1/4 head of garlic (about 3 cloves)
1/2 teaspoon canola or vegetable oil
1/4 teaspoon thyme, dried
2 1/2 pounds potatoes (any variety), scrubbed and cubed
6 tablespoons (3 ounces) skim or low-fat milk
1 tablespoon butter, unsalted, cut into pieces
Salt and pepper to taste
- Preheat oven to 350 °F.
- Wash and prepare potatoes.
- Using a sharp knife, cut the top off the garlic head to expose the tops of the cloves. Place the garlic head on a piece of aluminum foil. Pour oil on cut edge and sprinkle with thyme. Bunch aluminum foil around head and bake about 45 minutes.
- Allow garlic to cool slightly, then break into cloves and squeeze each clove to remove soft garlic. Mash until creamy and set aside.
- In the meantime, bring 1 quart of water to a boil and add potatoes. Cook until tender, about 20 minutes. Drain potatoes, reserving about 1 cup of the water in a separate bowl.
- Return potatoes to the pan and add butter.
- Heat milk in the microwave for about 1 minute or in a saucepan on top of the stove. (Milk may curdle slightly; this is natural.)
- Mash potatoes with a potato masher or use a hand mixer or food mill.
- Mix milk and garlic into potatoes.
- Mix in some of the hot potato water if potatoes are too stiff.
- Add salt and pepper to taste.
Serving size: 1/2 cup
Fruits and Vegetables: 1/2 cup
Fat: 1 g
Fiber: 2 g
Sodium: 5 mg