High Protein Garlic Mashed Potatoes

By Lynxa

These mashed potatoes have a delicious buttery and garlicky flavour and lots of texture from the potato skins. The boast a whopping 11 grams of protein and 11 grams of fibre per serving. Use them as a main dish by adding some cooked veggies and toppings like ketchup, salsa, BBQ sauce, or buttery spread.

For leftovers make potato pancakes and serve with salsa.

Ingredients

• 10-12 large organic red potatoes
• 3-3.5 cups cooked navy beans (2 14oz small cans)
• 1/4 cup soy-free Earth Balance buttery spread*
• 2 tbsp unsweet. almond milk
• 4-5 large cloves of garlic
• 1 tsp sea salt
• 1 tsp ground paprika
• Freshly ground black pepper, to taste
• *or 1/8 cup olive or grapeseed oil and 1/8 cup coconut oil

Details

Adapted from ohsheglows.com

Preparation

Step 1

Wash potatoes with a potato scrubber, chop into large chunks, and toss into a large pot. I prefer to leave the skin on (they are organic potatoes!).
Fill 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. After cooling for a few minutes, take a potato masher and mash until desired consistency is achieved. While mashing add your milk and Earth Balance. Mash some more. Add garlic to a food processor and process until finely chopped. Add drained beans, salt, 1/2 tsp paprika, and process until mostly smooth. Add bean mixture to potato mixture and mash until mixed. Sprinkle with black pepper, remaining paprika, and additional sea salt. Serve with Earth Balance, salsa, ketchup, or BBQ sauce, and a serving of cooked veggies to round out the meal.

For leftovers make potato pancakes-Mix potatoes
and any leftover veggies in a 2:1 ratio. Preheat oven to 400F line a baking sheet with parchment. Mix together and shape into small patties. Bake for about 20 minutes on each side until golden and crispy.