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Garlic Mashed
Potatoes
serves 10
I was handed this recipe at Wild Oats when I was running out
for soy milk for my mashed potatoes, so I decided to give it a
try.
It was very tasty.
I might have used more garlic, if I'd had any more.
- 6 pounds russet potatoes
- 2 heads garlic, tops trimmed off
- 1 stick margarine, room temperature
- 1 teaspoon sea salt
- 1 to 2 cups soy milk (it calls for buttermilk, I used soy),
warmed
- 2 tablespoons fresh parsley, chopped
- freshly ground black pepper, to taste
Heat oven to 350 degrees farenheit.
Wrap garlic heads in tinfoil and cook in oven until cloves are soft
and mushy, about 50 minutes.
While garlic is roasting, wash and peel potatoes.
Drop them into a pot of cold water.
Make sure the potatoes are completely immersed.
Add salt and bring to a boil. Simmer until tender, then drain.
Heat the soymilk (buttermilk) over low heat.
Beat potatoes, adding warm milk a little at a time, until the
desired consistency is reached.
Squeeze head of garlic so that the mushy cloves slide out.
Add to potatoes, beat.
Season with salt and pepper to taste.
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