| |
| INGREDIENTS |
| 1¾ lb |
russet potatoes |
| ⅓ c |
non-fat buttermilk |
| ¼ tsp |
salt |
| 2 |
large garlic cloves
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|
|
|
| RECIPE |
- Preheat oven to 400ºF. Wrap garlic in foil and roast for about 45 minutes or until tender. (It’s a great idea to just roast an entire bulb of garlic and then keep in refrigerator to use when needed).
- Peel potatoes and cut into chunks, place in large pot with cold water. Bring to a boil and cook until soft.
- Drain potatoes, add 2 cloves roasted garlic, buttermilk and salt, mash or whip using mixer.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
1/2 cup
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
115 |
|
| Total Fat |
0 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
123 mg |
|
| Total Carbohydrates |
25 g |
|
| Fiber |
3 g |
|
| Protein |
3 g |
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|
|
