BeingJewish.org - Jewish Cooking Expert

Garlic Mashed Potatoes (pareve)
serves 6

2 1/2 pounds (about 8 medium) potatoes, peeled and cut in chunks
1/3 – 1/2 cup vegetable broth or cooking liquid saved from potatoes
5 tablespoons soft unsalted margarine
1 tablespoon chopped garlic
salt and white pepper to taste

Place potatoes in a saucepan. Pour enough boiling water over to cover. Cover and cook until knife slips out easily when inserted, 20-30 minutes. Drain in a colander. If not using vegetable broth, save 1/2 cup cooking liquid. In the same pan as potatoes have been cooked (no need to wash), melt 1 tablespoon margarine over medium heat. Add the garlic and cook 1 minute. Add the drained potatoes and remaining margarine. Mash with a large fork or potato masher. If you prefer a smooth mixture, process in the food processor. Season to taste with salt and pepper. Serve hot.

approx. nutrients per serving: calories – 212 protein – 5g carbohydrates – 33g

fat – 9g cholesterol – 0mg sodium – 3mg

This recipe from the article Crisis Comfort.

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.