Ingredients
1 whole garlic bulb1 teaspoon canola oil2-1/4 pounds red potatoes (about 8 medium), cut into 1-inch pieces1 package (8 ounces) reduced-fat cream cheese, cubed1/4 cup 2% milk1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves; brush with oil. Wrap in heavy-duty foil. Bake until cloves are softened, 30-35 minutes. Unwrap and cool 10 minutes.
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 10-15 minutes.
Squeeze garlic cloves into a bowl; mash with a fork until smooth. Drain potatoes; return to pan. Add garlic; mash potatoes to desired consistency, gradually adding remaining ingredients.
