1. Place garlic heads in corner of a tin foiled lined jelly-roll style pan. Drizzle with a few drops of olive oil. 2. In a large bowl, drizzle potatoes and onions with 1/3 cup Colavita Extra Virgin Olive Oil. Generously sprinkle potatoes and onions with salt and pepper. Toss to combine. Pour onto the pan with the garlic in the corner.3. Roast in 375 degree oven for 35-40 minutes until golden brown. Cool. 4. Squeeze roasted garlic into a food processor with onions and potatoes. Pulse until slightly mashed, but not creamy. (These are more of a rustic style mashed potato, since part of the skins are left on).5. Return potato mixture to a mixing bowl. Fold in cream of celery soup, sour cream and cheese.6. Transfer to a 2 quart casserole that has been lightly oiled with extra virgin olive oil. Bake at 350 degrees for 20-25 minutes or so until browned and heated through. Makes 8 - 10 servings.
Per Serving: 127 Calories (33.5% from fat); 5g Fat (3g Sat, 1g Mono, Trace Poly); 5g Protein; 17g Carbohydrate; 1g Dietary fiber; 15mg Cholesterol; 283mg Sodium. Food Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.