Thursday, December 27, 2012
Garlic Mashed Potatoes - Feingold Stage 1
6 medium potatoes, peeled and cut into quarters or eighths
4 to 5 garlic cloves
5 cups of water (or enough to just cover potatoes)
2 TB olive oil
1 tsp of salt
Pinch of pepper
Butter (We use about 2-3 TB of Earth Balance soy free) to taste
Bring potatoes and whole garlic cloves to a boil. Reduce heat, cover and cook for 20 minutes. I remove the lid slightly to let steam out. Watch carefully or it will boil over. Drain, reserving 2/3 cup of the cooking liquid (or sub rice milk or whole milk). Mash the potatoes with a masher. Add 2 TB oil, 1 tsp of salt, and a pinch of pepper, and the reserved 2/3 cup of liquid. Stir until smooth. Add more butter or milk to taste and for desired consistency. Yields 4 to 6 servings.
*I got this recipe from a Taste of Home Cookbook 1997
Feingold Stage 1
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