This mash owes its luxurious texture to the natural creaminess of Yukon gold potatoes and a touch of olive oil. At first glance 4 cloves of garlic may seem like a lot, but the garlic mellows as it steams with the potatoes so when they are mashed together you get just the right garlic infusion.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings, serving size: 3/4 cup |
Ingredients
- 1 1/4 pounds Yukon gold potatoes, unpeeled and cut into 1-inch pieces
- 4 large cloves garlic, peeled and quartered
- 1/2 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave.
- Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper, and broth and mash until smooth.
- Excellent source of: Vitamin B6, Vitamin C, Potassium
- Good source of: Fiber, Niacin, Folate, Magnesium, Manganese, Phosphorus
Nutrition Facts
| Calories | 170 |
| Total Fat | 4 grams |
| Saturated Fat | 0.5 grams |
| Sodium | 310 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 3 grams |
| Protein | 4 grams |
Reviews
Excellent recipe and low calorie without cream or butter. Delicious!
If I had never used Ellie’s recipes before I never would have tried this as I was concerned about how the garlic would come out. As usual, a magnificent recipe!
I made this for Thanksgiving 2020, and it is AMAZING! Mashed potatoes is easy but an art, and everyone has their personal preference. I’ve tried Alton Brown’s, Bobby Flay’s, and even Wegman’s, and none of them did it for me. I realized, for me, I prefer it without the dairy (heavy cream, sour cream, milk, etc.), steaming instead of boiling the potatoes, and using olive oil/garlic/broth for flavor. Thank you, Ellie, so much for this recipe!
This is a great recipe! I’ve been looking for a non-dairy version of mashed potatoes! This recipe is delicious and my whole family likes it!
Creamie good. Loved cutting the added fat without losing flavor
I was a little skeptical about trying these mashed potatoes, but they turned out to be absolutely delicious! I will be making my potatoes like this from now on, so yummy! I did use another users suggestion and went with a little butter instead of oil and sauteed the garlic in it, MmMm. Thank you for this recipe!!
Made this tonight and it was absolutely wonderful! The potatoes were so light and fluffy. This will be the way I make mashed potatoes from now on. Thank you for the recipe.
So. Ridiculously. Good. I had one Russett Potato and no milk in the fridge, but I was in the mood for mashed potatoes, to go with some leftover steak. I tweaked the recipe (as I normally do and boiled the potato with the garlic right in the water with a little sea salt. I used a small pat of butter instead of olive oil, and added chicken broth to taste. Best mashed potatoes I’ve ever made, and it yielded 2 servings. Who knew that chicken broth tastes better in potatoes than milk? I’m sold.
Really delicious and very light. It was a treat to eat something so indulgent and not feel guilty or be in a food coma afterward.
Outstanding taste and 4 cloves of garlic is just right! I’ve lost 27 pounds while getting back to exercise and watching my eating. I can now add these enjoyably delicious mashed potatoes to my food group. A healthy recipe and good portion size without the high calories! Excellent!!!!