Roasted Garlic Mashed Purple Potatoes
Recipe By: Carolyn Malcoun
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.
Nutrition Profile
Servings: 10
Per Servings: 139 calories; protein 2.5g; carbohydrates 16.4g; dietary fiber 2.3g; sugars 1.7g; fat 7.3g; saturated fat 1.8g; cholesterol 5.3mg; vitamin a iu 76.4IU; vitamin c 9.3mg; folate 18.4mcg; calcium 41.7mg; iron 0.5mg; magnesium 22.4mg; potassium 415.8mg; sodium 147.4mg; thiamin 0.1mg.
Ready in: 1 hr
Ingredients
- 1 head garlic
- 1/4 cup Opus Black
- 10 multi-branch sprigs fresh thyme (about 1/3 ounce)
- 2 pounds purple or all-purpose white potatoes, cut into 1-inch pieces
- ½ cup reduced-fat sour cream
- ½ cup low-fat milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper, or to taste
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
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.
Step 3
About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.
Step 4
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.
