Garlic Mashed Potatoes

There are so many wonderful dishes to prepare for this tradition to express our gratitude for so many wonders in life!  One of my favorite memories was making mashed potatoes.  Our culture didn’t use potatoes, in fact, the only time I ate this yummy root vegetable was at Thanksgiving when we would pour out flakes from a box and add water. The kids always got to do this dish because it was easy and we were good at reading the directions on the box.  After we made this mush we would drop giant sticks for margarine in…and lots of salt.  It was so yummy.  Hahah!! Now I feel sick when I think about it…. It was not until college that I learned about real potatoes when I I was invited to a friend’s home for the Thanksgiving holiday. Here is a healthier version of mashed potatoes. Enjoy!

2 lbs Yukon gold potatoes, chopped, peels on

¼  c muun chi CoCoFir

8 cloves garlic

¼  c cold pressed olive oil

Boil potatoes and garlic til soft – about 10-15 minutes.  Drain well to keep from getting mushy and blend keeping the garlic in.

Add CoCoFir, olive oil and salt.  Blend til smooth

Garnish with fresh herbs and serve warm. Make the potatoes the day before and refrigerate overnight if you want them to be more resistant starch that your gut microbes love! These potatoes are so much better than the ones from the box! High in vitamin C which promotes collagen production and a great source of potassium. Olive oil is great to help regulate cholesterol levels and supports bone and gut health . Happy gratitude!!!