(Updated from post previously published on November 18, 2012)
Healthy mashed potatoes here! This is my go-to mashed potatoes recipe that I make for Thanksgiving every year. You won’t believe how flavorful this dish is, considering that it’s vegan, gluten free, dairy free, fat free, and low sodium. Heavenly!
Did you know that russet potatoes are practically fat free? Mashed potatoes are often so fattening because of the ton of butter and milk added to them. Okay, okay, I know all about carbs, but it’s Thanksgiving!
And if you must eat mashed potatoes, why not make them as healthy as possible, without sacrificing taste?
I’ve tried this recipe using chicken and vegetable stock. I always end up adding some sea salt, but it doesn’t need much. If you’d like to keep this dish vegan, stick with vegetable stock. Here’s a great tip: save some of the stock you drain in the refrigerator, and add to the potatoes for reheating.
You can try adding some other herbs to this as well. I have a lovely pot full of fragrant chives, which is why they are featured in this dish. But you could also try fresh parsley or maybe thyme? Please let me know if you do and how it turns out! The chives keep well, even through re-heating.
- 6 russet potatoes, peeled and cubed
- Unsalted chicken or vegetable stock
- 1-2 tablespoons chopped fresh chives
- 1/2 teaspoon black pepper, or to taste
- 1/4 tsp sea salt (optional)
- In a large pot, pour stock over peeled, cubed potatoes until just covered. Bring to a boil over high heat.
- Once boiling, reduce heat to medium low, cover and simmer 12-15 minutes or until potatoes are tender. Try testing with a fork for softness. The potato cube should break apart easily.
- Drain, but reserve the broth.
- With a hand masher or electric mixer, mash potatoes with 1/4 to 1/2 cup reserved broth, adding a little at a time. Be careful not to overdo it, or the potatoes could be too moist. Stop adding broth at desired consistency.
- Stir in chives, salt, and pepper.