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GARLIC YUKON MASHED POTATOES WITH SHIITAKE MUSHROOM SAUCE

Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.

Makes 2 Servings.

Ingredients
• 1 pound medium Yukon Gold potatoes
• 3 tablespoons olive oil
• 1 cup fresh basil
• 1 teaspoon rosemary
• dash cayenne pepper
• 1/4 cup plain soymilk
• 1 teaspoon salt
• white pepper, freshly ground, to taste


Mushroom Sauce:
• 1 tablespoon olive oil
• 1 teaspoon garlic, chopped
• 1/4 cup onion, diced into 1/4-incb pieces
• 1 1/2 cups shiitake mushrooms
• 1 teaspoon tarragon, chopped
• 1 teaspoon salt


Directions
FOR THE POTATOES:

1. Wash and halve the potatoes.

2. Place potatoes in a pot of cold water with olive oil, basil, rosemary, and cayenne. Bring to a simmer and cook for approximately 30 minutes, or until you can insert a knife easily into a potato.

3. Drain potatoes and pass them through a ricer.

4. Add soymilk, salt, and pepper, and mash with a potato masher.

FOR THE SAUCE:
1. In a saucepan, heat oil on low.

2. Cook garlic and onion until lightly brown. Add mushrooms and cook on low for 15 minutes.

3. Stir in tarragon and salt.

4. Pour sauce over potatoes.

5. Serve immediately.
 

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