Gluten-Free, Dairy-Free Mashed Potatoes
MAKES 6 SERVINGS
If you can’t have dairy in your mashed potatoes, this recipe is the way to go. Olive oil and herbs make this dish light, fresh and satisfying.
2 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
½ teaspoon salt
⅓ cup extra-virgin olive oil
¼ teaspoon black pepper
¼ cup chopped fresh herbs, such as flat-leaf parsley, chives or sage
1. Place potatoes and salt in a large saucepan. Cover with cold water. Bring to a boil and then simmer until potatoes are easily pieced by a knife, about 25 minutes.
2. Drain potatoes, reserving 1 cup cooking liquid in a separate container.
3. Mash drained potatoes with a potato masher or process them with a ricer or a food mill.
4. Slowly pour olive oil into mashed potatoes, stirring well with a wooden spoon to combine. Stir in some reserved cooking liquid until desired consistency is reached.
5. Add black pepper and herbs, stirring to combine.
6. Taste and adjust seasoning as needed. Serve warm.
Each serving contains 208 calories, 12g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 195 mg sodium, 24g carbohydrate, 4g fiber, 2g sugars, 2g protein, 9Est GL.
Mashed Potato Flavor Boosters
Jazz up your potato mash by mixing in any of these items.
-1 sautéed sliced leek
-1 cup caramelized sliced shallots
-½ cup chopped cooked bacon
-1 tablespoon prepared horseradish
-2 teaspoons grainy Dijon mustard
-1 teaspoon lemon zest
-1 teaspoon smoked paprika
-1 teaspoon toasted fennel seeds
-1 gluten-free chipotle chili pepper in adobo sauce, minced
-½ cup grated Parmesan cheese, Gruyere cheese or grated cheese of choice
-⅓ cup chopped Kalamata olives or black olives
-⅓ cup chopped oil-packed sun-dried tomatoes
-¼ cup prepared pesto
-2 tablespoons harissa paste