Healthy Mashed Potatoes With Roasted Tomato and Onion

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Mashed Potatoes:

6 large potatoes

5 cups vegetable broth

3 tablespoons warm milk (2%)

1/4 cup extra virgin olive oil

2 garlic cloves, crushed

Sea salt and black pepper

Place the potatoes, garlic and broth in a large pot. Season generously with sea salt and black pepper. Cover on medium high heat. Bring to a boil. Reduce heat to a simmer until potatoes are cooked, about 10 to 15 minutes. Drain and return to the pot.

Blend the potatoes, milk, and oil continuing until potatoes are nice and fluffy. Drizzle in extra olive oil if it appears too dry. Mashed potatoes should be fluffy not runny or gooey. Season with sea salt and black pepper. Arrange roasted veggies over the top. Garnish with fresh herbs. Serve warm.

Roasted Veggies:

2 cups cherry tomatoes

1 large white onion, sliced

3 garlic cloves, crushed

Sea salt and black pepper

Pre heat oven to 500 F.

On a large baking sheet, toss vegetables in a generous amount of extra virgin olive oil and garlic. Season with sea salt and black pepper. Roast for about 5 to 10 minutes (don't over cook!), turning occasionally. 

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