80--- Rosemary-Scented Garlic Mashed Potatoes

Thanksgiving is RIGHT around the corner. Deep breaths.

Research has shown that the average American gains one pound during the "holiday season" between Thanksgiving and the new year. That doesn't seem that bad, right? Unless you consider that the average American NEVER loses that pound..... and then gains another one a year later.......and so on and so forth.

I am here to help you trim a few calories off of your holidays without feeling like you are stranded on a desert island, eating nothing but sardines that are washed to shore.

Mashed potatoes can be absolutely delicious without all of the butter, whole milk, sour cream, etc. Let's add flavor. Not fat.

Rosemary-Scented Garlic Mashed Potatoes
Serves 8-10

5 medium red potatoes, quartered
5 medium yellow potatoes, quartered
1 white onion, quartered
5 cloves garlic, pressed
5 sprigs rosemary
2 Tbsp olive oil
Olive oil spray
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 cup skim milk
2 Tbsp dried rosemary (if desired)

Preheat oven to 375 degrees. Toss quartered potatoes, onions and garlic with olive oil, then place into a baking dish. Spray rosemary sprigs lightly with olive oil (to prevent burning) and place on top of potatoes and onions. Cover with aluminum foil and bake for 45 min, until potatoes are fork-tender.

Discard rosemary sprigs. Remove potatoes from baking dish and place into a large bowl. Place onions and garlic into a food processor. Mix until a smooth puree is formed. Add puree to potatoes, then mash. Add milk, salt, pepper, and dried rosemary (if desired) and continue mashing until desired consistency is formed.

Serve warm!


Nutrition Info per ~1/2 cup: 171 calories, 3 g fat, 5 g protein, 31 g carbohydrates, 3 g fiber