Roasted Garlic And Jalapeno Mashed Potatoes
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:Four servings
- 2large baking potatoes
- 6tablespoons plain nonfat yogurt
- 6tablespoons lowfat milk
- 10cloves roasted garlic, peeled
- 1jalapeno pepper, stemmed, seeded and minced
- Pinch of cayenne
- ½teaspoon salt, plus more to taste
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
186 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 329 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Peel the potatoes and cut them into 1-inch cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium-size bowl.
- Step 2
Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno, cayenne, salt and pepper and mix well. Divide among 4 plates and serve immediately.
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WillKS
Missing the cross-reference to Molly O’Neil’s Roasted Garlic recipe…which lacks oven temperature. See Roasted Garlic and White Bean Dip recipe; 40-50 minutes at 400°F.
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