Guilt-Free Garlic Mashed Potatoes
Another couple of good recipes to share with you from my latest cookbook read.
I didn't set out to fool my family into eating vegetables, so I was surprised when my 3 boys thought this dish was just potatoes.
They almost seemed disappointed when they found out parsnips and cauliflower were also involved.
They never did taste the parsnips.
This is a good side dish that heats up well the next day too.
Start by roasting a bulb of garlic in the oven.
Remove any loose garlic paper, then snip off the pointed end of the bulb, exposing the cloves.
Wrap the bulb in foil and roast for 30 minutes.
While the garlic is roasting, peel and chop 2 russet potatoes, 2 parsnips, and chop up a head of cauliflower. Boil the vegetables in generously salted water, then reduce to medium and continue cooking until tender.
Drain the vegetables and return them to the pot.
Squeeze the garlic juice and cloves over the vegetables, and add a little butter (or margarine or olive oil), milk or vegetable stock, and sea salt to season.
Season with sea salt and black pepper and serve warm.
Double click to print as a 5x7 recipe card.