Garlic Mashed Potatoes – Feingold Stage 1

6 medium potatoes, peeled and cut into quarters or eighths

4 to 5 garlic cloves

5 cups of water (or enough to just cover potatoes)

2 TB olive oil

1 tsp of salt

Pinch of pepper

Butter (We use about 2-3 TB of Earth Balance soy free) to taste

Bring potatoes and whole garlic cloves to a boil.  Reduce heat, cover and cook for 20 minutes.  I remove the lid slightly to let steam out.  Watch carefully or it will boil over.  Drain, reserving 2/3 cup of the cooking liquid (or sub rice milk or whole milk).  Mash the potatoes with a masher.  Add 2 TB oil, 1 tsp of salt, and a pinch of pepper, and the reserved 2/3 cup of liquid.  Stir until smooth.  Add more butter or milk to taste and for desired consistency. Yields 4 to 6 servings. 

*I got this recipe from a Taste of Home Cookbook 1997 

Feingold Stage 1