Happy Thanksgiving Sneaky Chefs! While it's one of the most indulgent holidays of the year, it doesn't mean we can't slim things down a little bit. I've made a few changes to the traditonal Thanksgiving menu that cuts the extra calories and fat, without sacrificing the flavors of your favorite comfort foods. Check out this link to get some of my sneaky recipes like Garlic Mashed Potatoes, Pumpkin Pie and Roasted Squash Soup.
PS. Don't pay attention to those Thanksgiving food myths! Here's a great article busting them.
Roasted Garlic Mashed Potatoes and Gravy
There are so many heavy foods at Thanksgiving; these mashed potatoes make for a wonderfully lighter version of the traditional.
Prep Time: 50 mins
2 pounds Yokon gold or russet potatoes (about 4 medium-sized potatoes), peeled and quartered
2 to 3 heads garlic
1/2 cup White Puree
1/2 cup low-fat plain yogurt ("Greek" style works best)
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
Freshly ground pepper, to taste
Preheat the oven to 350, and place potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat, cover and simmer for 25 to 35 minutes, until the potatoes are completely tender.
Meanwhile, wrap the garlic heads in foil and roaste them in the oven for another 30 minutes. Remove the garlic from the oven and squeeze the garlic flesh out of the skins.
Drain the potatoes into a colander, then return them to the pot. Add the roasted garlic flesh, the white puree, and the yogurt, olive oil, salt, and pepper. Mash with a potato masher until well combined. Add a bit more yogurt if needed. Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl. Set over simmering water.
Serve with Sneaky Gravy.