Garlic Mashed Potatoes

BOOKMARK

DELICIOUS

1 .Place the garlic in a medium saucepan. Arrange the potatoes over

the garlic. Add the water and bring to a simmer over medium heat.

Reduce the heat to low, cover, and cook for about 25 minutes, until

the potatoes are tender when pierced with a knife. Check

occasionally and add more water, 1 tablespoon at a time, if the

saucepan becomes too dry.

2. Mash with a potato masher or fork. Then stir in enough soy milk to

obtain a creamy consistency. Season with salt to taste.

3. Stored in a covered contained in the refrigerator,

leftover Garlic Mashed Potatoes will keep for up to 2 days.

Recipe Source: Adapted from The Cancer Survivor’s Guide by Neal D. Barnard, M.D. and Jennifer Reilly, R.D., www.nutritionmd.org

4 whole garlic cloves, peeled

2 large russet potatoes, peeled and cut into 1/2 inch chunks

1/2 cup water

1/4 to 1/2 cup plain unsweetened soy milk or other nondairy milk

1/2 teaspoon salt

Realty footer