1 medium head garlic
1 teaspoon olive oil
1 pound russet potatoes, peeled and quartered
1 head cauliflower, chopped into florets
2 tablespoons light butter, softened
1/2 cup skim milk
1/2 cup nonfat Sophie yogurt (or nonfat sour cream)
Salt and pepper to taste

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Preheat oven to 350 degrees. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake for 1 hour. Bring a large pot of salted water to a boil. Add potatoes and cauliflower, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, yogurt, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potato/cauliflower mixture. Blend with an electric mixer until desired consistency is achieved.