Plan ahead, needs an hour for garlic to roast and cool.
| 4 | teaspoons garlic |
| 1 | teaspoon canola oil |
| 2 1/4 | pounds red potatoes, scrubbed and cubed |
| 8 | ounce cream cheese, |
| 1/4 | cup milk, skim |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
- Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425 for 30-35 minutes or until softened. Cool for 10-15 minutes.
- Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Squeeze softened garlic into a large mixing bowl. Add the potatoes and remaining ingredients; beat until blended.
- Serving size is 2/3 cup.
Potatoes, Side Dish, American, Bake
| Nutrition Facts | ||||||
Serving Size 166.0g |
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Amount Per Serving |
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|
Calories 202 Calories from Fat
97 |
||||||
% Daily Value* |
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|
Total Fat
10.8g 17%
|
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|
Saturated Fat
6.3g 31%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
32mg 11%
|
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|
Sodium
241mg 10%
|
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|
Total Carbohydrates
21.9g 7%
|
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|
Dietary Fiber
2.2g 9%
|
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|
Sugars
1.7g |
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|
Protein
4.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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