How To Make Garlic Mashed Potatoes

Tofu adds protein to this seasoned potato side dish.
Serving 6


  • 8 ounces soft tofu , drained
  • 1/2 cup crumbled basil-and-tomato feta cheese
  • 6 medium red potatoes (about 2 lb.)
  • 8 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Milk (optional)
  • 2 tablespoons finely shredded Parmesan cheese


  1. Let tofu and feta cheese stand at room temperature while preparing the potatoes. Quarter potatoes. In a large saucepan cook potatoes and garlic, covered, in lightly salted boiling water for 20 to 25 minutes or until tender.
  2. Meanwhile, place tofu in a blender container or food processor bowl. Cover and blend or process until smooth. Set aside.
  3. Drain potatoes and garlic; transfer to a large bowl. Mash potatoes and garlic with a potato masher or beat with an electric mixer on low speed. Stir in pureed tofu, olive oil, salt, and pepper. If needed, add milk, one tablespoon at a time, until potatoes are light and fluffy. Stir in feta and Parmesan cheese s. Makes 6 servings.

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