Recipes > Garlic Mashed Potatoes

Garlic Mashed Potatoes

Details

No need for butter and cream in this recipe. Russet potatoes are mashed with roasted garlic "buttah" in this delicious oil-free version of the classic favorite.
  • Serves: 3 to 4
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 41,241
  • Success Rating: 66% (?)
    0% - I fed it to the dog
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Steps

Step 1: Cooking the Potatoes

Cooking the Potatoes
  • 2 lb russet potatoes, peeled and cubed

Method

To cook the potatoes, place them into a medium sauce pan, cover with salted water and simmer until tender. Strain and return to the pan. You can also simply steam the potatoes until tender.

Step 2: Finishing the Dish

Finishing the Dish
  • 1 cup Roasted Garlic & Onion Buttah
  • 1/4 cup unsweetened non–dairy milk of choice
  • sea salt, to taste (optional)

Method

To finish the dish, while the pan is still on the hot burner, add the Roasted Garlic & Onion Buttah and non-dairy milk.

Using a potato masher, mash until mixed thoroughly and smooth. Season to taste with the optional sea salt.

Serve as is with Wild Mushroom Gravy or pipe into potato shells for twice–baked potatoes.

7 Comments

  • Nan R
    Nan R
    •
    I would like to serve these potatoes at a dinner party. How far ahead can I make them and how do I reheat them?
  • Kirk B
    Kirk B
    •
    Hi there Nan - great question and a superb addition to any dinner party. In my experience, it's always been best to execute mashed potatoes as clse to service as possible - I'd say within an hour prior to guests arriving. You can keep your dish warm (and reheat) using a double-boiler method (fill bottom pot with water and simmer on the stove with top pot holding the completed mashed potatoes - you could use a lid as well). I hope this helps...Chef Kirk
  • Meenachi J
    Meenachi J
    •
    my mash potatoes simply turned out yummy.Thank you
  • Ken R Rouxbe Staff
    Ken R
    •
    Meenachi- Glad to hear! ~Ken
  • Christina J
    Christina J
    •
    I never peel my potatoes. I heard that the skin has a lot of nutrients. Is this true?
  • Char N Rouxbe Staff
    Char N
    •
    Hi Christina-thanks for writing. Yes-the skins are very nutrient-rich. Some people prefer a smoothly textured mashed potato-hence the peeling. If you prefer a more rustic mash—skin is fine. The only nutrients significantly lost when the skin is removed is fiber. All of the other vitamins and minerals stay in tact. I prefer potatoes with the skin. Take care, Char
  • Debra P
    Debra P
    •
    These were the best plant based mashed potatoes I have ever made.

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