Roasted Garlic Mashed Purple Potatoes
Roasting garlic and thyme in olive oil infuses them with a heady flavor that makes a luxurious addition to these mashed potatoes. Purple potatoes make a delightful lavender mash, but you can use white potatoes if you prefer.
Yield: 10 servings, 1/2 cup each
Active Time: 15
Total Time: 60
- 1 head garlic
- 1/4 cup extra-virgin olive oil
- 10 multi-branch sprigs fresh thyme (about 1/3 ounce)
- 2 pounds purple or all-purpose white potatoes, cut into 1-inch pieces
- 1/2 cup reduced-fat sour cream
- 1/2 cup low-fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper, or to taste
- Preheat oven to 400°F.
- Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes. Uncover and let cool.
- About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.
- Return the potatoes to the pot. Squeeze the garlic cloves out of their skins into the potatoes. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme). Add sour cream, milk, salt and pepper; mash to desired consistency.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the roasted garlic (Step 2) in an airtight container for up to 3 days.
Nutrition Bonus: Vitamin C (32% daily value).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 fat