In Search of Healthy Recipes #4

The following recipe Marisa also chose from The Weight Watcher's Cookbook. This recipe she chose as a side dish for the Southwestern Salmon Recipe #1 in this series. I never used to make mashed potatoes, but with much encouragement from Marisa this past year, I perfected my own recipe, which I feel is easier and quicker than the one I am going to post here. So for every one's benefit, I will add notes on how to simplify the recipe. Of course, when Marisa comes home from camp, I will have to use this recipe to satisfy her curiosity. Okay, so here it is:

Roasted Garlic Mashed Potatoes (four servings)

1 medium head garlic, papery skin removed and top sliced off to expose cloves
1 1/4 pounds all-purpose potatoes, peeled and thinly sliced
1 bay leaf
1/2 tsp. salt
3 Tbsp. fat-free buttermilk (here I would prefer to use butter since I can't imagine buying a whole quart of buttermilk just to use 3 Tbsp. However, if you're on a weight watcher's diet, you probably have the buttermilk in the refrigerator anyway.)

1. Preheat the oven to 350 degrees F. Wrap the garlic head in aluminum foil; bake until cloves are soft, 45-60 minutes. Let cool 10 minutes; squeeze the pulp from the cloves into a small bowl. (This step will heat the kitchen, and I feel is not very practical in the summer unless done in a microwave. I would prefer to take the cloves, separate each from the garlic head, cut off the ends and use a garlic press to mince the garlic into a bowl. See the attached garlic press, which is amazing!)


2. In a large pot, combine the potatoes, bay leaf, 1/4 tsp. of the salt and enough cold water to cover; bring to a boil. Reduce the heat, and simmer and cook until the potatoes are tender, 10-15 minutes. Drain, reserving the cooking liquid; discard the bay leaf. (The potatoes can also be cooked in a microwave, and the cooking time can be reduced by cutting the potatoes in quarters.) 


3. With a potato masher (see attached masher in the sidebar, which works with the greatest ease) or an electric mixer at low speed, mash the potatoes with the garlic, buttermilk, and the remaining 1/4 tsp. salt; thin with the cooking liquid, if needed. 


Serve with the Southwestern Salmon or any other dish obviously. Happy eating!