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
- Pinch of ground nutmeg
- 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.
- Serving Size: 4 servings
- Calories: 201
- Carbohydrate Content: 36 g
- Fat Content: 3 g
- Fiber Content: 3 g
- Protein Content: 6 g
- Sodium Content: 333 mg