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Mashed Potatoes with Roasted Garlic and Rosemary

Published in Recipes, Main Dishes Author: CentraCare

Recipe adapted from

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


  • 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


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)

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Mashed Potatoes with Roasted Garlic and Rosemary950 g.0.5 g.0 g.10 mg.  20 g.3 g.2 g.