Main Ingredients:

6 medium potatoes (about
2 pounds)
6 unpeeled garlic cloves
2 tablespoons olive oil
1 teaspoon fresh chopped or
1/4 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/3 to
1/2 cup low-fat milk

Cooking Preparation of the Recipe:

These mashed potatoes prove that butter and sour cream aren't necessary for a satisfying dish. The sweet roasted garlic, olive oil and rosemary will please all mashed potato lovers!


Heat oven to 375 degrees. Scrub potatoes; pierce with fork to allow steam to escape. Wrap garlic cloves in aluminum foil. Bake potatoes and garlic 1 hour or until potatoes are soft.

Heat oil and rosemary over medium heat 2 to 3 minutes or until rosemary is fragrant.

Open garlic packet to cool. Cut potatoes into halves; carefully spoon potatoes into large bowl. Save skins for another use or discard. Slip skins off cloves of garlic and place garlic in bowl; add oil mixture and salt. Mash until fluffy, adding milk until desired consistency. 6 servings

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