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