Garlic mashed potatoes scream comfort food. If I’m at a restaurant and can’t decide between two entrees, if one comes with garlic mashed potatoes, that usually is the tipping point. I had the pleasure of seeing Brad Sorenson, a former Next Food Network Star Finalist, teach a cooking class. He had great tips on mashed potatoes and gave a wonderfully entertaining class. However, he is not above Thindulging!

I also used this recipe for my audition to Next Food Network Star for this year:

 

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GARLIC MASHED POTATOES - Anthony J. Caruso

INGREDIENTS

2 pounds Yukon gold potatoes

6 cloves garlic, smashed

Kosher salt and ground black pepper

1 pound bag frozen cauliflower, thawed

1-12 ounce can fat free evaporated milk

1/2 cup light butter spread (recommended: Smart Balance Light)

Butter flavoring, optional

DIRECTIONS

Cube potatoes and set in a large saucepot with garlic. Fill pot with room temperature water until it covers the potatoes by one inch. Add plenty of kosher salt and set over high heat. Bring to a boil. Immediately after potatoes start to boil, reduce to a slight simmer and let potatoes cook until fork tender, about 30-40 minutes. (By simmering, you ensure the potatoes cook evenly. Do not boil!)

While potatoes are simmering, place cauliflower into a microwave safe bowl and heat on high for 10 minutes, until the cauliflower is very soft – to the point of mush.

Place milk and butter in a small saucepot over medium heat and heat just until scalding, melting the butter. Keep warm until potatoes are ready.

When potatoes are fork tender, drain and put them back into the dry pot. Take your food mill and set over a large bowl. Add the potato/garlic mixture and the cauliflower together and pass through the food mill. Slowly add milk mixture while whisking potatoes. Only add enough milk to get desired consistency – you will most likely have leftover milk. Season with salt and pepper, to taste.  Add butter flavoring on top to add the look of melted butter, if desired.

Here’s the skinny:

First, I used Yukon gold potatoes, which have a buttery texture, so you don’t need to use as much butter as normal to get a great buttery flavor.

Next, I cut out 1/3 of the potatoes and added cauliflower instead to cut out carbs and add antioxidants.

I also used fat free evaporated milk in place of cream and light butter spread in place of butter to cut even more fat and calories.

Lastly, I added a butter flavoring to give the look of melted butter without adding extra fat. You eat with your eyes first!