Green garlic mashed potatoes are a simple, delicious joy, and so easy to make. A little Dijon mustard adds a little more flavor, and if you use soy milk and Earth Balance, this recipe is totally vegan, too.
Course Side Dish
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Stephanie Stiavetti
1 1/2poundsrusset potatoesunpeeled
2bunchesbaby green garlicsliced thin (yes you can eat the whole thing!)
1/2cupunsweetened soy milkor cow's milk
4tablespoonsEarth Balanceor butter
Salt and freshly ground pepper to taste
Leave the potatoes whole if small or cut in half if large. Place in a large saucepan with salted water to cover by several inches. Bring to a simmer, cover partially and adjust heat to maintain a gentle simmer. Cook until a knife slips in easily, about 30 minutes. Drain, then return the potatoes to the warm pot. Return the pot to the heat and shake until any moisture evaporates and remove from heat again.
Melt the margarine in a small saucepan. Add the baby green garlic, sautéing for one minute over medium heat, or just until the while parts soften. While garlic is heating, partially mash potatoes with whatever tool you prefer. Add Dijon mustard and margarine/garlic mixture, and mash until smooth. Add soy or rice milk until desire texture is achieved. Season with salt and pepper to taste.