I know, they say starchy white potatoes aren’t so great for those of us with blood sugar issues but for this semi-Irish girl, mashed potato fills me up like nothing else.

Getting them at restaurants is also challenging since they typically don’t use organic potatoes and they put milk in them.

So, as with everything else when it comes to food, I have to take matters into my own hands.

Making mashed potatoes without dairy isn’t any different than the “traditional” recipe–just swap out the milk for a non-dairy milk and the butter for Earth Balance….easy peasy!

What’s Smart & Sexy About This Dish?

Whether they are mashed, baked or fried, potatoes are the ultimate comfort food.  They belong to the nightshade family (who’s relatives include tomatoes, eggplants, peppers and tomatillos) that does cause problems such as arthritis for some people.

But, for those whom potatoes don’t bother… they can provide a high concentration of vitamin B6, which is essential for the formation of virtually all new cells in the body. I love when my body makes new, beautiful cells :).

Garlicky Mashed Potatoes

Screen Shot 2016-06-16 at 11.14.59 PM(serves 4)
1 Garlic Bulb, roasted (a bulb is the whole garlic *see below on how to roast)
2 pounds of organic potatoes
¾ cup non-dairy milk (rice milk is the most mild tasting)
Sea Salt (to taste)
Black Pepper (to taste)

Earth Balance or Organic Butter (if not lactose intolerant or vegan)

Dice the potatoes, making sure they are all relatively the same size. Place in a large saucepan, add a sprinkle of sea salt an cover with water.

Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are soft when poked with a fork.

Remove the potatoes from the heat and drain off the water. Mash the potatoes with either a potato masher or a hand mixer.  Add in the non-dairy milk, garlic, sea salt and black pepper to taste.  Adjust according to how “creamy” (add more liquid) you’d like it.

Top with Earth Balance or Organic Butter

Lactose Intolerant? 

Most people who are lactose intolerant can handle the butter (butter typically doesn’t contain lactose) but of course listen to your body.

If you have issues with Casein (a protein that many can’t process) then stay away from butter as that is typically in butter.

How To Roast Garlic

1 bulb of garlic
1 tablespoon Extra-virgin olive oil

Preheat oven for 375 °. (I like to use my toaster oven instead of a regular oven).

Roasted garlic is beyond delicious and actually really simple to make.

Take on or more whole, unpeeled, and un-separated bulbs of garlic.  With a sharp knife, slice off approximately ½ inch of the entire tops of the bulb, exposing the insides of the garlic cloves.

Drizzle extra-virgin olive oil onto the top of the bulb, making sure the cut cloves are covered with oil and some oil seeps into the spaces between the cloves.  Place on top of tin foil and wrap the foil tightly around it, creating a “pouch”.  Bake for 20-30 minutes, until the cloves are very soft and turned a deep golden color.

Let it cool for a few minutes, then squeeze the garlic out of its skins.

Want Garlicky Potatoes But Don’t Have Time To Roast The Garlic?

Try Boiled Garlic

One of my new favorite things is to boil garlic and add it to my potatoes.

Never thought of boiling garlic?

Neither had I. And to be honest, I can’t remember where I first heard of it but for this purpose it’s great.  Boiling the garlic reduces its pungency and brings out its sweetness.  I think that you get more of a “garlic-y” flavor in the potatoes when they are boiled rather than when they are roasted.

How To Roast Garlic

6 large cloves of garlic
4 cups water
Sea Salt 

Peel the garlic cloves, remove the woody root and cut them in half.  Fill a pot made of stainless steel, glass or porcelain with 4 cups of water, garlic and sea salt and bring to a boil. Boil for about 15 minutes.

Add to the potatoes

**Aluminum, cast iron, brass and copper can undergo a chemical reaction in foods so it’s best not to use this type of pot when boiling garlic.