No need for butter and cream in this recipe. Russet potatoes are mashed with roasted garlic "buttah" in this delicious oil-free version of the classic favorite.
Steps
1
Cooking the Potatoes
Ingredients
2 lb russet potatoes, peeled and cubed
To cook the potatoes, place them into a medium sauce pan, cover with salted water and simmer until tender. Strain and return to the pan. You can also simply steam the potatoes until tender.
2
Finishing the Dish
Ingredients
1 cup Roasted Garlic & Onion Buttah
1/4 cup unsweetened non–dairy milk of choice
sea salt, to taste (optional)
To finish the dish, while the pan is still on the hot burner, add the Roasted Garlic & Onion Buttah and non-dairy milk.
Using a potato masher, mash until mixed thoroughly and smooth. Season to taste with the optional sea salt.
Serve as is with Wild Mushroom Gravy or pipe into potato shells for twice–baked potatoes.
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Hi there Nan - great question and a superb addition to any dinner party. In my experience, it's always been best to execute mashed potatoes as clse to service as possible - I'd say within an hour prior to guests arriving. You can keep your dish warm (and reheat) using a double-boiler method (fill bottom pot with water and simmer on the stove with top pot holding the completed mashed potatoes - you could use a lid as well). I hope this helps...Chef Kirk
Hi Christina-thanks for writing. Yes-the skins are very nutrient-rich. Some people prefer a smoothly textured mashed potato-hence the peeling. If you prefer a more rustic mash—skin is fine. The only nutrients significantly lost when the skin is removed is fiber. All of the other vitamins and minerals stay in tact. I prefer potatoes with the skin. Take care, Char
Kirk B •Hi there Nan - great question and a superb addition to any dinner party. In my experience, it's always been best to execute mashed potatoes as clse to service as possible - I'd say within an hour prior to guests arriving. You can keep your dish warm (and reheat) using a double-boiler method (fill bottom pot with water and simmer on the stove with top pot holding the completed mashed potatoes - you could use a lid as well). I hope this helps...Chef Kirk
Christina J •I never peel my potatoes. I heard that the skin has a lot of nutrients. Is this true?
Char N • Rouxbe Staff •Hi Christina-thanks for writing. Yes-the skins are very nutrient-rich. Some people prefer a smoothly textured mashed potato-hence the peeling. If you prefer a more rustic mash—skin is fine. The only nutrients significantly lost when the skin is removed is fiber. All of the other vitamins and minerals stay in tact. I prefer potatoes with the skin. Take care, Char
Carol S •These potatoes are delicious!! We also prefer to leave the skins on them. I am making them and the mushroom gravy for a dinner party Thursday evening.