To roast garlic, wrap unpeeled cloves in foil. Bake in a 400 degree over 25-35 minutes or until cloves feel soft when pressed. When cool enough to handle, squeeze garlic from peels into a small bowl.
Meanwhile, put potatoes in a large saucepan with enough cold water to cover. Bring to a boil over high heat. Lower heat to maintain a simmer and cook until tender, about 20 minutes. Drain potatoes; return to saucepan.
Mash potatoes and softened garlic with a potato masher or an electric mixer on low speed. Add sour cream; milk; oregano, rosemary or thyme; salt; and black peper. Beat until light and fluffy.
NUTRITION FACTS PER 2/3-CUP SERVING: 156 calories, 4 g protein, 34 g carbohydrate, 1 g fat (1 g saturated), 2 g fiber
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.5mg||1 %|
|Sodium 23.6mg||1 %|
|Potassium 694mg||18 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 25.6g|
|Protein 4.1g||6 %|
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Calories per serving: 143
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