Our weekly organic produce delivery box yielded quite a variety this week – organic kiwis, a butternut squash, carrots, spinach, romaine, a bag of various stir-fry greens, leeks, and a bunch of lovely green garlic. I haven’t found any green garlic in several years, so I was ecstatic when I pulled it out of the box! The taste of green garlic is subtle yet still garlicky, something I much prefer when putting together a lighter flavored dish that I don’t want to overpower something else that I’m preparing. For this very purpose, green garlic is awesome in mashed potatoes.
Green Garlic Mashed Potatoes
1 1/2 pounds russet potatoes, un-peeled
2 T dijon mustard
2 bunches baby green garlic, sliced thin (yes you can eat the whole thing!)
1/2 cup unsweetened soy or rice milk
4 T Earth Balance, or other healthy, vegan margarine
Salt and freshly ground pepper to taste
Leave the potatoes whole if small or cut in half if large. Place in a large saucepan with salted water to cover by several inches. Bring to a simmer, cover partially and adjust heat to maintain a gentle simmer. Cook until a knife slips in easily, about 30 minutes. Drain, then return the potatoes to the warm pot. Return the pot to the heat and shake until any moisture evaporates and remove from heat again.
Melt the margarine in a small saucepan. Add the baby green garlic, sautéing for one minute over medium heat, or just until the while parts soften. While garlic is heating, partially mash potatoes with whatever tool you prefer. Add dijon mustard and margarine/garlic mixture, and mash until smooth. Add soy or rice milk until desire texture is achieved. Season with salt and pepper to taste.