Creamy Roasted Potatoes, Garlic and Apples

Martha Stewart Living

Makes 6 servings

    3 heads garlic peeled                                          
    3 pounds Yukon gold potatoes (ab. 4) peel, cut to 1/2-in cube  
    3 Granny Smith apples peel, cut to 1/2-in cube                 
    1 1/2 tablespoons evoo                                         
    1 1/2 teaspoons salt                                           
    3/4 teaspoon pepper                                            
    3/4-1 cup milk                                                 
    Sour cream for garnish (opt)                                   

Heat oven to 425°. Toss the garlic, potatoes, and apples together with olive oil. salt, and pepper in a large nonstick roasting pan. Cook, stirring mixture occasionally for even browning, until golden brown and tender. 45 minutes to 1 hour.

Transfer the mixture to a medium bowl, and add the milk. Gently smash some of the mixture against the side of the bowl, leaving some whole pieces, until all of the milk is incorporated. Season with salt if needed. Serve immediately, topped with a dollop of low-fat sour cream, if desired.

Per serving: 232 calories; 4g fat; 1mg cholesterol; 47g carbs; 564mg sodium; 6g protein; 4g fiber

My Notes: Lay down tin foil to make clean up easier.  Start with 1/2 c milk at first when mashing.

MXF