Garlic Mashed Potatoes
by Claire Criscuolo, RN

These are a year round favorite at our house.

Serves 6

10 Large red skin potatoes, quartered salt ½ Cup cooking liquid from the potatoes 1/4 Cup plus 2 tablespoons trans-fat free margarine, or canola oil ½ Cup plain soymilk 2 Tablespoons extra virgin olive oil 6 Cloves garlic, sliced pepper

Place the potatoes in an 8 quart pot. Add covered water to cover the potatoes, plus 3 inches. Sprinkle lightly with salt. Cover and bring to a boil over high heat. Lower the heat to medium high, and cook at a medium boil for 12-15 minutes, until the potatoes are tender when pierced with a fork. Reserve ½ cup of the cooking liquid. Drain the potatoes, then return them to the pot. Add the reserved cooking liquid, the margarine, and soymilk. Using a potato masher, mash and beat the potatoes until as smooth as you like. Heat the olive oil in a skillet over medium heat. Add the garlic, salt and pepper, and cook for a minute or so, stirring until golden brown. Add this to the potatoes, and stir to combine. Taste for seasonings