This is a very elegant way of serving your mash! It would make a great side dish to Christmas dinner, when we all feel under pressure to jazz up our vegetable side dishes. It’s super simple to make, and with just a few adjustments to the traditional mash recipe it’s going to be low in fat. This mash is loaded with flavor, so nobody is going to notice you did not add a gallon of butter.

Ingredients:
Eye ball about 1 medium – large potato per person
For every 3 potatoes you need a whole bulb of garlic
1 tea spoon of heart healthy margarine per potato
As much fat free milk as you want to make it to consistency you prefer
Salt and fresh cracked pepper – to taste
About 1-2 table spoons of very finely chopped chives per potato – take your time chopping chives so that they are small and uniform.

I know it sounds like a lot of garlic, but once it’s roasted it will take on a different quality entirely. It will taste more like a roasted sweet onion in flavor and will lose almost all of its properties that makes your breath stink, so don’t worry!

Method:

First roast the garlic

Don’t peal it.

Slice the very top off the bulb so that you are just exposing the very tops of the individual cloves.

Massage a little olive oil around the whole bulb, and sprinkle with a little salt.

Place it in a 300 degree oven for 20-30 minutes.

You will know when it’s done because a little squeeze will indicate it has turned to mush inside. Cooking time will vary based on size of bulb and your oven’s own personality.

Allow it to cool a little before use so you don’t burn your fingers.

Cook the potatoes until they are starting to break up and strain most of the water off them, add the HEART HEALTHY Margarine, salt and pepper and chives. Get the roasted bulb of garlic and squeeze it gently until the individual bulbs – squirt out – into the potato.

Add the milk

SUPER TIP: You should not have started mashing your potatoes yet, put the whole thing back onto the heat until the margarine melts and the milk comes up to a boil, then take of the heat and mash. This stops the milk and margarine cooling down the mash. Then mash it as quickly as possible and replace the lid on the pan.