A healthier version of a classic recipe – potato skins add fiber to these garlic mashed potatoes and rice milk and olive oil replace the dairy.
Garlic Mashed Potatoes
- 8 medium Yukon Gold Potatoes
- 2 cups low sodium vegetable broth
- 2 cups water
- ½ cup rice milk – or more if needed
- ½ Tbsp olive oil
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp Himalayan cooking salt
- ¼ tsp ground black pepper
Scrub potatoes and chop into 2-inch chunks. (No need to peel.)
Add potatoes, 2 cups of vegetable broth and 2 cups of water to a large saucepan, cover and bring to boil.
Reduce heat to medium-low and simmer partially covered for approximately 20 minutes or until potatoes are tender when pricked with a fork.
Drain potatoes, leaving a small amount of the cooking liquid behind. (Enough to wet the bottom of the saucepan.)
Add ½ cup rice milk, ½ tbsp. olive oil, 1 tsp. dried parsley, ½ tsp. garlic powder, ½ tsp. salt and ¼ tsp. pepper to the potatoes and mash with a potato masher. (Avoid over-mashing or the potatoes will become gummy.)
Garlic Mashed Potatoes Review
Mashed potatoes get a bad rap. But they don’t have to be loaded with milk and butter to taste delicious. And, when you leave the skins on, you keep the fiber and important nutrients.
If you make this side dish, I encourage you to share your insights in the comments below so I can continue to fine-tune the instructions. I also appreciate your questions. Thanks!
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Developing a recipe, taking photos, editing photos, writing and editing posts takes many hours. In order to share new recipes with you more often, I have added a new section to my blog. The Test Kitchen features recipes I am still tweaking or simply have not had time to photograph or write about in detail. As such, if you try any of these recipes, I would especially appreciate hearing your comments, questions or suggestions as I continue to fine-tune the content.