Without butter, milk, or cream, mashed potatoes can still be creamy. You can use either chicken stock or broth, but stock has fewer components. These are delicious and quite nutritious.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds baking potatoes, scrubbed
- ½ cup low-sodium chicken stock, or more as needed
- 3 cloves garlic, smashed, or more to taste
- ½ teaspoon salt
- freshly ground black pepper to taste
- 1 teaspoon chopped fresh parsley, or to taste
Instructions
- Cut each potato into quarters. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let dry.
- Return potatoes to the same pot. Add chicken stock and garlic and mash potatoes with a potato masher. Add more stock if needed for desired consistency. Season with salt and pepper. Garnish with parsley.
- Including the potato’s peel adds fiber and makes a more rustic finished dish. Remove the peel if you prefer.
- If salted broth or stock is used, taste often so you don’t create an overly salty dish.
Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 319 mg |
| Sugars | 2 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
To my surprise, I really didn’t miss all that much the butter, milk, or sour cream. The Kitchen Basics® chicken stock and garlic brought a lot of flavor to these mashed potatoes. And I love that there’s 0 fat grams. We really don’t need to eat dairy free, but if you do (and even if you don’t), I’d recommend this recipe. I wouldn’t hesitate to make again, they’re good.