Garlic Mashed Potatoes
Servings 6
Ingredients
- 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
Instructions
- 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.)