Garlic Mashed Potatoes

Tofu adds protein to this seasoned potato side dish.

Garlic Mashed Potatoes
20 mins
by 4.0 2  people
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  • 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
  • Milk (optional)
  • 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, Monounsaturated 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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