Roasted Garlic Mashed Potatoes - Slender Kitchen
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Roasted Garlic Mashed Potatoes

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98
Calories 
16g
Carbs 
2g
Fat 
5g
Protein 
2
Weight Watchers® SmartPoints™
(2 PointsPlus®)

Recipes Content

Recipe

Lately I have been thinking a lot about side dishes with Thanksgiving coming up. Although I have never been in charge of the turkey, I like to leave that to the seasoned pros; I am almost always in charge of a few sides dishes or desserts. And this year instead of throwing all caution to the wind and loading up potatoes with butter and cream, I am going to opt for a tasty, less heavy version made with cauliflower, potatoes, and roasted garlic. In my opinion, the roasted garlic makes up for the missing fat and the combination of cauliflower and potato cuts down on both the carbs and calories. I like to include one potato for texture, but if you are following a low carb or paleo diet, you can leave that out completely or replace it with 1 cup of chopped celery root. If you can, make this one day ahead of time to really let the flavors combine before serving.

Prep Time

Roasted Garlic Mashed Potatoes

8
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 12 U garlic cloves (whole bulb)
  • 1 cup potatoes, peeled and diced
  • 4 cups cauliflower, cut into florets
  • 1/4 cup nonfat plain Greek yogurt
  • 2 tbsp nonfat milk
  • 1/4 cup vegetable broth (or chicken broth)
  • 1 tbsp light butter
  • Salt and pepper

Nutritional Facts

Serving Size: 
3/4 cup (191g)
Amount Per Serving
Calories 98
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 4mg
1%
Sodium 105mg
5%
Total Carbohydrate 16g
5%
Dietary Fiber 3g
13%
Sugars 3g
Protein 5g

Directions

  1. Preheat the oven to 400 degrees.
  2. Cut off the top of the garlic bulb. Spray with cooking spray and wrap in foil. Bake for 30-35 minutes until you can easily squeeze the garlic out and it is beginning to brown.
  3. Bring a pot of salted water to a boil. Add the potato and cauliflower florets. Boil for 15-20 minutes until tender enough to mash.
  4. Add the yogurt, milk, vegetable broth, butter, salt, pepper, and roasted garlic. Mash using a fork or potato masher.
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Notes

Use celery root for Low Carb and/or Paleo

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Megan Eaton's picture
    4

    Average: 4 (1 vote)

    900
    Loved the roasted garlic flavor in this recipe! I don't like cauliflower so I just used potatoes and it turned out great!
    0
    out of 0 people found this review useful
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