1 garlic bulb, unpeeled 1 tsp of olive oil 4 large potatoes (Idaho or russet) 1 cup about Basic Chicken Stock (see recipe), or low-sodium canned salt to taste freshly ground black pepper
Preparation 1. Preheat the oven to 350°F. 2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft. 3. Remove from the oven and let cool. 4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain. 5. Bring the stock to a boil, and turn down to a simmer. 6. Squeeze the roasted garlic cloves to release each clove of garlic. Mash the garlic with a fork and throw the skins away. 7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached. 8. Adjust the salt and pepper to taste.
Nutritional Analysis Number of Servings: 6 Per Serving Amount Calories 106 Fat 0 g Saturated Fat 0 g Protein 5 g Fiber 3 g Carbohydrate 26 g Sodium 183 mg
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