Side Dishes -- Roasted Garlic-Mashed Potato Casserole

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

6-8 servings

1 whole head garlic

4 pounds russet potatoes

8 tablespoons margarine or butter, softened, divided

1/4 cup chopped green onions

1 (16-ounce) container light sour cream

1/2 cup low-fat milk

1 1/2 teaspoons salt

Freshly ground black pepper to taste

1. Cut about 1/2 inch from the top of the head of garlic. Wrap in foil and roast in a preheated 325-degree oven 45 minutes, until softened. Remove from the oven. When cool enough to handle, squeeze the garlic out of the skins into a small bowl and mash with a fork; set aside.

2. Peel the potatoes and cut into eighths. Place in a steamer basket set over boiling water, cover and steam until tender. When tender, drain in a colander.

3. While the potatoes are cooking, melt 1 tablespoon margarine in a small pan, add the green onions and saute 3 minutes. Remove from the heat and set aside.

4. Put the potatoes into the large bowl of an electric mixer. Add the roasted garlic, 6 tablespoons margarine, the green onions, sour cream, milk, salt and pepper. Beat until fluffy.

5. Spray a casserole dish with nonstick cooking spray. Spoon the potatoes into the dish and dot with the remaining tablespoon margarine. Cover and refrigerate, overnight if desired.

6. One hour before cooking the potatoes, remove from

refrigeration. Bake in a preheated 350-degree oven about 45 minutes, or until heated through.

Data per serving (for 8 servings) Calories 394 Protein 7g Fat 20g Carbohydrates 51g Sodium 577mg Saturated fat 8g Monounsaturated fat 9g Polyunsaturated fat 3g Cholesterol 25mg