Garlic Mashed Potatoes

Once I started the road to gluten-free, it was important to find those veggies that helped make me feel more full during the day.  The Potato was and still is one of my daily favorites.  I could eat a baked potato with cottage cheese for lunch and feel just as satisfied as if I had just eaten a pizza.

Potatoes are filling, moderate in calories, and no fat.  This daily dose of carbohydrate was a big help to ensure my continued success in eating healthy.  A Potato is full of vitamin C, and Potassium.  It’s a good source of vitamin B6, and contains antioxidants.  The majority of carbohydrates in a potato are complex carbohydrates, which is the body’s main energy source.

The best thing about potatoes is how versatile they can be in your diet.  Try topping a baked potato with home-made chili, salsa, veggies, sour cream, cream cheese, or even yogurt and shredded cheese.  There are also many side dishes you can make using potatoes. Here’s my recipe for Garlic Mash:

Garlic Mashed Potatoes


1 ½ Pound unpeeled potatoes, 1-inch cubes

5 garlic cloves, peeled

½ cup sour cream

2 Tablespoons Milk

2 Tablespoons Fresh snipped Parsley

½ teaspoon Salt


Place the potatoes in a saucepan. Add garlic and enough water to cover potatoes. Bring to a boil; reduce heat.

Cook 8-10 minutes or until potatoes are tender. Drain potatoes and garlic; return to saucepan.

Mash potatoes and garlic using potato masher.  Stir in remaining ingredients; mix well.


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