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. Source: EatingWell Magazine, November/December 2013

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

171 calories; 3.7 g total fat; 0.5 g saturated fat; 293 mg sodium. 527 mg potassium; 32.3 g carbohydrates; 2.9 g fiber; 1 g sugar; 2.8 g protein; 13 IU vitamin a iu; 12 mg vitamin c; 15 mcg folate; 16 mg calcium; 1 mg iron; 33 mg magnesium;