Ultimate Garlicky Mash

A few years ago, I decided to try to find a way to make mashed potatoes without all of the butter, cream, and saturated fat because heavy foods do not agree with me. What I ended up with was ultimate garlicky goodness. True story: one time my boyfriend and I were loved it so much, the two of us ate enough servings for six people.

(Disclaimer: if you do not like garlic, steer very clear!)

In the case of this recipe, it's not about the ingredients, it's about the preparation. The most important ingredient is: YUKON gold potatoes. They are a potato that is yellow, has a thin skin and a naturally velvety texture. It's absolutely imperative that you use Yukon Gold potatoes because the texture is the reason why butter or cream isn't a necessity. 1. After boiling about 4 yukon gold potatoes in a pot of water for 15 to 25 minutes, attempt to pierce the potato with a fork. If the fork comes out of the potato easily, it means that the potatoes are done cooking. Strain out the water and return the potatoes to the pot. 2. Next, we are going to make the sauce that is going to infuse these potatoes with the ultimate, garlicky-est flavor. Start with 1/4 of a cup of extra-virgin olive oil over medium heat in a medium size pan. When the oil starts to ripple, toss in 3 tablespoons of freshly minced garlic.

3. The garlic is going to start to bubble. Make sure to constantly shake the pan around to prevent the garlic from burning. After the garlic has given off its aroma and has turned a slightly golden color which takes about 30-40 seconds, toss in 1/2 teaspoon of dried thyme. (Fresh works too)

5. Take out your trusty old potato masher and start mashing away. Add salt-and-pepper to taste. Add 1/4 cup of chicken or veggie stock to smooth out the mash. (I like to keep the skin on the potatoes because I like the texture that they create. Yukon Gold potatoes have a more edible and softer skin. They are nothing like the skin on russet potatoes so do not stress over peeling them or eating them. A plus: the skin adds fiber! If you like a very smooth mash, I recommend getting a food mill. I on the other hand am a fan of lumpy things: pillows, potatoes and other things misshaped.) Give this a try if you are over dairy products, saturated fat and food comas! Make way for added fiber, healthy fats and a whole mess of garlic. Last but not least, did I mention these are can be VEGAN? (use veggie stock!) I didn't even realize it til now. They are so flavorful that gravy isn't necessary. (Although, I'm the type of gal that feels like mashed potatoes is nothing without gravy and peanut butter is nothing without jelly. Call me old-fashioned.)

The Ultimate Garlicky Mash (4 servings) (270 calories, 2 grams of saturated fat, 3 grams of fiber) -4 Yukon Gold potatoes, rinsed -3 quarts of water, for boiling

-1/4 cup of chicken/veggie stock -1/4 cup of extra virgin olive oil -3 tablespoons of fresh garlic, minced -1/2 teaspoon of dried thyme -salt and pepper to taste

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