My brother only eats 4 things.
He’s the one on the far left.
Macaroni n’ Cheese
S’mores Pop Tarts
Mashed Potatoes n’ Gravy.
This is no joke. Last year I made him a mashed potato panini with our thanksgiving leftovers…He still talks about it to this day.
Despite being probably one of the pickiest on the planet, I love him for his weirdness. I remember at one point he would refuse to eat anything besides mashed potatoes…And I dunno about you, but mashed potatoes at every family meal got old real fast. Not to him though. Every bite was like Christmas morning.
That’s what I am assuming anyway…It had to be! Why else would you eat it for every meal?!
I also have another brother who won’t eat his food if you touched it, or if other food was touching it. And then there is me who won’t eat meat or cheese, and prefers an abundance of spinach and hummus. Don’t forget about my hubby who prefers to eat food that is still mooing, if you catch my drift.
Oh, and our daughter who refuses to eat real foods, would much rather live off of ba-ba’s…
I bet you can guess how much my mom LoVeS to cook dinner for the whole family!
But sometimes there are ways around picky eaters. Ways that us mom’s, family chefs, etc. will never reveal…
Until now that is..
Roasted Garlic Mashed Potatoes and Gravy
*I saw a similar recipe for this in my skinny bitch cookbook, but I didn’t have the cookbook with me when I made them. So I winged it! And the result turned out better than I expected.*
Ingredients:(for the potatoes)
2 med/large parsnips
1 medium potato
Almond milk (or other milk of choice)
2 TB. Earth Balance vegan butter
1 head garlic
1. First roast your garlic. Don’t know how to do that, well let me share with you how!
How to Roast Garlic
First take a whole head of garlic.
Cut off the top of the garlic.
Peel off some of the extra skin around the head of the garlic. You don’t have to peel it all off, because your want some of it on to leave the cloves together.
Take a sheet of foil and place the garlic head on it. Drizzle with a little olive oil, and sprinkle with salt and pepper.
Fold the garlic in the foil and cook in a preheated oven of 400 degrees for 40 minutes.
When it’s done it will look golden brown and smell like heaven!
I can’t say the same about your breath if you eat it…buuuutt…
2. While the garlic is roasting wash, peel, cut, and dice the rutabegas, parsnips, and potato.
These are rutabagas:
They kind of look like white beets. (Before these mashed potatoes, I didn’t know what a rutabaga was…I had to google it. Sad.)
These are parsnips.
Luckily I knew what these were. Only because I’ve made these fries. To.Die.For.
3. Add diced veggies in a pot of water and boil for about 45 minutes. Maybe longer (maybe shorter). I used a BIG (too big) pot of water, so it took longer to boil. So adjust the time to when the veggies are soft and cooked.
4. When they are cooked, drain them and put them back in the pot. Add the butter, a little bit of milk, and the whole head of garlic. The garlic will just fall out of the head simply by squeezing the bottoms and using a fork to aid them out.
5. Using a potato masher or beaters, mash the veggies together until smooth and creamy. Adding more milk will make them smoother. Sprinkle with salt and pepper. (I also like to add a little paprika and nutritional yeast.) You can mash them as creamy as you would like, or as chunky as you would like.
I prefer a chunky monkey!
But what about that gravy?
3 TB + 1 tsp. whole wheat flour
2 1/2 TB. Vegan butter
1. In a saucepan, melt butter on medium/low heat. Sprinkle in flour and whisk until thick. Pour in veggie broth little by little, whisking until desired thickness is reached. I used a box of veggie stock and just kept adding more and more until I was satisfied. I used about 1/3 of a 32. oz box.
2. Pour over mashed potatoes or drink straight from pot….once cooled that is.
My brother ate it.
Baby Boo ate it.
My other brother ate it, just as long as it wasn’t touching his green beans.
My hubby ate it.
Oh, and I inhaled it…
Know one even knew that there were parsnips…rutabagas….really anything nutritious in them.
Story of my life with most food that I make for others…
Oh well! What they don’t know, really isn’t hurting them.