Guest guest Posted November 13, 2001 Report Share Posted November 13, 2001 * Exported from MasterCook * Fluffy Garlic Mashed Potatoes Recipe By : Vegetarian Times Magazine, November 1995, page 46 Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large head garlic split in half horizontally 1 teaspoon olive oil 3 large baking potatoes peeled and quartered 3 tablespoons low-fat margarine 1 cup low-fat milk or soymilk Salt -- to taste 1/4 teaspoon ground white pepper Makes 8 servings. Lacto/Vegan Its hard to go back to plain mashed potatoes after tasting potatoes whipped with savory roasted garlic. Preheat oven to 350 degrees. Drizzle garlic with oil. Wrap securely in foil: roast 30 to 40 minutes, or until soft. Cool, then squeeze garlic out of skins: refrigerate. Discard skins. (If desired, garlic can be roasted the day before.) Cover potatoes with water, add salt and bring to a boil. Cover; cook 20 to 30 minutes, or until fork-tender. Drain; reserve cooking water. Mash potatoes well. Add garlic, margarine, salt, pepper and milk or soymilk. Whip potatoes, adding reserved cooking liquid 1/4 cup at a time until potatoes are fluffy and light but still hold shape. Makes 8 servings. PER SERVING: 95 CALORIES; 2 G PROTEIN; 4 G TOTAL FAT; 13 G CARBOHYDRATE; 1 MG CHOLESTEROL; 311 MG SODIUM; 1 G FIBER - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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