Mash potatoes can come in different textures and made in many different ways. Some prefer their mash potatoes chunky whereas I like mine creamy and smooth. Unlike most mashed potato recipes, mine doesn’t require any heavy cream, cheese, or butter. You can use healthier ingredients and still get the same results. I tend to use skim milk but you can use soy milk if you want to keep it Parve or use it for a meaty meal. I normally use Earth Balance margarine in lieu of butter or regular margarine because its organic and it doesn’t contain any artificial ingredients or hydrogenated oils, and are free of gluten, lactose and eggs. Unfortunately most supermarkets in Israel don’t carry these products so I use the Lite Margarine instead. I include caramelized onions to this dish mostly for flavor. The roasted garlic adds sweetness and acidity to the mashed potatoes. For those who are not familiar with the method of making roasted garlic, please click on to the link below:
So this is what you will need:
- 4- large russet potatoes peeled and quartered
- 6 cloves of roasted garlic peeled
- 1 large onion chopped and sliced (optional)
- 1/2 cup of low fat or skim milk (you can use soy milk as well)
- 2 tablespoons of Earth Balance margarine.
- 2 tablespoons of olive oil
- Fresh parsley sprig for garnish
- Chopped chives (optional)
- Salt and pepper for taste
Heat olive oil in a frying pan. Add onions and saute for about 5 minutes or until caramelized. Remove pan from stove and set aside. Add potatoes to a large pot of simmering water and allow it to boil for 15-20 minutes covered. Remove potatoes from pot and drain. Transfer potatoes back into the pot and use a hand masher to mash them. Add the garlic and mash it. Add the onions, margarine, milk and stir until the liquid is absorbed. Stir in some chives. Season with salt and pepper. Serve with a parsley sprig on the side.
Yields about 8 -10 servings