Garlic Mashed Potatoes

[Guest guest]

I think I did something 'wrong' on my first attempt, but if I didn't, please

excuse duplicate.

 

 

* Exported from MasterCook *

 

Garlic Mashed Potatoes

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium potatoes -- quartered, Yukon Gold suggested

1 cup soy milk

1/4 cup coconut milk

3 tablespoons Garlic Butter

1 teaspoon salt

1/2 teaspoon pepper

 

Boil water while peeling and quartering potatoes. Boil potatoes untik fork

tender, 10-15 minutes.

 

Combine all ingredients in a food processor and mash until smooth.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 300 Calories; 5g Fat (14.7% calories from

fat); 10g Protein; 57g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 565mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Garlic Butter

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups garlic cloves -- peeled

extra-virgin olive oil -- about 1 cup

 

Preheat oven to 350F, place garlic in a small baking dish and cover with

extra-virgin olive oil.

 

Bake 30 to 40 minutes until golden.

 

Let cool, refrigerate and then blend with a food processor until emulsified.

 

Refrigerate and it can last several weeks, but in practice is usually used much

faster. Garlic butter can be used:

* to replace regular butter at the table

* as a spread on a toasted baguette that is also sprinkled with chopped fresh

parsleg and finely grated Parmesan for a delicious garlic bread

* to toss in pasta with parsley and Parmesan as above, and freshly ground pepper

added.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 401 Calories; 1g Fat (1.9% calories from

fat); 17g Protein; 89g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 46mg

Sodium. Exchanges: 17 Vegetable.

 

 

Nutr. Assoc. : 0 0