Protein-Packed Garlic Mashed Potatoes

Eric is a huge fan of mashed potatoes.

He truly is fond of mashed potatoes, after all.

Daily hints from him have suggested that making mashed potatoes would be a fantastic way to “use up” our supply of red potatoes from our Plan B CSA.

“That sounds good. When are you making them?” I inquired.

I have been able to avoid his clues for the previous few weeks since I have been dreaming of producing more homemade salt and vinegar chips. When you can produce chips, who needs mashed potatoes?

Not because I’m against mashed potatoes, mind you. I genuinely do. When they are smooth, thick, creamy, and garlicky—skins and all—I simply adore them. laden with salsa or ketchup, buttery and salty. Adoring them is a lot of joy.

These are the epitome of comfort food.

My problem is that I don’t have enough time to cook them by the time I remember to add them as a side dish, thus it’s already too late. I promise myself that I will make them tomorrow, but after that, they disappear under the veggies and are ignored for weeks.

Then, like a small child, I flee in the opposite direction when I notice sprouts that resemble snakes attempting to get out of the crisper.

Additionally, I never consider using potatoes as the main course because of their low protein and short shelf life.

I made a promise to increase the protein to fix that.

Eric, be cautious about your wishes and watch out. )

Read Also: GARLIC PARMESAN PASTA IN ONE POT

The potato skins add structure and a wonderful buttery and garlicky flavour to these mashed potatoes. Each serving of these boasts an astounding 11 grams of protein and 11 grams of fiber.

Add some cooked vegetables and condiments, such as ketchup, salsa, BBQ sauce, or buttery spread, to use them as a main course.

Ingredients:

• ten to twelve big organic red potatoes

• 2-oz cans of cooked navy beans, or 3-3.5 cups total

• 1/4 cup Earth Balance buttery spread without soy

• Two tsp of unsweet almond milk

• 4–5 big garlic cloves

• One teaspoon sea salt

• 1/4 teaspoon paprika powder

• freshly ground peppercorns, according to taste

• more spice and herbs, to taste

Directions:

1. Use a potato scrubber to wash the potatoes, then chop them into large chunks and transfer them to a large pot. Although I think it’s best to keep the skin on, you are welcome to peel.
   
   
2. Add water to the pot until the potatoes are submerged. Simmer for 30 to 35 minutes over medium-high heat, or until fork tender. After draining, put potatoes in a big basin.
   
   
3. Add the garlic cloves to a food processor and run it until the garlic is chopped fine. Blend in the paprika, salt, and rinsed and drained beans until fairly smooth.

4. Let potatoes cool for a few minutes, then mash them with a potato masher until they reach the right consistency. Continue mashing after adding your milk and Earth Balance.
   
   
5. After adding the processed bean mixture, mash the potato mixture until it’s smooth. Add more sea salt, extra herbs, and black pepper.
   
   
6. To complete the meal, serve with cooked vegetables, salsa, ketchup, or BBQ sauce, and Earth Balance.

Note: One cup of red lentils can be substituted for the beans. Mash the potatoes and then gently toss in the cooked lentils.

Nutritional Information: 8 servings. About 336 kcal, 7 g fat, 11 g fiber, 11 g protein, and 2 g sugar are included in each meal.

Get your arms moving and apply some elbow grease!

Pour in some almond milk…

& Earth Balance (or whatever is available to you!)…

We are big believers in mashing potatoes with the skins on. It gives the potato a wonderful texture and extra nutrients (however if you use non-organic potatoes, I wouldn’t advise leaving the skin on because potatoes are heavy in pesticides and part of the dirty dozen).

Drain beans.

Procedure In a food processor, pulse 2 cans (3–3.5 cups) of navy beans, garlic, salt, and paprika until nearly smooth.

The bean mixture has a fantastic flavor. Put a little in your mouth.

Delicious.

Mash the beans after adding them to the potato mixture!

Add extra salt, black pepper, and paprika to the mixture.

Eric prefers them a little hefty, so that’s why I left them that way. I suppose it’s a textural issue when they’re overly smooth. )

A wonderful technique to up the protein content and nutritional value of mashed potatoes without anyone noticing is to add navy beans to it.

These days, they are tasty and rich in protein.

These potatoes served as the main course for Eric and me. I stirred in some cooked vegetables after adding them. It was incredibly filling and wonderful! Eric was unaware that they contained beans, but he thought they were fantastic! Achievement.