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Mashed potatoes are just a staple for some meals.  For example, what's Thanksgiving without mashed potatoes?  Or meat loaf? Or fried chicken? Of course, since I can't have butter, cream, etc. I have had to find an alternate way to enjoy my mashed potatoes. Once when I was checking out Martha Sterwart's "Light and Healthy" section of her recipes, I discovered her recipe for Garlic Mashed Potatoes.  I love this side dish! I have also made more traditional mashed potatoes with the "milky" flavoring, but I haven't perfected that recipe just yet so I'll wait to post it for now :). 

Ingredients: 
  • 1/4 cup of olive oil 
  • 1/4 cup of potato water
  • 6 garlic cloves, minced
  • 6 medium/large gold potatoes 
  • 1 tbsp of fresh chopped parsley 
  • Salt and pepper to taste 
Directions: 

Bring a pot of water to simmer/boil.  While the water is heating, peel and cut all of the potatoes into 1 and 1/2 inch chunks.  Place the potatoes in the water with 2 and a 1/2 teaspoons of salt.  Boil the potatoes until a knife can be inserted into a potato chunk and the potato falls off the knife easily.  Once the potatoes are cooked, drain them in a colander and set aside. 

While the potatoes are cooking, heat the olive oil in a small sauté pan.  Add the minced garlic and cook until the garlic is browned and soft.  Make sure to stir constantly to keep it from burning.  Set the garlic oil aside. 

Once the potatoes are cooked and drained, add the reserved potato water and smash them with an eggbeater, potato smasher, food mill, etc until the potatoes are smooth.  After that, add the garlic and oil and stir some more.  Add salt and pepper to taste and also the parsley.  Enjoy! 
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