Cook Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:10Yield:10 servings, 1/2 cup eachJump to Nutrition Facts
Cook Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:10Yield:10 servings, 1/2 cup each
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr
Total Time:
1 hr
Servings:10
Servings:
10
Yield:10 servings, 1/2 cup each
Yield:
10 servings, 1/2 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1headgarlic¼cupextra-virgin olive oil10 multi-branch sprigs fresh thyme (about 1/3 ounce)2poundspurple or all-purpose white potatoes, cut into 1-inch pieces½cupreduced-fat sour cream½cuplow-fat milk½teaspoonsalt¼teaspoonfreshly ground pepper, or to taste
Cook Mode(Keep screen awake)
Ingredients
1headgarlic
¼cupextra-virgin olive oil
10 multi-branch sprigs fresh thyme (about 1/3 ounce)
2poundspurple or all-purpose white potatoes, cut into 1-inch pieces
½cupreduced-fat sour cream
½cuplow-fat milk
½teaspoonsalt
¼teaspoonfreshly ground pepper, or to taste
DirectionsPreheat oven to 400 degrees F.Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes. Uncover and let cool.About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.Return the potatoes to the pot. Squeeze the garlic cloves out of their skins into the potatoes. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme). Add sour cream, milk, salt and pepper; mash to desired consistency.TipsMake Ahead Tip: Cover and refrigerate the roasted garlic (Step 2) in an airtight container for up to 3 days.Originally appeared: EatingWell Magazine, November/December 2011
Directions
Preheat oven to 400 degrees F.Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes. Uncover and let cool.About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.Return the potatoes to the pot. Squeeze the garlic cloves out of their skins into the potatoes. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme). Add sour cream, milk, salt and pepper; mash to desired consistency.TipsMake Ahead Tip: Cover and refrigerate the roasted garlic (Step 2) in an airtight container for up to 3 days.
Preheat oven to 400 degrees F.
Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes. Uncover and let cool.
About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.
Return the potatoes to the pot. Squeeze the garlic cloves out of their skins into the potatoes. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme). Add sour cream, milk, salt and pepper; mash to desired consistency.
Tips
Make Ahead Tip: Cover and refrigerate the roasted garlic (Step 2) in an airtight container for up to 3 days.
Originally appeared: EatingWell Magazine, November/December 2011
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Nutrition Facts(per serving)139Calories7gFat16gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
