MILK FREE MASHED POTATOES RECIPES

Name: Garlic Mashed Red Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 8 medium red potatoes, quartered; 3 garlic cloves, peeled; 2 tablespoons butter; 1/2 cup fat-free milk, warmed; 1/2 teaspoon salt; 1/4 cup grated Parmesan cheese

GARLIC MASHED RED POTATOES RECIPE: HOW TO MAKE IT

Garlic Mashed Red Potatoes Recipe: How to Make It image

These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is one of our favorite red potato recipes. —Valerie Mitchell, Olathe, Kansas

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 6

Ingredients

8 medium red potatoes, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Steps:

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Nutrition Facts : Calories 190 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 36g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 starch

OUR FAVORITE HOMEMADE MASHED POTATOES - EASY RECIP…

Our Favorite Homemade Mashed Potatoes - Easy Recip… image

Our favorite way to make mashed potatoes. Think of this as an everyday recipe – one that you can adapt based on what you have in the fridge. We call for 1 cup of liquid to be added to the potatoes. At home, we usually use equal parts milk to chicken stock. You could use all milk or all stock (chicken or vegetable). Or, replace some milk with heavy cream or sour cream for extra decadent potatoes. A tablespoon or two of cream cheese wouldn’t hurt, either. The trick to great mashed potatoes is seasoning up front. Adding a hearty amount of salt to the water seasons the potatoes while they cook – we use at least 1 tablespoon. This is similar to salting pasta water.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Makes approximately 6 servings

Number Of Ingredients 6

Ingredients

2 pounds yellow, red, or white potatoes
Salt
1 cup milk, stock or a combination, see our homemade chicken stock recipe or our vegetable stock recipe
3 tablespoons butter or use olive oil
1/4 teaspoon fresh ground black pepper
Splash of cream or a dollop of sour cream, optional

Steps:

Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
Pour in the warm butter mixture then mash the potatoes until creamy. (Don’t worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.

Nutrition Facts : Calories 182, ProteinContent 4 g, CarbohydrateContent 28 g, FiberContent 3 g, SugarContent 2 g, FatContent 7 g, SaturatedFatContent 4 g, CholesterolContent 18 mg

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