(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!
Right after mashing, adding the chives.
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.
Flavorful Dairy-Free, Fat-Free Mashed Potatoes
- 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.
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I made these crispy potato wedges to go with my Irish Bangers as an appetizer for St. Patrick’s Day. I used Chef Paul Prudhomme’s Magic Salt Free Seasoning All Purpose Blend. I also recommend Mrs. Dash Salt Free Seasonings. I did add a little sea salt to bring out the flavor, but at least I can add the amount I want. I also used yellow fingerling potatoes because that’s what I had, but gold or russet potatoes will work well.
Be very careful when pulling out your potatoes from that dark, cool space in your kitchen. I had a near death experience when I lifted my bag of fingerling potatoes and a ugly brown spider was hanging from it. I almost had a heart attack along with my panic attack. Spiders are the scariest creatures on earth as far as I’m concerned. Eric knows me so well that as soon as he hears the involuntary scary spider sound coming out of my mouth (something between a scream and a yelp), it triggers his spider alert senses and he comes quickly with a fly swatter to save the day. Sigh…he is my hero.
2 lbs of potatoes, washed
2 tablespoons vegetable oil
1/2 teaspoon sea salt
2 teaspoons salt-free all-purpose seasoning
1. Preheat oven to 350 degrees Fahrenheit. Slice potatoes into skinny wedges, like fry cuts.
2. In a large dish, add wedges and vegetable oil, then toss until wedges are completely covered in it. Sprinkle on some sea salt, then transfer wedges to a nonstick baking pan.
3. Bake wedges for 40 minutes, stirring occasionally to brown all sides. Once wedges look browned and are crispy on the outside, remove them from the oven and sprinkle with all-purpose seasoning. You can place them in a paper towel lined tray or basket to absorb the excess oil and to serve less greasy wedges.