Garlic Mashed Potatoes
Tofu adds protein to this seasoned potato side dish.
Recipe from Better Homes and Gardens
8 ounces soft tofu, drained
1/2 cup crumbled basil-and-tomato feta cheese
6 medium red potatoes (about 2 lb.)
8 cloves garlic, peeled
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
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.
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.
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 (µg) 24, Cobalamin (Vit. B12) (µg) 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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