INGREDIENTS
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2 1/2 pounds Yukon Gold potatoes, unpeeled,
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cut into 1-inch chunks
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1 tablespoon olive oil
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4 medium garlic cloves, minced
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1/2 cup soft tofu
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2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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1/8 teaspoon salt, or to taste
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1/8 teaspoon black pepper, or to taste