Roasted Garlic Mashed Potatoes
by Missy Chase Lapine
Here's a revamped version of a classic favorite featuring hidden cauliflower, zucchini, and plain yogurt, with just a touch of heart healthy olive oil.
Makes 4 to 6 servings
- 2 pounds Yukon gold or russet potatoes (about 4 medium-sized potatoes), peeled and quartered
- 2 to 3 heads garlic
- 1⁄2 cup White Puree (see Make-Ahead Recipe #4)
- 1⁄2 cup low-fat plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1⁄2 teaspoon salt
- Freshly ground pepper, to taste
- Optional extra boost: 3 tablespoons chopped chives
- Preheat the oven to 350 degrees.
- Place the potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat, cover, and simmer for 25 to 35 minutes, until the potatoes are completely tender.
- Meanwhile, wrap the garlic heads in foil and roast them in the oven for 30 minutes. Remove the garlic from the oven and squeeze the garlic flesh out of the skins.
- Drain the potatoes into a colander, then return them to the pot. Add the roasted garlic flesh, the White Puree, and the yogurt, olive oil, salt, and pepper. Mash with a potato masher until well combined. Add a bit more yogurt if needed. Garnish with the chives, if using. Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl set over simmering water.
Make-Ahead Recipe #4: White Puree
- 2 cups cauliflower florets (about 1⁄2 a small head)
- 2 small to medium zucchini, peeled and coarsely chopped
- 1 teaspoon fresh lemon juice
- 1 to 2 tablespoons water, if necessary
Makes about 2 cups of puree
Pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for 10 to 12 minutes or until very tender. Drain. Alternatively, place the cauliflower in a microwave-safe bowl, cover the cauliflower with water, and microwave on high for 8 to 10 minutes or until very tender. Drain.
While cauliflower steams, pulse the raw peeled zucchini with the lemon juice (no water at this point) in your food processor. Once the cauliflower is cooked and tender, working in batches if necessary, add 1 tablespoon of water and some of the cauliflower to the food processor with the pulsed zucchini. Puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but the less water, the better.
This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
Missy Chase Lapine is the former publisher of Eating Well magazine. A mother of two young daughters, she knows how picky kids can be—and she’s got the kitchen experiments to prove it! She is on the Culinary Arts facility of The New School, in New York City, and also gives cooking classes and coaching to busy families hoping to learn how to eat healthier. Her book, The Sneaky Chef, is published by Running Press. Her next book The Sneaky Chef: How to Cheat on Your Man (In the Kitchen) will be out in April 2008. You can learn more about Missy at her website, www.thesneakychef.com
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