Healthy Garlic Mashed Potatoes
Healthy Garlic Mashed Potatoes is a gluten free, lacto ovo vegetarian, and fodmap friendly side dish. One portion of this dish contains roughly 5g of protein, 6g of fat, and a total of 149 calories. This recipe serves 12 and costs 44 cents per serving. This recipe is liked by 219 foodies and cooks. Head to the store and pick up salt, salt and pepper, half and half, and a few other things to make it today. It will be a hit at your Thanksgiving event. It is brought to you by The Vintage Mixer. From preparation to the plate, this recipe takes roughly 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Similar recipes are healthy roasted garlic mashed potatoes, Bennigan’s Garlic Mashed Potatoes – it is easy to make garlic mashed potatoes, and Healthy Mashed Potatoes.
Servings: 12
Ingredients:
4 tablespoons butter
1/2 cup chicken broth
1 cup half and half or whole milk
zest from 1/2 lemon
2 tablespoons parsley, roughly chopped
4 lbs potatoes, peeled and cubed
1 teaspoon salt
salt and pepper to taste
2 teaspoons *Laziz Toum or 6 cloves of garlic minced
Equipment:
sauce pan
frying pan
potato masher
colander
potato ricer
Cooking instruction summary:
Peel and cube potatoes, making sure all are relatively the same size. Place in a large pan, add a dash of salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork (about 20-25 minutes).Meanwhile, heat the butter, half-and-half, toum or garlic, broth, lemon zest, and 1 tsp salt in a medium saucepan over medium heat until simmering. Remove from heat and set aside.Drain the potatoes in a colander, then place them back into the large saucepan over low heat and mash with a potato masher/ricer. Once potatoes are mashed add half of the the garlic-cream mixture; stir to combine. At this point you can either add the second half of the cream mixture or serve it along side the potatoes for guests to add. Season the potatoes with salt and pepper to taste. Let the potatoes stand for 5 minutes so that mixture thickens, then serve.
Step by step:
1. Peel and cube potatoes, making sure all are relatively the same size.
2. Place in a large pan, add a dash of salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork (about 20-25 minutes).Meanwhile, heat the butter, half-and-half, toum or garlic, broth, lemon zest, and 1 tsp salt in a medium saucepan over medium heat until simmering.
3. Remove from heat and set aside.
4. Drain the potatoes in a colander, then place them back into the large saucepan over low heat and mash with a potato masher/ricer. Once potatoes are mashed add half of the the garlic-cream mixture; stir to combine. At this point you can either add the second half of the cream mixture or serve it along side the potatoes for guests to add. Season the potatoes with salt and pepper to taste.
5. Let the potatoes stand for 5 minutes so that mixture thickens, then serve.
Nutrition Information:
covered percent of daily need
