Garlic Mashed Potatoes

Tofu adds protein to this seasoned potato side dish.

by 2  people

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Servings: 6
Prep Time: 20 mins
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    8   ounces 
    soft tofu, drained
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    1/2  cup 
    crumbled basil-and-tomato feta cheese
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    6   medium 
    red potatoes (about 2 lb.)
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    8   cloves 
    garlic, peeled
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    1   tablespoon 
    olive oil
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    1/2  teaspoon 
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    1/4  teaspoon 
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    Milk (optional)
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    2   tablespoons 
    finely shredded Parmesan cheese

Let tofu and feta cheese stand at room temperature while preparing the potatoes. Quarter potatoes. In a large saucepan cook potatoes and garlic, covered, in lightly salted boiling water for 20 to 25 minutes or until tender.
Meanwhile, place tofu in a blender container or food processor bowl. Cover and blend or process until smooth. Set aside.
Drain potatoes and garlic; transfer to a large bowl. Mash potatoes and garlic with a potato masher or beat with an electric mixer on low speed. Stir in pureed tofu, olive oil, salt, and pepper. If needed, add milk, one tablespoon at a time, until potatoes are light and fluffy. Stir in feta and Parmesan cheeses. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 229, Fat, total (g) 9, chol. (mg) 16, sat. fat (g) 4, carb. (g) 28, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 11, vit. A (IU) 97, vit. C (mg) 23, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 24, Cobalamin (Vit. B12) (g) 0, sodium (mg) 499, Potassium (mg) 728, calcium (mg) 222, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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