Holiday Cooking: Skinny Roasted Garlic Mashed Potatoes and Brussel Sprouts

Mellow roasted garlic and chicken stock replace loads of cream and butter to create this rich and satisfying comfort food. Even using a whole bulb, these potatoes will have a mild garlic flavor; real garlic fans may want to use more.

Serves 6

Ingredients

1 garlic bulb, unpeeled
splash of olive oil
4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock or low-sodium canned
salt to taste
freshly ground black pepper

Directions

1. Preheat the oven to 350°F.

2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.

3. Remove from the oven and let cool.

4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.

5. Bring the stock to a boil, and turn down to a simmer.

6. Squeeze the roasted garlic cloves to release each clove of garlic. Mash the garlic with a fork and throw the skins away.

7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.

8. Adjust the salt and pepper to taste.

Nutritional Info

Amount Per Serving
Calories: 117.1
Total Fat: 1.3 g
Total Carbs: 22.9 g
Dietary Fiber: 1.6 g
Protein: 3.9 g

Holiday Brussels Sprouts

POINTS® Value: 2

Servings: 4

Ingredients

1 pound brussels sprouts, steamed

3 Tbsp maple syrup

1 Tbsp vegetable oil

1 Tbsp apple cider vinegar

1/2 tsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/4 cup dried cranberries

Instructions

Preheat oven to 375°F. Coat an 8 X 8-inch baking dish with cooking spray.

Place Brussels sprouts in bottom of prepared pan. (Note: If you can't find fresh Brussels sprouts, use frozen ones that have been thawed; just decrease the cooking time below by about 10 to 15 minutes.)

Combine maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl; pour over Brussels sprouts. Stir in cranberries and bake, covered, until tender and bubbly, about 30 minutes. Yields about 3/4 cup per serving.