Ingredients:
2 heads of garlic
1 T olive oil
12-15 potatoes (peeled and cut into chunks)
2 packages garlic and herb soft cheese (reduced fat)
½ cup warm vegetable broth or milk
Directions:
Roast the garlic with oil at 400° for 40-45 minutes. Boil potatoes 20 minutes or until soft. Drain. Add roasted garlic cloves and garlic herb cheese to potatoes. Mash together using a masher or electric mixer. Add broth or milk to make mixture smooth and creamy. Add up to 1/3 cup minced chives, rosemary or any other herbs you would like.
Variation: Use cream cheese instead of soft cheese. Try adding in your own fresh or dried herbs. Our favorites are basil, chives, and rosemary.
To roast garlic: Cut off the top of a head of garlic so that each clove is exposed. Drizzle a small amount of olive oil over top so that it seeps down into the head. Wrap in foil and bake at 450° for 30-40 minutes. The cloves should be soft and easy to spread. Great on bread, crackers, pizza, in pasta, or with potatoes.
Helpful Hint:
To keep potato slices from discoloring, keep them in water with a little lemon juice.
