Preheat oven to 400 degrees.
On a cutting board, slice 1/4" off the top end of the head of garlic to expose the top of the cloves. Place the bulb, cut side up, on a large piece of aluminum foil. Drizzle the exposed cloves with olive oil and season with salt and pepper. Wrap foil around garlic to seal tightly. Bake for 45 minutes or until cloves are tender when pierced with a sharp knife. Let stand 5 minutes to cool slightly and then squeeze the garlic cloves from their skin into a small bowl. Mash with the back of a spoon and set aside.
Cook the potatoes in a pot of boiling, salted water for 12-15 minutes or until tender when pierced with a fork. Drain and transfer to a medium mixing bowl.
Combine the garlic with the potatoes, sour cream and fat free milk and beat with an electric mixer until fluffy. Stir in chopped chives and serve immediately.
Yields: 1/2 cup per serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (191g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 798.3mg||28 %|
|Potassium 630.8mg||17 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 32.5g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 167
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