Mashed Potatoes with Roasted Garlic and Rosemary

Recipe adapted from myrecipes.com

Yukon gold potatoes taste richer and whip up creamier than russets, but you can use either variety.

Ingredients

• 2 whole garlic heads
• 2 pounds cubed Yukon gold potatoes
• 1 cup chopped onion
• 2 Tbsp plain fat-free yogurt
• 1 tsp dried rosemary, chopped
• ¼ tsp freshly ground black pepper

Directions

Preheat oven to 350 degrees.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake for 1 hour; cool 10 minutes.  Separate cloves; squeeze to extract garlic pulp. Discard skins.

Place potatoes and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heart, and simmer 15 minutes or until potatoes are tender. Drain in a colander over a bowl, reserving ¼ cup cooking liquid.  Combine garlic, potato mixture, ¼ cup cooking liquid and remaining ingredients; mash with a potato masher.
 
Yield:  ~ 4 cups (1 serving = ½ cup)