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Garlic Mashed Potatoes

Makes about 4 cups (4 servings)

Garlic is a great way to add flavor to mashed potatoes without adding fat. Plus, garlic is rich in selenium, and strong cancer-fighting agent.

5 whole garlic cloves
2 large russet potatoes, peeled
1/2 cup water
1/4 - 1/2 cup unsweetened soy- or other non-dairy milk
1/2 teaspoon salt, or to taste

Spread garlic in a medium pot. Cut potatoes into 1/2-inch chunks and spread over garlic. Add water and bring to a low simmer over medium heat. Reduce heat to low, cover pan, and cook for about 25 minutes until potatoes are tender when pierced with a knife. Check occasionally, adding extra water a tablespoon at at time if pot becomes too dry.

Mash with a potato masher or fork, then stir in enough non-dairy milk to obtain a creamy consistency. Add salt to taste.

Stored in a covered container in the refrigerator, leftover Garlic Mashed Potatoes will keep for up to 2 days.

Per serving

  • Calories: 143
  • Fat: 0.4 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 2.6%
  • Cholesterol: 0 mg
  • Protein: 3.3 g
  • Carbohydrates: 32.3 g
  • Sugar: 1.2 g
  • Fiber: 3.3 g
  • Sodium: 312 mg
  • Calcium: 38 mg
  • Iron: 0.7 mg
  • Vitamin C: 12.3 mg
  • Beta Carotene: 3 mcg
  • Vitamin E: 0.2 mg

Source: The Survivorís Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.