Recipes

Ingredients:

• 2 large heads garlic
• 1 teaspoon olive oil
• 1 1/2 cup fat-free half-and-half
• 4 pounds potatoes, peeled and quartered
• freshly ground black pepper
• salt to taste (optional)

Preparation:

1. Preheat oven to 425 degrees. Slice about 1/4-inch off the top of the garlic heads, throw the tops away, and place heads on a piece of foil. Drizzle olive oil over the top of the garlic heads and wrap them well in the foil. Bake until tender and golden, (about 35-45 minutes). Remove from oven and let stand until cool enough to handle. Peel the skin away from the garlic cloves.
2. Add the garlic cloves to a small nonstick saucepan along with the fat-free half-and-half. Simmer the mixture over medium heat until cream is hot. Reduce heat, cover the pan and continue to simmer for a couple of more minutes. Turn the heat off and lift out the garlic cloves with a slotted spoon, place in custard cup, and set aside. Leave the saucepan with half-and-half on the stove until needed.
3. Place quartered potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain potato pieces in a colander.
4. Add hot, steaming, and drained potato pieces directly to a large mixing bowl and beat on low while you slowly pour in the fat-free half-and-half. Season with salt and pepper if desired and gently stir in the roasted garlic cloves. Serve!

Yield:
10 servings

Nutritional Information:
Per serving: 200 Calories, 7 g protein, 45 g carbohydrate, 0.7 g fat (0.1 g saturated fat), 1 mg cholesterol, 3 g fiber, 55 mg sodium. Calories from fat: 3 percent.

© 2006 Elaine Magee