TJ's No-faux Mashed Potatoes
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TJ's No-faux Mashed Potatoes
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Real potatoes are the delicious, comforting star in this easy no-faux mashed potatoes recipe.
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Ingredients
- 5 pounds Yukon gold potatoes
- 1 teaspoon mineral salt
- 1 cup plain unsweetened almond or cashew milk (or more if the mashed potatoes seem dry)
- ¼ cup (4 tablespoons) unsalted butter for a THM E OR ½ cup (1 stick) butter for a THM XO
- 5 cloves garlic, minced OR 5 teaspoons jarred minced garlic
- 4 ounces (½ package) ⅓ fat cream cheese, softened
- 1 to 2 tablespoons dried herbs of choice OR 4 to 6 tablespoons fresh herbs of choice, chopped (optional) (ideas: parsley, basil, thyme, oregano, dill, rosemary; I usually go with a tablespoon of parsley and ½ teaspoon dried dill)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- mineral salt and ground black pepper
Instructions
- Peel the potatoes (they don't have to be perfect). Cut them into 1-inch chunks. Rinse thoroughly with cold water (to remove some of the starch) then place them in a large pot with cold water and the 1 teaspoon mineral salt.
- Put the pot on the stove and bring to a boil over high heat. Turn the heat down a notch or a few to prevent boiling over. Allow to boil until the potato chunks are tender enough to stab or cut easily with a fork, about 10 to 15 minutes (give or take).
- Meanwhile, in a small saucepan or a microwave safe dish, heat the milk, butter, and garlic together until the butter has just melted (do not simmer or boil). Set aside.
- Thoroughly drain the potatoes and gently rinse them with very hot tap water (to remove some of the starch). Return to the pot.
- Using a potato masher or a potato ricer, mash the potatoes. It's okay if some chunks remain if you don't mind them. Alternatively, you can achieve super smooth mashed potatoes by running them in a stand mixer with the whisk attachment.
- Thoroughly stir in the warm milk and butter mixture, cream cheese, herbs, onion powder, garlic powder, and as much additional salt and pepper that you want (to taste).
- Serve in ½ cup servings. A 4-ounce scoop can help with portioning.
Notes
- Nutrition reflects this dish as a THM E containing the maximum amount of fat for an E meal (1 teaspoon or 5 grams). One serving is about ½ cup (which contains about one smallish Yukon gold potato).
- ½ cup (which contains about one smallish Yukon gold potato).
Nutrition Information
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Serving
1serving
Calories
157kcal
(8%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
5g
(8%)
Fiber
3g
(12%)
Net Carbohydrates
23g
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 157kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Fiber | 3g | 12% |
| Net Carbohydrates | 23g |
* Percent Daily Values are based on a 2,000 calorie diet.
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