Herbed Garlic Mashed Potatoes

Ingredients

• Servings: 6
• 1 medium head garlic
• 1/2 cup low fat, low sodium chicken broth
• 3 potatoes, peeled and cubed
• 1 cup warm skim milk
• 2 tablespoons olive oil
• 1 tablespoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• salt and pepper to taste

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• slice the top off the head of garlic to expose the cloves. place the whole head and the broth in a small casserole dish and cover. bake for 1 hour; remove dish from the oven and set aside.
• boil the cubed potatoes in water for 20 minutes or until soft. drain. add the warm milk and olive oil. beat with mixer until potatoes are fluffy. add the herbs.
• gently squeeze the garlic out from each of the cloves, leaving behind the skins. add all the garlic pulp to the potatoes. beat again and season with salt and pepper.