Hi-Pro-Tatoes (High-Protein Mashed Potatoes)

I wanted to make a summery side dish to go along with my veggie burger and green beans, so what better than some mashed potatoes? I found this recipe in 101 Things to Do with Tofu. Great little book by the way - easy short recipes, although not all are vegan but are easily adaptable. And what's even better is that it's spiral bound with thick plastic covers so you can open it up and lay it flat, and wipe off all of the splatters that get on it while cooking.

Anyways... here's the recipe. I like to break things out in little chunks, so please excuse my format below.

Recipe: Hi-Pro-Tatoes

Servings: 4

Time (approx): 50 minutes

Equipment:
- large pot to boil potatoes
- small saute pan
- food processor
- measuring cups
- measuring spoons

Ingredients:
- 2 large potatoes, peeled and quartered.
- 1/4 cup olive oil
- 5 cloves garlic, peeled
- 14 ounces extra-firm tofu, drained and pressed
- 1 1/2 teaspoons salt, or more to taste
- coarsely ground black pepper
- 3 tablespoons chopped fresh chives (optional)

Instructions:

Boil potatoes until they give no resistance when poked with a knife, about 40 minutes. While boiling, heat oil and garlic in a small saute pan over low heat. Stir frequently until garlic is soft and lightly golden, about 5 minutes. Place tofu in a food processor, add garlic and oil and then puree together until smooth; set aside.

When potatoes are done, drain water and return potatoes to their pot. Mash with a ricer or fork to desired consistency, then add tofu-garlic mixture. Season with salt an pepper, and garnish with fresh chives if desired. Makes 4 servings.



Now, I would like to mention that it never takes me 40 minutes to boil potatoes, but it does take about 5-10 minutes to get the water boiling. Also, I like to use new red potatoes for mashed potatoes and leave the skins on. Yummy.