Garlic Mashed Potatoes

This  recipe was  served at the 2006 Kansas Soybean Expo.

• 2 heads of garlic
• 3 tablespoons olive oil
• 10 medium potatoes
• 1 pound soft silken tofu
• 1 (8 oz) carton sour cream
• ¼ cup grated Parmesan Cheese
• 1 teaspoon black pepper
• 2 teaspoons salt
• ¼ cup chopped fresh basil

Place garlic in a small baking dish. Drizzle olive oil over garlic and bake for one hour at 350 degrees.  Cool; then separate the cloves; discarding skins and reserving oil. 

Clean and peel potatoes and cut them into cubes.  Place the cubed potatoes in a large pot with water to cover; boil over high heat uncovered for 30 minutes or until tender.  Drain and transfer potatoes to a large bowl and beat with a mixer on low speed. While hot, mix in tofu, sour cream, Parmesan cheese, pepper, salt and reserved garlic with oil.  Add milk as necessary to fluff the potatoes; stir in basil and serve immediately.  Makes 8 servings