Ingredients:

• 6 medium cloves garlic, peeled
• 3/4 cup vegetable broth
• 1/2 cup low-fat firm silken tofu
• 2 tsp. olive oil
• 1 1/2 lbs. potatoes, peeled and cut into 2-inch chunks
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• pinch of ground nutmeg

Directions:

• In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.
• Transfer broth to blender or food processor. Add tofu and oil and process until mixture is smooth and creamy. Set aside, and cover to keep warm.
• Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes.
• Reserving 1/2 cup of potato cooking water, drain potatoes well.
• In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining 1/2 tsp. salt, pepper and nutmeg and serve.

Be first to comment this article

Write Comment

Please keep the topic of messages relevant to the subject of the article. Personal verbal attacks will be deleted. Please don't use comments to plug your web site. Such material will be removed. Just ensure to *Refresh* your browser for a new security code to be displayed prior to clicking on the 'Send' button. Keep in mind that the above process only applies if you simply entered the wrong security code.
Name:
Homepage
BBCode:
Comment:
Code:*
	I wish to be contacted by email regarding additional comments

Powered by AkoComment Tweaked Special Edition v.1.4.6
AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com
All right reserved

---