I told my boyfriend I’d found a way to make mashed potatoes so healthy we could have them for dinner anytime he wanted. He told me that was strangely erotic.
Some people like mashed potatoes. I fall into that camp. Yum! But some people love mashed potatoes, and people who love mashed potatoes love them on a soul level. Mashed potatoes complete them. Mashed potatoes give them life. Some might even find them strangely erotic.
If mashed potatoes give you life, or give life to someone you care enough about to mash potatoes with, check this out. This is how you make thick, creamy, savory mashed potatoes with zero butter. No butter! Sin mantequilla! Just no butter in there anywhere at all, and no margarine, either. All sly and crafty like, we’re going to replace the butter with roasted garlic. And then they’ll be Roasted Garlic Mashed Potatoes. That even sounds more delicious, plus garlic is really good for you. And butter doesn’t ward off vampires. Don’t even try it!
The first order of business is to roast up some garlic. Luckily, I just happened to write a post about that. So if you don’t already have a plan, go here and find out how to roast up some garlic. It’s easy and doesn’t take long.
Roasted Garlic Mashed Potatoes
makes about 6 decadently large servings
9 medium-large potatoes
3-5 heads of roasted garlic (roasted garlic is surprisingly subtle, so use more to get a strong garlic flavor)
about 1/2 cup light sour cream or soy sour cream, at room temperature
about 1/3 cup light milk of some kind (I used light soy milk), at room temperature
1 Tbs Mrs Dash® (I used Garlic and Herb)
1/2 tsp onion powder
1/4 tsp salt
about 1/4 tsp black pepper
any other fun little herbs and spices you feel like throwing in there
1. Bring a large pot of water to a boil. While the water heats up, peel (optional) and cut the potatoes into large bite-size chunks. When the water’s boiling, dump the potatoes in. Cook until the potatoes are tender but not mush, maybe 10 – 15 minutes. Don’t wander off, as I often do and regret. Keep your eye on those taters.
2. Drain the taters and put them in a large electric mixer-safe bowl. Add the rest of the ingredients and whip everything together until it’s a consistency you like. Taste and season as you go, taking care not to eat the whole batch under the pretense of tasting.
Alternate method: make mashed potatoes however you usually make them, replacing the butter/margarine with roasted garlic.
And there you have it! Roasted Garlic Mashed Potatoes. Low fat, low cholesterol, high fiber and quite possibly vegan. See, mashed potatoes _can_ be an everyday food! I hope that brings you and/or your nearest and dearest true mashed potato joy.
Thanks to Fitness for the idea. Confession: every time I’ve tried to roast garlic according to their method, I burned it. Be smarter than I apparently am if you try it.
My calculation is based on light sour cream and light soymilk, and came from caloriecount.about.com.
Per serving, about 375g: 300 calories (41 calories from fat); 4.6g fat (7%)(2.6g sat, 0g trans); 8mg cholesterol (3%); 137mg sodium (6%); 59.2g carbohydrates (20%); 8.2g fiber (33%); 7.8g protein; Vitamin A 4%; Calcium 11%; Vitamin C 117%; Iron 12%