Smashed Potatoes with Garlic Cream Sauce [Vegan, Oil-Free]

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Potatoes have become my answer for everything these days. Need something to eat that can be taken on the go? Potatoes. A quick snack to have after dinner? Potatoes. What is the meaning of life? Potatoes- well maybe not quite, but I sure do seem to be making them a lot lately. I especially love the tiny ones and even better when they're purple! 

You can make smashed potatoes with any size or color of potatoes but I find the mini ones to be the best. I've used mini reds, mini yukon golds, and lately these purple fingerling potatoes they occasionally have at our local grocery store, and they've all been great to work with. Though I must admit these purple ones are my favorite. 

The boiling time will vary based on the size of the potatoes you find, but for mini potatoes I find 16 minutes to be just about perfect, though if your potatoes are bigger or smaller than mine you may want to check them continually by poking them with a fork. As soon as they're fork tender they're ready to be smashed, seasoned, and baked.

I've discovered through trial and error that if I bake the potatoes with the garlic sauce on them, the sauce turns into a firm crust and doesn't have that same buttery creamy effect I was going for, so I learned to plop the sauce right on top after they come out of the oven and that changed everything! 

These potatoes are so easy to make, and extremely healthy. Leaving the skins on the potatoes and choosing more colorful potatoes means we get the most out of the beneficial fiber and antioxidants. 

There has been a lot of misinformation being spread about potatoes. Some believe they are unhealthy, grouping them in with fries, but the only unhealthy thing about fries and baked potatoes are the toppings that we tend to put on them or the method in which they are cooked. It is the processed oil in fries that makes them unhealthy and the cholesterol and foreign animal proteins in sour cream and cheese that causes inflammation and disease in our body, not the potatoes themselves. Cooking potatoes without any oil might seem strange at first, but with the addition of the garlic sauce, you won't even notice that the oil isn't there. Plus, you get to eat more of them! There's no need to hold back with these healthy little nuggets of joy. 


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