Garlic Mashed Potatoes
These 3-ingredient super easy garlic mashed potatoes are surprisingly creamy, delicious, and guilt-free. These potatoes are vegan, oil-free, gluten-free, and low-fat.
Servings: 4
Calories: 150kcal
Equipment
Ingredients
- 1.6 pounds Yukon gold potatoes, chopped
- 3 cloves garlic, smashed but kept whole
- ⅓ cup soy milk, unsweetened plain
- Salt and pepper to taste
- Top with fresh chopped parsley or chives (optional)
Instructions
- Chop Yukon gold (or red) potatoes (with skin on), and add to a pot.
- Add smashed garlic cloves to the pot.
- Add enough water to cover the chopped potatoes and garlic by an inch or two.
- Boil the potatoes and garlic over medium-high heat, uncovered, for 15 to 20 minutes or until potatoes are fork-tender.
- Drain potatoes and garlic and return them to the pot.
- Add ⅓ cup of unsweetened, plain soy milk to the drained potato garlic mixture. Use a hand mixer to whip potatoes until creamy. If the potatoes are too stiff, add another few tablespoons of soy milk until desired consistency.
- Salt and pepper to taste and top with fresh herbs if using.
Notes
Store leftovers in a covered container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 797mg | Fiber: 4g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 36mg | Calcium: 51mg | Iron: 2mg
