Mashed Potatoes Without Milk
User Reviews
0
0 reviews
Unrated
Mashed Potatoes Without Milk
Report
Savor these creamy mashed potatoes without milk. They are buttery, creamy, and so flavorful. Perfect for dietary preferences or just for a change. These mashed potatoes are great for Thanksgiving dinner, holidays, family dinners, and meal prep.
Share:
Ingredients
- 4 large russet potatoes washed and dried
- 1 tsp sea salt
- ½ tsp black pepper
- 5 garlic cloves roasted
- 3 tbsp butter
- fresh thyme optional garnish
Instructions
- First, wash and pat dry the potatoes. Peel them if desired for creamier potatoes. Slice the potatoes into 1 inch cubes.
- Place the cubed potatoes in a large saucepan. Cover fully with water.
- Bring to a boil. Boil for 20 to 25 minutes, or until the potatoes are fork tender. If needed, add slightly more water. Meanwhile, roast the garlic in tin foil in the oven at 400 degrees Fahrenheit for 25 minutes.
- Next, drain the potatoes in a strainer. Transfer the potato chunks back to the hot saucepan. Add in the sea salt, pepper, roasted garlic, and butter. Use a potato masher or fork to mash.
- For extra smooth potatoes, add the mixture to a blender or a food processor.
- Finally, serve these mashed potatoes without milk! Top with fresh thyme if desired.
Notes
- Nutrition Facts
- Nutrition Facts Mashed Potatoes Without Milk Amount Per Serving Calories 167 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 4g25%Trans Fat 0.2gPolyunsaturated Fat 0.3gMonounsaturated Fat 1gCholesterol 15mg5%Sodium 440mg19%Potassium 606mg17%Carbohydrates 27g9%Fiber 2g8%Sugar 1g1%Protein 3g6% Vitamin A 177IU4%Vitamin C 9mg11%Calcium 26mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 167
- Calories from Fat 54
- % Daily Value*
- Fat 6g
- 9%
- Saturated Fat 4g
- 25%
- Trans Fat 0.2g
- Polyunsaturated Fat 0.3g
- Monounsaturated Fat 1g
- Cholesterol 15mg
- 5%
- Sodium 440mg
- 19%
- Potassium 606mg
- 17%
- Carbohydrates 27g
- 9%
- Fiber 2g
- 8%
- Sugar 1g
- 1%
- Protein 3g
- 6%
- Vitamin A 177IU
- 4%
- Vitamin C 9mg
- 11%
- Calcium 26mg
- 3%
- Iron 1mg
- 6%
- We highly recommend using Russet potatoes or Yukon gold potatoes. They are the best for making mashed potatoes.
- For the creamiest potatoes, peel them. Feel free to leave some skin on for added texture.
- Add in a dollop of sour cream to make the potatoes extra creamy.
- Boil until the potatoes are very tender when pierced with a fork.
- You may need to add more water to your saucepan as the potatoes cook.
- Use a potato masher to mash the potatoes.
- For very smooth potatoes, blend them after mashing.
- Store leftovers in the fridge for up to 4 days.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
