Low Fat Tofu-Garlic Mashed Potatoes


We couldn’t identify the source of this simply inexpensive and low fat recipe.  The creator advises not to overwork the mashed potatoes, as they may turn gluey.


  • 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


  • 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.


About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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