Garlic Mashed Potatoes

• large cooking pot or pan of water
• 2 cups baking potatoes (2 large potatoes)
• 2 garlic cloves, peeled
• 1/4 cup margarine or butter
• 1/4 cup half and half or liquid nondairy creamer

1. Peel and slice the potatoes into small pieces then add to a large pot of water. Let potatoes soak for at least 4 hours. Drain off water and repeat process. (This is called leaching, which removes some of the potassium.)

2. Add new water. Boil potatoes and garlic over medium heat until soft.

3. Drain off cooking water.

4. Whip potatoes and garlic with beater, slowly adding margarine and creamer until whipped smooth.

• Calories: 208
• Protein: 2 g
• Carbohydrate: 22 g
• Fat: 12 g
• Cholesterol: 0 mg
• Sodium: 111 mg
• Potassium: 161 mg*
• Phosphorus: 57 mg 
• Calcium: 10 mg
• Fiber: 1.6 g

* Potassium content taken from reference values for soaking potatoes in large pot of water for 4 hours.

Renal and renal diabetic food choices

• 1 starch
• 1 vegetable, medium potassium
• 2 fat

Carbohydrate choices

Helpful hints

• 1-1/2

• Leached potatoes can be blanched and frozen in batches. To blanch vegetables, add to boiling water for one minute, remove and rinse in cold water before freezing.
• Double the garlic for a stronger garlic flavor.