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Yukon Gold Garlic Smashed Potatoes Serves 6

Chunky-smooth smashed potatoes add old fashioned comfort to any meal. We've taken a somewhat modern approach by using Yukon Gold potatoes (or red bliss) and combining them with roasted garlic, Veggie-Glace Gold, some milk, and a minimum of butter. What's missing? A lot of fat and calories but none of the taste and pleasure. Use this same method for other vegetables like turnips, cauliflower, etc.

Ingredients: 1 large head garlic, about ½ inch (1.5 cm) sliced off bottom 1 T. (15 mL) olive oil 2 lbs. (900 g) Yukon Gold or red bliss potatoes, scrubbed and coarsely chopped 1½ oz. (45 g) Veggie-Glace Gold® ½-¾ c. (125 - 200 mL) milk, heated 1-2 T. (15 - 30 g) unsalted butter Salt and freshly ground black pepper to taste

Preheat oven to 350° F (177° C). Brush garlic with olive oil. Wrap in aluminum foil and roast until tender, about 20 minutes. Remove and squeeze out cooked garlic cloves, mashing them until smooth. Combine with Veggie-Glace Gold® and milk, stirring until blended, and heat until hot. While garlic roasts, cover potatoes with cold water, bring to a boil, and cook until completely tender. Drain, add garlic-stock-milk mixture, and mash until somewhat smooth. Add butter, salt and pepper to taste, and serve.

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