To me, mashed potatoes scream comfort food. They are creamy, smooth, starchy, warm, and just perfect topped with a little salt and pepper and served beside a grilled steak topped with mushrooms and onions. Mmmmmm-mmmm.
For my mashed potatoes I used: 4 large Red potatoes (They have slightly more of the good starch and more vitamins and minerals than plain baking potatoes), roasted garlic, salt, pepper, and my secret ingredient, low fat plain yogurt!
Mmmmm look at that roasted garlic. Doesn't that look like a little bit of heaven? Roasting Garlic is super easy. Just take a head of garlic and peal away as much of the outer layers of skin that you can, leaving the layers of the individual cloves intact. Then chop off the tips of each clove, exposing the flesh to the air. Place the bulb on a large piece of foil, drizzle with olive oil, and sprinkle with salt and pepper. Then cover the garlic bulb with the foil and roast at 350 degrees Fahrenheit for 45 minutes to an hour. Remove from the oven and open the foil to expose the garlic bulb. It should be browned and the cloves should be aromatic and mushy. Allow to cool to room temperature and pop the cloves out of the skin by squeezing. Use in your favorite recipe or spread on toast. YUM!
Now, for the mashed potatoes, chop the red potatoes into quarters.
Place them in boiling water and boil for thirty minutes or until soft enough that a fork can easily puncture through the potato.
Drain the potatoes in a colander and allow them to cool.
Place the potatoes in a medium bowl and add 1/2 cup lowfat plain yogurt, a whole head of roasted garlic (Have I told you how much I LOVE garlic?) and a generous helping of salt and pepper.
Using a whisk, mash the potatoes and combine the ingredients.
Then using an electric mixer on a low setting, mix until creamy and smooth. Top with your favorite gravy, or if your like me, just sprinkle a bit more salt and pepper. Yum. This will make enough for 3-4 servings.