In this healthy mashed potato recipe, we use “no-chicken” broth instead of milk, cream or butter to make full-flavored, vegan mashed potatoes. Regular reduced-sodium chicken broth can be used as a substitute.
8 servings, about 3/4 cup each
Active Time: 20 minutes |
Total Time: 40 minutes
3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt
1 cup “no-chicken” broth (see Tip), warmed
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
Black or white pepper to taste
Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Stir broth, oil, rosemary and pepper into the potatoes.
Per serving :
4 g Fat;
1 g Sat;
3 g Mono;
0 mg Cholesterol;
33 g Carbohydrates;
3 g Protein;
3 g Fiber;
285 mg Sodium;
527 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 fat
Tips & Notes
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
Tip: For this recipe, we like to use chicken-flavored vegetarian broth over regular vegetable broth for its hearty, rich flavor and pale yellow color. Look for “no-chicken” broth in the natural-foods section of well-stocked supermarkets.