My husband tries to keep his dairy intake to a minimum, so I had to find a new way of making this side dish.
This recipe is simple and makes delicious potatoes. They're smooth enough that I think they're just as good as the dairy-laden (less healthy) version.
You'll need about one baking potato for each person you're feeding. Cut them up into inch-sized pieces.
Put the pieces in a pot, covering them with cold water.
Add a few bulbs of fresh garlic (I use about two for 2 servings), but you can use more or less depending on your taste. It sounds like it will be really garlic-y, but it isn't.
If you like you can add a few sprigs of fresh rosemary. It adds a little something, but I didn't have any on hand.
Bring the pot to a boil, then let it bubble for about 20 minutes until the spuds are nice and tender.
Drain the pot. If you used rosemary, pull out the stems (most of the leaves will have fallen off).
Use a masher and smash it all up real nice.
Drizzle some olive oil and mash it some more.
Drizzle and mix until it's nice and smooth and takes on a creamy texture. Add salt to taste.
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