Butterless Garlic Mashed Potatoes
As prepared by Gerry Mischuk of Salivation Corporation

• About 2 lbs. potatoes washed, peeled and cut into cubes.   Preferably Russet Potatoes.
• 2 tbs. of Herbery Garlic Grapeseed Oil or more to taste
• 2 heaping tbs. fat free yogurt
• 4 heaping tbs of finely chopped chives or green onions
• Salt and lots of pepper to taste

• Put potatoes in a large pot and cover with water.  Heavily salt the water and bring to a boil.  
  Reduce to a slow boil and cook 20 to 30 minutes or until potatoes are tender when pierced with a fork.
• Drain potatoes and put through a ricer or use a potato masher and mash right in the pot.  Add the Garlic Grapeseed Oil, yogurt, chives or green onions and salt and pepper to taste. 
• Stir vigorously with a wooden spoon until very smooth and lump free. 
• Taste and adjust seasoning. For a stronger garlic flavour, add a tsp of garlic grapeseed oil at a time and mix and sample.  If potatoes are too dry add more yogurt, serve hot.  Garnish with additional chopped chives, green onions or parsley.  Makes approx 4 servings. 
• If you want completely dairy-free mashed, substitute chicken broth for the yogurt.  The yogurt though will give a nice tang to the potatoes and make them very creamy in texture.