Preheat oven to 350 Degrees Fahrenheit. Peel and halve 4-6 garlic cloves, placing into 2-quart casserole dish. Gently scrub potatoes until clean, careful to keep skin in tact. Cut into 2" cubes and toss with garlic, adding rosemary. Pour 1/2 cup of broth over mixture. Cover and bake 1 hour or until cooked through. Mash while hot, adding remaining broth until creamy. Add salt/pepper to taste.
NOTE: Vegetable broth can be used for a great vegetarian-friendly version of this dish.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 39.6mg||1 %|
|Potassium 988.8mg||26 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 31.1g|
|Protein 4.2g||6 %|
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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: 156
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