2 lbs potatoes cubed and peeled
1/4 c almond or soy milk unsweet
15 oz corn
2 tb parsley
1/2 tb evoo
1/2 c chopped onions
1/4 c chopped green onions green part only
1/4 c corn flour or corn meal
2 tsp evoo
1/2 tsp garlic pwdr
Boil potatoes 20 minutes, drain. Pour in milk and mash until smooth. Put corn in a food processor and process for 10 seconds to break up. Mix potatoes, corn and parsley salt and pepper.
Heat oven to 350 degrees. Heat olive oil or medium heat, and cook onions until soft and translucent. Add green onions and garlic, and cook one minute stirring so as not to burn. Stir into the potatoe, garlic, olive oil, and garlic until well blended. Sprinke over top of casserole and bake for 30 minutes.
| Pounds lost: 1.6