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To make Garlic Mashed Potatoes, rinse and dry 4–6 garlic cloves and wrap them in a piece of foil that’s been sprayed with cooking spray*. Tightly enclose the garlic in the foil and place the packet in a small baking dish. Bake at 350°F oven for about 30 minutes, until the cloves are very soft. Squeeze the soft garlic out of their skins into the hot, drained potatoes and mash as directed below.
Slimming World mashed potatoes
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A scoop of fluffy mashed potatoes makes a perfect accompaniment to roasted meat and veggies.
1½ lbs. russet baking potatoes (about 3 medium), peeled and cut into 1” chunks (about 4 cups)
½ cup plain fat-free yogurt
Few sprigs fresh parsley, chopped
- Put the potatoes in a heavy, medium saucepan. Add water to cover and a pinch of salt. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, until tender when pierced with a fork, 10–12 minutes.
- Scoop out and reserve ¼ cup potato cooking liquid. Drain the potatoes well and return to the saucepan. Place the pan over medium heat and cook the potatoes, stirring often, for 1–2 minutes to dry them.
- Using a potato masher or hand mixer, mash until smooth, adding the reserved cooking liquid as needed. Add the yogurt and salt and pepper to taste and beat with a wooden spoon until fluffy.
- Sprinkle with parsley and serve hot.