Enjoy this lightened up classic comfort food side dish Christine Tizzard of Best Recipes Ever shared with us. Buttermilk provides creaminess and tang with only 1% fat.
1 head garlic
1/2 tsp (2 mL) extra-virgin olive oil
4 yukon gold potatoes, (about 2 lb/1 kg)
1/2 cup (125 mL) buttermilk
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) minced fresh chives or green onion
- Trim off top of garlic to expose cloves. Place on small square of foil and drizzle with oil; seal package. Roast in 375°F (190°C) oven or toaster oven until tender about 45 minutes. Let cool.
- Meanwhile, peel and quarter potatoes. In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes; drain and return to pot.
- Squeeze roasted garlic over potatoes. Add buttermilk, salt and pepper; mash until smooth, adding more buttermilk if desired. Stir in chives.
Source: Canadian Living Magazine: February 2006
Yield: Serves 4 as a side dish