Here’s the challenge. Creamy mashed potatoes without butter or cream. The solution, amplify the taste by simmering the potatoes in chicken stock and then add fresh herbs and roasted garlic. Trust me, you won’t miss the fat.
Creamy Mashed Potatoes
Servings
6 Servings
Ingredients
- 2 ½ pound Yukon gold potatoes quartered
- 1 quart chicken stock
- 6 sprig thyme
- 1 head garlic unpeeled
- 1 tablespoon freshly snipped chives
Instructions
- Preheat the oven to 400 degrees. You’ll roast the garlic while the potatoes boil.
- Rinse, but do not peel the potatoes, and place in a pot along with the chicken stock and thyme sprigs. Bring to a boil and then cook, over medium-low heat until the potatoes are very tender, about 20 to 25 minutes. When done, remove the potatoes to a large bowl, and reserve the broth, you can discard the thyme.
- To roast the garlic, place it on a piece of aluminum foil and roast at 400 degrees about 25 minutes. Squeeze the roasted garlic from the cloves and reserve. The potatoes and garlic should be done about the same time. Smash, the potatoes while still hot along with the roasted garlic and about a third of the cooking broth. You don’t want the potatoes soupy, just creamy so add the broth slowly as needed. Season to taste with salt and pepper and stir in the chopped chives.
- Source: The Kosher Carnivore
Thank you so much for responding!
This recipe uses Yukon gold potatoes which have very thin skins so you can leave them on.
When do you peel the potatoes?
This is the most tasty mashed potatoes (dairy or parve) I have ever tasted. This is an incredible recipe.
Mashed potatoes usually do well made ahead, but sometimes need a bit more liquid mixed in when reheated, so just keep that in mind.
Does this taste good if made a day in advance?
Hi Sally, sorry they didn’t turn out to your liking, possibly the garlic did not roast long enough to become mellow and very sweet. My tasters actually asked for more garlic, so I think it’s really a matter of taste. The nice thing about any recipe is you can tweak it to fit your palate and so your adjustment makes perfect sense as you changed it to fit your personal preference.
Hello, I made these potatoes and there was way too much garlic, even though I didn’t put in half of the garlic. They were not edible. Instead of all the garlic, I would add some Nucoa parve margarine to the potatoes.