Mashed Potatoes

By robertwalker    ,   

November 17, 2016

Yukon Gold potatoes are the secret to making heart-healthy mashed potatoes, since they taste deliciously buttery all on their own. Look for these fist-sized potatoes in the produce aisle; they have a thin, yellow-brown skin and yellow flesh. Feel free to mix and match the herbs in this recipe, using all one type or creating a favorite combination. An easy-to-make, oil-free Roasted Garlic puree makes a crowd-pleasing addition, especially when the finished potatoes are topped with vegan Mushroom Gravy.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6 servings


2 POUNDS Yukon Gold potatoes cut into 2-inch chunks

1 TABLESPOON salt for boiling potatoes, - optional

1 CUP nonfat milk or unsweetened soy milk

1/4 TEASPOON fine sea salt

1/8 TEASPOON freshly ground pepper

1/8 TEASPOON freshly ground nutmeg

2 TABLESPOONS Roasted Garlic Puree - optional

1 TABLESPOON fresh thyme, basil, or sage, or a combination - optional


1Put potatoes in a large saucepan.

2Cover with cold water and add 1 tablespoon salt, if desired.

3Bring to boil over high heat.

4Reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, about 20 minutes.

5Drain potatoes, discarding water. Return potatoes to the saucepan.

6In a small saucepan over medium heat, warm the milk.

7Whisk in 1/4 teaspoon salt, pepper, nutmeg, along with roasted garlic puree and/or herbs, if using.

8Using a potato masher or hand-held electric mixer, add the warm milk, a little at a time, to the warm potatoes and mash until milk is absorbed and desired texture is reached.

9Taste for seasoning and add additional roasted garlic, herbs, salt, pepper, and/or nutmeg, if needed.

10Serve warm.


Nutrition Facts

Serving Size2/3 cup
Sodium124 mg
Protein5 g
Cholesterol1 mg
Sugar3 g
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Total Carbohydrates33 g
Dietary Fiber2 g

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