Mashed potatoes is a side dish served in the US which is made by boiling potatoes and mashing them and cooking them with milk or cream and butter to give a creamy texture.This recipe is a much lighter version without the use of dairy.This can be served as a side to meat dishes or can be an ingredient of other dishes like shepherd’s pie, pierogies, dumplings, croquettes, gnocchi etc.For more sinful creamier version check out this recipe
|Preparation time||30 minutes|
|Serving Size||1/4 recipe|
|Calories Per Serving||Approximately 134 per serving|
2 large russet potatoes
salt as per taste
2 vegetable bouillon cubes(you can use chicken or beef bouillon or broth as well)
6 garlic cloves chopped
1/2 teaspoon black pepper powder
1/4 teaspoon red chili powder/cayenne powder
1 tablespoon olive oil
1-2 tablespoon parmesan cheese(optional)
1.Boil the potatoes in a pressure cooker for 3 whistles, if you do not have a pressure cooker peel them and place them in boiling water and cook for half an hour until soft.
2.Heat the oil in a pan and saute the garlic for 1 minute.
3.Add the broth or bouillon cubes and 3 cups water and bring to a boil.
4.Peel the potatoes and roughly chop them.
5.Add the potatoes to the boiling broth and mash with a potato masher.
6.Add the spices.Stir until it comes together in one mass, adjust salt. Top with Parmesan.
For more creamier versions you can use almond milk, milk, half and half or heavy cream in place of the broth or bouillon.
Herbs like rosemary,sage,thyme can also be added for an extra flavor.