2 bananas, sliced
3 cloves garlic
1/3 cup olive oil
salt and pepper to taste
3 red and 2 Russett potatoes, cubed (peeling optional)
2 tablespoons Earth Balance (optional)
In a medium sauce pan, cook the sliced bananas, garlic, salt, pepper and olive oil on a low heat for approx. 15 minutes.
In a large pot boil water with a pinch of salt. When water is boiling rapidly, add cubes of potatoes, reduce heat and cook until soft. Approx. 10-12 minutes. Drain water.
Once the bananas have cooked for about 15 minutes (longer if you choose not to use oil), add to mashed potatoes and mash until fluffy.
I just heated up the leftovers with a sliced Tofurky Beer Brat. So good!