Mashed potatoes are the ultimate comfort food, but traditional versions rely on too much fat for flavor. This delicious dairy-free mash replaces the fat with a tasty ||cream|| of poached garlic, vegetable broth and silken tofu. Do not overwork mashed potatoes or they turn gluey. A food mill produces the silkiest consistency, a potato masher also works fine, but never use a food processor.
- 6 medium cloves garlic, peeled
- 3/4 cup vegetable broth
- 1/2 cup low-fat firm silken tofu (4 oz.)
- 2 tsp. extra-virgin olive oil
- 1 1/2 lbs. Yukon Gold potatoes (4 medium), peeled and cut into 2-inch chunks
- 1 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.
Transfer broth to blender or food processor. Add tofu and oil and process until mixture is smooth and creamy. Cover to keep warm.
Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes. Reserve 1/2 cup of potato cooking water; drain potatoes well.
In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining 1/2 teaspoon salt, pepper and nutmeg and serve.
- Calories: 201
- Carbohydrate Content: 36 g
- Fat Content: 3 g
- Fiber Content: 3 g
- Protein Content: 6 g
- Sodium Content: 333 mg