Should you try these two low-fat garlic mashed potato recipes?
Posted Dec 20 2009 9:20am
It would never occur to me to eat mashed potatoes without garlic or roasted garlic.
In my world, the two go hand in hand.
If you don’t eat as much garlic as you should, mashed potatoes make the perfect dish to “hide” your garlic.
I always think that no one on the planet needs to be reminded of the incredible benefits of garlic, but then again if that were the case there would be no reason to remind people of the virtues of healthy eating.
If you don’t like garlic because it’s strong or it gives you bad breath, you can simply choose to eat garlic when you know you won’t be in contact with strangers.
That said, garlic is one of the most powerful anti-viral superfoods you’ll find. Garlic inhibits 72 distinct infectious agents, including those that cause the common cold. Garlic also protects against ulcers and a number of nutritionist have gone as far as to claim that the “stinky rose”, as Italians call it, may help eliminate metals such as lead from the body.
Garlic is easy to find and it’s extremely inexpensive. Garlic is good for you and it’s perfect to enhance the taste of any dish.
>>> Going low-fat and low-taste?
I think we all recognize that over doing it when it comes to saturated fats is one of the leading causes of obesity around the world for all those following the typical American diet, but the idea is awareness and changing your old eating habits.
When it comes to mashed potatoes, I always make mine using 18% cream. I’ve tried them with the 35% cream, but I’ve found that I was able to get a really delicious mashed potato using the 18% without altering the taste or texture too much.
I don’t add extra butter to my mashed potatoes because I consider 18% to be sufficient. Hence, the addition of garlic helps enhance the taste of your mashed potatoes and you won’t find the need to add more butter to enhance the taste.
I’ve tried making mashed potatoes with low fat milk in the past, but I really didn’t find the taste or texture to be the same and I had a feeling I was eating a low-fat meal and that was a big downer for me in the end.
I found two low-fat mashed potato recipes and I’ll tell you which one I’d choose to try if I was looking for a low-fat recipe.
I would personally prefer making my mashed potatoes with my 18% cream and a lot of garlic and I would simply make sure that eat a “normal” portion which would be the equivalent of a small computer mouse.
So here is my two cents on two garlic mashed potato recipes.
1) Smashed Potatoes with Garlicrecipe from The World’s Healthiest Foods
I found a garlic mashed potato recipe on The World’s Healthiest Foods Web site and this is one rare case where I will do a recipe makeover where I’ll be adding fat content to a recipe. You’ll see some of my notes near some of the ingredients I would not personally add to the recipe.
Prep and Cook Time: 10 minutes
3 TBS extra virgin olive oil
Krizia’s recommendation: I think olive oil will add a taste that is too strong for the mashed potatoes and I would opt for grape seed oil or peanut oil. I usually cook with coconut oil these days and I’d never put them in the mashed potatoes because coconut oil has a strong flavour and scent.
3 medium cloves garlic, pressed
Krizia’s recommendation: I would put the whole garlic in the water instead of pressing it.
3 TBS low-fat milk or dairy-free milk beverage (such as soy or rice milk)
Krizia’s recommendation: I drink more rice milk in a week than I drink milk. I limit my intake of 1% organic milk to the preparation of my lattes and for a cup of English tea. I’ve used soy and rice milk for tea and recipes and I can assure you that it’s not the same. Alternate milk products like these change the taste and texture of food. I personally don’t try to make traditional recipes with either soy and rice milk because I’ve been disappointed. As for the low-fat milk, I’ve tried mashed potatoes with 1% milk and I found it was not very interesting at all. If you are lactose intolerant, I understand that you would have to use dairy-free milk and that will create a mashed potato recipe that is suitable for your eating needs.
Sea salt and pepper to taste >>>PREPARATION<<<
Fill the bottom of the steamer with 2 inches of water.
While steam is building up in steamer, press garlic and let sit for at least 5 minutes to enhance its health-promoting properties.
Cut potatoes into 1/2-inch cubes, leaving skin on.
Steam potatoes for 10 minutes.
Mash potatoes with olive oil, garlic, and milk. Add salt and pepper to taste.
Krizia’s verdict: If you really want to avoid the cream and make this recipe “lower-fat” but still maintain some kind of resemblance to a real garlic mashed potato recipe, I’d buy a small carton (just enough for the recipe) of 2% or whole milk.
2) Garlic Mashed Potatoesrecipe from Eating Well
I found this second recipe from Eating Well. There are a few things about this recipe that makes it more attractive: 1: chicken broth to add flavour 2) sour cream has a thicker consistency than low-fat milk and it’s surely doing to give you a mashed potato recipe that is closer to the real thing compared to making a mashed potato recipe with soy or rice milk.
2 pounds all-purpose potatoes, preferably Yukon Gold (4-6 potatoes), peeled and cut into chunks
6 cloves garlic, peeled
1 teaspoon salt
1/2-3/4 cup reduced-sodium chicken broth, heated
2 tablespoons reduced-fat sour cream
Freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1. Place potatoes and garlic in a large saucepan and cover with cold water.
2. Add salt and bring to a boil.
3. Cook, covered, over medium heat until the potatoes are tender, about 10 minutes.
4. Drain the potatoes and return them to the pan.
5. Shake the pan over low heat to dry the potatoes slightly.
6. Remove the pan from the heat.
7. Mash the potatoes with a potato masher or an electric mixer (do not use a food processor).
8. Add enough hot broth to make a smooth puree.
9. Stir in sour cream and season with salt, pepper and nutmeg.
10. More cooling tips & notes
Make Ahead Tip: To keep the potatoes warm until serving time, set the pan or serving bowl in a larger pan of barely simmering water and place a piece of parchment or wax paper over the surface of the potatoes.
Krizia’s final note: If you really are looking for a low-fat mashed potato recipe, I’d go with the Eating Well recipe over the first recipe. That said, if you do decide to make your mashed potato recipe with cream, you can skip the butter and have a sensible portion and you can get away with eating your garlic mashed potatoes without feeling like you’ve put on 10 lbs.
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