enjoying the full flavor makes it easier for me indulge in other holiday treats. Like pecan pie. Mmmmm.

Ingredients

8 cloves garlic
1 tsp oil
8 russet potatoes
2/3 cup fat-free cream
2/3 cup chicken broth
1/4 tsp sage
Salt and Pepper

 

Directions

Preheat the oven to 400 degrees.

Cut off the tips of the garlic cloves and set them upright in a baking pan. This is easiest if you leave the cloves connected to the root at the bottom of the head of garlic. Drizzle the top with oil and roast until tender and golden, about 20 minutes.

Scrub the potatoes and cut them into small chunks. Place them in a pot and cover with water. Boil the potatoes until they are fork-tender but not too mushy. Drain the potatoes well, then return them to the pot.

Squeeze the skins off the garlic and mince them. Stir them into the pot, along with the cream, chicken broth, salt and pepper. If you're waiting for other parts of your dinner to finish cooking, you can keep this on hold at a low simmer until you're ready to mash the potatoes. We like the smash them with a potato masher, but you can also mash them in an electric mixer.

Makes about 6 cups.