Craving creamy mashed potatoes? Not sure how to achieve that without dairy? This recipe has the solution to your problem.
To boot, we have added the nutrient rich and every tasteful garlic to the mix.
Garlic is a close relative to the onion, shallot, leek, chive, and rakkyo. Per 100 gram serving, garlic is a good source (10–19% DV) of certain B vitamins including thiamine (Vitamin B1), and pantothenic acid (Vitamin B5), as well as certain dietary minerals including calcium, iron, and zinc. Garlic preparations may also effectively lower total cholesterol by 11–23 mg/dL and LDL cholesterol by 3–15 mg/dL in adults with high cholesterol if taken for longer than two months.
Do you need any more convincing to try this dish out?
This recipe originally appeared on Vine Healthcare.
| Dairy-Free Mashed Potatoes |
- 4 quarts Water
- 2-2.5 lbs yukon organic or red skinned potatoes
- 5 cloves of garlic large and peeled
- 4-5 tbsp Olive Oil
- 1 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 pinch Chicken Stock add as needed or vegetable stock
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Ingredients
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- Bring 4 quarts water to a boil and add salt
- While water is heating peel and cut potatoes into uniform pieces
- Once boiling, add potatoes and garlic to pot
- Cook until potatoes are tender, 15-20 minutes (check with fork at 12 minutes to estimate further cooking needed)
- Set up ricer or food mill over pot used to cook, or metal or glass bowl. Press potatoes and garlic through ricer or food mill (alternately, use a hand mixer, but be careful not to overbeat), adding olive oil and chicken stock/vegetable broth as needed to produce creamy soft consistency
- Season to taste
