The Master Mash
Mashing blanched garlic into potatoes is a tasty way to add lots of flavor without lots of fat.
Source: EatingWell Magazine, January/February 1997
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05/11/2010
This is pretty much how I make my mash at home already :) I use Yukon Gold (or Purple, if you can find them at the farmer's market) potatoes for a great natural buttery sweetness without added calories, and leave the skin on for more nutrients. Sometimes I use regular whole milk instead of buttermilk, or combine regular milk with a Tbsp of plain Greek yogurt. Add a couple Tbsp of chopped fresh dill for an amazing, fresh burst of flavor!
05/11/2010
This is pretty much how I make my mash at home already :) I use Yukon Gold (or Purple, if you can find them at the farmer's market) potatoes for a great natural buttery sweetness without added calories, and leave the skin on for more nutrients. Sometimes I use regular whole milk instead of buttermilk, or combine regular milk with a Tbsp of plain Greek yogurt. Add a couple Tbsp of chopped fresh dill for an amazing, fresh burst of flavor!
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