Friday, November 25, 2011

ROASTED GARLIC MASHED POTATOES-THIS IS HEALTH FOOD!!!

Allium Sativum otherwise known as Garlic

Tis the season for comfort food, right? If you are like me you had a mound yesterday for Thanksgiving hopefully with some incredible gravy. And like me today is a new day so you are probably ready for more MASHED POTATOES! RIGHT?!!!
Well these are potatoes you CAN eat every day. Rather than worrying about when you will make it to the gym next all you need to do is worry about if you made enough for leftovers.
But don't potatoes make you fat?
I'm no doctor....but this guy is
The most important thing to remember when contemplating whether you should eat potatoes or not is this.

Potatoes are good for you. Fat and oil, sour cream, butter, meat chili, cheese and all the other fatty foods that get dumped on potatoes are what make you fat.

Diabetics can eat potatoes every day if they can just learn to eat them without fat. I did. I eat them every day and the last time I checked my blood sugars they were at 75. I am no longer considered diabetic.

You see most diabetics have been hoodwinked into believing its carbs that are making them sick. For me I found its more about the fat  that coats the blood cells which prevent them from doing their job. Also eliminating refined carbs which a potato is not. (think white sugar, white flour, corn syrup, etc,)



Why Roasted Garlic? 
Seriously? Ummm I guess cause I am breathing still. You can have my garlic when you pry it from my cold unwashed skillet...or something. 
Ye are tasty, and savory indeed. A foundation of Ummi when sweet, sour, bitter, or salty just won't do.
An aphrodisiac, a potion, a healthier notion... OK sorry. this is not going well.
As you can see I am huge fan of garlic. I have all their albums. I go heavy on it in this recipe but you can adjust your garlic input with this handy scale provided to you at no extra charge.
HOW MUCH ROASTED GARLIC SHOULD I PUT IN MY MASHED POTATOES?
Newborn baby=1 clove
Everybody else=4 cloves
Sicilians/Armenians=whole head
Since we are on the subject of roasted garlic...its so easy to do. There is a recipe that follows this. No oil, foil or anything special is needed to make great roasted garlic. Just the desire to eat and the will to cook.
That just about covers it I believe. So without further ado. Here is your new favorite fat free recipe for happiness. 

GARLIC MASHED POTATOES
makes 6-8 servings
3# Large Yukon Gold Potatoes
2 TBLS chopped fresh chives
Roasted garlic (recipe follows)
Black pepper
Salt
Peel and cut potatoes into quarter's or eighths.

Boil a stock pot full of water. Add potatoes return to boil and cook for about 10 minutes. When you are unable to lift a potato from the stock with a fork they are done. Remove potatoes from water reserving a few cups of the water.
Mash potatoes while hot.           
Squeeze cloves of garlic into the potatoes and continue to mash. 

If you really like garlic use the whole head. If not 4-5 cloves should do it. If in doubt refer to the guide above.
Add some of the reserved cooking liquid and whip potatoes with hand held mixer. Continue to add water until desired consistency is reached.

Add chives and pepper and salt to taste.
Hint: If you use a lot of gravy like I do you probably don’t need to salt these at all!
ROASTED GARLIC
1 head of garlic
Preheat oven to 375 degrees
Cut top of garlic off exposing the cloves. Roast in oven on rack for 45 minutes. 
Remove from oven. Let cool. Squeeze out each clove as needed. Store any leftover in a sealed container in the fridge. Consume with in a week.

4 comments:

  1. 1. Don't peel the potatoes, the skin has all the minerals and a lot of vitamins.
    2. Don't boil the potatoes, steam them, the flavor is much better.
    The resulting mash will be a little speckly and not pure white, but the taste will amaze you.

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  2. Hi Ben, I remember you from the McDougall program :) I love your website and am so happy that you have made such amazing changes -- wow! So impressive! Happy Holidays to you and keep up the great work! - Cathy Fisher

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  3. Cathy-we have been making the raw apple crumble around here a lot since apples have been back in season. I am experimenting with a persimmon apple date crumble sort of baked dessert with nut topping. Inspired by your raw apple crumble recipe. Hope you are doing well.

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