I don’t know what it is, but I just haven’t felt like myself these past two days. Yesterday, I arrived home from work and promptly passed out in a little ball on the sofa for 2 solid hours! Needless to say, dinner was leftover Chana Saag and simple Roasted Kabocha Squash “Fries”. I do, however, have a recipe for you. I made mashed potatoes the other night to go along with our Chicken a la Peche. The luscious peach sauce was the perfect compliment to these creamy, garlic-y mashed potatoes. They are GF Guy’s FAVORITE and are rather figure friendly! I “inherited” this recipe from my mother in-law. For some reason, I never learned to cook mashed potatoes. Seeing as they are one of GF Guy’s’ favorite things, this recipe has been a real life-saver! Enjoy!
Guiltless Garlic Mashed Potatoes
– 3 lbs. Yukon Gold Potatoes, peeled and cubed
– 1 head Garlic
– 1 tsp Extra Virgin Olive Oil
– 1/2 cup Low Sodium Chicken Stock
– 1/3 cup Tofutti Better Than Sour Cream
– Herbamare and Pepper, to taste
Place peeled, cubed potatoes in a pot of cool water and bring to a boil. Reduce heat and simmer until fork tender, about 25 minutes.
Preheat oven to 400 degrees.
Place unpeeled head of garlic on a sheet of foil, drizzle with olive oil, and roast in the preheated oven until golden and soft, 15-20 minutes. When done, remove from oven and allow to cool.
Meanwhile, bring chicken stock to a boil in a small saucepan, reduce heat to a simmer. Squeeze garlic cloves into the simmering stock and crush with a fork.
Potatoes should be done by now, drain, and place potatoes in a stand mixer.
Using the paddle attachment, slowly mix until mashed.
Slowly add stock/garlic mixture and increase mixer speed. Mix 2-3 minutes.
Add Tofutti, salt, and pepper. Mix another minute or until smooth.
Adjust seasoning. Serve immediately.
What random thing have you never learned to cook that everyone else just naturally seems to know how to make?