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.