Garlic Mashed Potatoes

Garlic Mashed Potatoes


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: 15,914
  • Success Rating: 0% (?)
    0% - I fed it to the dog


Step 1: Cooking the Potatoes

• 2 lb russet potatoes, peeled and cubed


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

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


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.


  • 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 Rouxbe Staff
    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

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