Garlic Mashed Potatoes
The texture of mashed potatoes is really a matter of taste. Some like them smooth, others prefer the odd lump or two. Whichever you prefer, these flavorful potatoes are a great accompaniment to many dishes. If you prefer a creamy texture and don’t have a ricer, try using an immersion blender. Be sure not to overblend the potatoes because they can easily become gluey. To ensure that you don’t overprocess, move the wand around to different parts of the pot.
Serves4 or 5 Servings
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Low Cholesterol, Peanut Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or LessYes
Taste and TextureCreamy, Garlicky, Savory
Type of DishVegetable
- 4 large potatoes, peeled and cut in half
- 3 tbsp (45 ml) soy margarine
- 4 cloves garlic, minced (about 4 tsp/20 ml)
- 1 cup (250 ml) vanilla-flavor or plain soy milk
- Salt and freshly ground black pepper
In a large pot, combine potatoes with cold water to cover, then bring to a boil over high heat. Reduce heat to low and simmer for 25 to 30 minutes or until potatoes are easily pierced with a fork. Drain and return to pot.
Meanwhile, in a small saucepan, melt margarine over low heat until bubbling. Add garlic and cook, stirring, for 30 to 60 seconds or until fragrant but not browned. Add soy milk. Increase heat to medium and bring to a boil. Remove from heat and let steep while mashing potatoes.
Using a potato masher, mash potatoes. (If you prefer a smoother texture, put the potatoes through a ricer.) Add soy milk mixture, stirring constantly until desired consistency is achieved. Season with salt and pepper to taste. Mix well.
Variation: Add 2 tbsp (25 ml) finely chopped fresh chives or garlic chives along with the soy milk. Serve with vegan sour cream alternative on the side.
2005 Maxine Effenson Chuck and Beth Gurney