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| Better Than Butter Roasted Rustic Mashed Potatoes |
| "I created this recipe for Roasted Mashed Potatoes on Mother's Day this year. I was so proud of my menu that accompanied this dish. We started with tomato bruschetta, then fresh homemade asparagus soup. I cleansed the palate with a mesculin salad accompanied with red pears, shaved cheddar cheese and praline walnuts, drizzled with blood-orange juice vinaigrette. The main coarse was grilled swordfish puttanesca style and roasted mashed potatoes which were truly the richest part if this light spring dinner. Everyone raved about them and of course, the butter was never missed. I hope you enjoy this recipe that is truly better than butter." |
Ingredients:
10 to 12 (medium to large) red bliss potatoes, peel half of the skin off and cut into 2 inch cubes
2 heads garlic-1/2 inch removed from tops
1 large yellow onion coarsely chopped
Salt and freshly grated pepper
1/3 cup COLAVITA Extra Virgin Olive Oil
1/2 can cream of celery soup
1 cup light sour cream
1 cup cheddar cheese grated
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Preparation:
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.
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