Garlic-Dill Mashed Potatoes

Serves 1

Ingredients

• 1 clove garlic, minced
• cooking spray
• 1 medium high- or medium-starch potato (e.g., Russet or Yukon Gold), cubed
• water for boiling
• 1-2 T. unsweetened almond milk
• 1 t. dried dill weed or 1 T fresh
• salt, to taste

Method

1. Place garlic in a nonstick skillet, coated liberally with cooking spray. Cook over medium heat until cooked through and slightly golden. Set aside.

2. Place potato cubes in a saucepan, and cover with water. All cubes should be completely immersed. Heat until boiling, then reduce heat to simmer. Allow to cook for 8-12 minutes, or until fork-tender.

3. Once potatoes are cooked, drain, and place in a bowl with garlic, almond milk, dill, and salt. Blend with an immersion blender until light and fluffy.

4. Serve and enjoy!

Notes:

*In the picture featured here, I used a low-starch potato (red boiling potato), but higher starch potatoes are preferred for mashed potatoes for their fluffy texture.

*You may peel your potato prior to cubing, if desired, but I enjoy the flavor and fiber provided by potato skins, so I leave them unpeeled.

*Be sure that your water reaches at least 160 degrees. This is the point at which water molecules disrupt the starch structure and create the desired “fluffiness.”

*Any unsweetened milk of your choice may be used in this recipe. Hemp milk might lend a particularly rich flavor.

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