2 large white rose or other thin-skinned potatoes
\n1 T. unsalted butter
\n1\/2 C. 1% milk
\n4-6 cloves roasted garlic
\nsalt & freshly ground white pepper to taste
\npaprika to taste<\/p>\n
Place the potatoes in a medium saucepan, cover with water and bring to a boil. Cover, reduce the heat, and simmer for about 45 minutes or until tender. Remove the potatoes and peel. Cut the cooked potatoes into large chunks, place in the bowl of an electric mixer and mash the potatoes with the butter, milk, roasted garlic, salt and pepper until smooth and whipped. Preheat the oven to 350F. Generously coat a small baking dish with nonstick cooking spray. Place the mashed potatoes in the prepared pan, sprinkle lightly with the paprika and bake 30 minutes, or until golden on top.<\/p>\n
Yield: 4 servings
\nCalories: 91
\nFat: 3g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 large white rose or other thin-skinned potatoes 1 T. unsalted butter 1\/2 C. 1% milk 4-6 cloves roasted garlic salt & freshly ground white pepper to taste paprika to taste Place the potatoes in a medium saucepan, cover with water and bring to a boil. Cover, reduce the heat, and simmer for about 45 minutes or until tender. Remove the potatoes and peel. Cut the cooked potatoes into large chunks, place in the bowl of an electric mixer and…<\/p>\n