High Protein Garlic Mashed Potatoes Recipe 425

Steps:

• Wash potatoes with a potato scrubber, chop into large chunks, and toss into a large pot. I prefer to leave the skin on, but you can peel if desired. Fill pot with water until potatoes are covered. Cook on medium-high heat for about 30-35 minutes until fork tender. Drain potatoes and place in a large bowl. Drop in garlic cloves into a food processor (running) and process until finely chopped. Add drained and rinsed beans, salt, paprika, and process until mostly smooth. After cooling potatoes for a few minutes, take a potato masher and mash until desired consistency is achieved. Now add your milk and butter, and keep mashing. Add processed bean mixture to potato mixture and mash until smooth. Sprinkle with black pepper, other herbs, and additional sea salt. Serve with butter, salsa, ketchup, or BBQ sauce, and a serving of cooked veggies to round out the meal.

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

Steps:

• Combine the potatoes, garlic and a pinch of salt in a pot. Add cold water to cover. Bring to a boil, reduce heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain in a colander.
• To the same pot, add the butter, milk, and some salt and pepper. Heat over medium heat until the milk is steaming and the butter melted. Add the potatoes and garlic back to the pot and mash until smooth. Fold in the sour cream. Taste for seasoning and add salt and pepper as needed.

Steps:

• Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in the cream or milk and heat through. Return the potatoes to the pan and mash until smooth.
• Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.