Light Garlic Mashed Potatoes (Vegan)
You'll be surprised at the creamy texture and flavor in these light mashed potatoes, because they're made without cream, butter, or milk! Garlic adds flavor to these easy light mashed spuds.
Ingredients
- 2 1/2 pounds red-skinned potatoes
- 4 to 6 cloves garlic
- 4 to 5 tablespoons extra-virgin olive oil
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- chicken stock, vegetable broth, or milk, optional
Instructions
- Scrub the potatoes, cut away any blemishes or eyes, and cut them into 2-inch chunks. Put the potatoes in a large saucepan and cover with water. Peel the garlic cloves and cut them in half. Add to the potatoes. Place the pan over high heat and bring the potatoes and garlic to a boil. Cover and reduce the heat to medium-low. Boil for about 20 minutes, or until the potatoes are fork tender. Drain the potatoes.
- Transfer the hot drained potatoes to a large bowl.
- Mash the potatoes and garlic with the olive oil. Add salt and pepper, as desired.
- If desired, thin with a little milk or milk alternative, chicken broth, or vegetable broth. Serve hot.
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