Roasted Garlic And Jalapeno Mashed Potatoes
Updated October 31, 2022
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
2 large baking potatoes
6 tablespoons plain nonfat yogurt
6 tablespoons lowfat milk
10 cloves roasted garlic, peeled
1 jalapeno pepper, stemmed, seeded and minced
Pinch of cayenne
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
39 grams carbs; 2 milligrams cholesterol; 182 calories; 3 grams fiber; 330 milligrams sodium; 7 grams protein; 4 grams sugar
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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Preparation
- 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.
Private Notes
Comments
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.