No-Oil Mashed Potatoes

No-Oil Mashed Potatoes

Serves 4 to 6
You won't miss the fat that comes from oil and butter in these flavorful mashed potatoes. You can also substitute sweet potatoes, yams, pumpkin or butternut squash for the potatoes.
  • 2 pounds potato of your choice, cut into 3/4-inch cubes
  • 1 1/2 cup diced white onion
  • 1/3 cup low sodium vegetable broth
  • 4 cloves garlic, minced
  • 1 cup unsweetened oatmilk, soymilk, almondmilk or ricemilk
  • 3 tablespoons nutritional yeast
  • 1 teaspoon granulated onion
  • 1/2 teaspoon ground black pepper
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Place potatoes in a saucepot and cover with cold water. Bring to a boil. Reduce heat and simmer until potatoes are very tender. Drain potatoes and return to pot. Stir over low heat until potatoes are falling apart and slightly dry. Remove from heat and mash potatoes or purée with a ricer until smooth.

Meanwhile, heat a large skillet over medium heat. Add onion and cook, stirring frequently, about 5 minutes or until lightly browned and beginning to stick to pan. Stir in broth and garlic and continue to cook, stirring frequently, 6 to 8 minutes or until onions are tender and golden.

Add onion mixture, nondairy beverage, nutritional yeast, granulated onion and pepper to pot with potatoes and stir until combined. Serve immediately.
Nutritional Info: 
Per Serving: 230 calories (5 from fat), 0.5g total fat, 35mg sodium, 51g carbohydrates, (6 g dietary fiber, 4g sugar), 8g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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