For those of you that have been following me a while, you know that I'm following the old Weight Watchers Point System. You also know that I like mashed potatoes. A lot. Which is why this recipe is such a winner for me. It has all the flavor with no unnecessary added fat or calories.
If you've been depriving yourself of your favorite comfort food, do your happy dance right now. This recipe is deprivation free.
Other Favorites:
- 14-Minute Mashed Parsley Potatoes
- Baked French Fries Recipe {Parmesan + Basil}
- Mashed Sweet Potatoes Brulee
- Rosemary Sweet Potato Wedges
- St. Joseph's Potato Pancakes
Favorites by other bloggers:
- Roasted French Onion Potatoes, Laa Loosh
- Skinny Scalloped Potato Gratin, Skinny Taste
- Skinny Rosemary Garlic Mashed Potatoes, Skinny Mom
- Skinny Fries, Skinny Kitchen
- Skinny Texas Cheese Fries, Skinny Taste
- Summer Veggie Potato Salad, Eat Yourself Skinny
Makes 4 servings
Per Serving
Calories: 135 ♥ Fat: 0g ♥ Carbs: 31g ♥ Protein: 3g ♥ Sodium: 311mg ♥ Cholesterol: 0mg ♥ Fiber: 3g ♥ WW P: 2 ♥ WW P+: 3 ♥
Roasted Garlic Mashed Potatoes
Ingredients
- 1 medium head garlic, papery skin removed and top sliced off to expose cloves
- 1¼ pounds all-purpose potatoes, peeled and thinly sliced
- 1 bay leaf
- ½ teaspoon salt (will be split for recipe)
- 3 tablespoons fat-free buttermilk
- Preheat the oven to 350°F. Wrap the garlic head in aluminium foil; bake until the cloves are soft, 45-60 minutes. Let cool 10 minutes; squeeze the pulp from the cloves into a small bowl.
- In a large pot, combine the potatoes, bay leaf, ¼ teaspoon of the salt, and enough cold water to cover; bring to a boil. Reduce the heat and simmer and cook until the potatoes are tender, 10-15 minutes. Drain, reserving the cooking liquid; discard the bay leaf.
- With a potato masher or an electric mixer at low speed, mash the potatoes with the garlic, buttermilk, and the remaining 1/4 teaspoon salt; thin with the cooking liquid if needed.
