Next up on our clean eating menu line-up for Thanksgiving, Roasted Garlic Mashed Potatoes. These Roasted Garlic Mashed Potatoes have a whole head of roasted garlic and a few other simple ingredients and one surprising one…
To keep the carb level down and boost the nutrient and fiber quantity, while also lowering the overall calorie count; replace half of the potatoes that you would use with cauliflower. I promise that even your pickiest eater won’t be able to tell. The secret is to finely chop your steamed cauliflower in the food processor and then mix it into the potatoes before mashing.
Roasted Garlic Mashed Potatoes
Prep time
Cook time
Total time
Author: Becky
Serves: 6
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 head garlic
- 1 head cauliflower, chopped into florets
- 3 large russet potatoes, peeled and chopped into 1 inch cubes
- 2 tablespoons butter
- ¼ cup non-fat greek yogurt
- ¼ cup non-fat milk
- Himalayan Pink Salt and pepper to taste
Instructions
- Pre-heat oven to 450 degrees.
- Cut the top of the head of garlic to expose the bulbs. Place garlic in aluminum foil. Drizzle with 1 tablespoon olive oil and cover tightly with aluminum foil to seal.
- Roast garlic for 30 minutes. Remove and let cool.
- Meanwhile place cauliflower florets and potato cubes in large pot, cover with cool water and place on high heat to bring to a boil.
- Boil for 15-20 minutes until both the cauliflower and potatoes are tender. Drain. Return potatoes into warm pot.
- Finely chop cauliflower in food processor. Add to pot with potatoes.
- Add remaining olive oil, butter, greek yogurt, milk, salt and pepper. Mash all to combine.
- Give it a final stir and serve warm.
- Remove from oven and let cool.
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