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No-Oil Mashed Potatoes

Serves 4 to 6
Time 40 min
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.
Ingredients
  • 2 pounds potato, such as Russet or Yukon Gold cut into 3/4-inch cubes
  • 1 medium white onion diced
  • 1/3 cup low-sodium vegetable broth
  • 4 cloves garlic finely chopped
  • 1 cup unsweetened oatmilk, soymilk, almondmilk or ricemilk
  • 3 tablespoons nutritional yeast
  • 1 teaspoon granulated onion
  • 1/2 teaspoon ground black pepper
Method

Place potatoes in a saucepot and cover with cold water. Bring to a boil. Reduce heat and simmer until potatoes are very tender, about 20 minutes. Drain potatoes and return to pot. Stir over low heat until potatoes are falling apart and slightly dry, about 5 minutes. 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 until lightly browned and beginning to stick to the pan, about 5 minutes. Stir in broth and garlic and continue to cook, stirring frequently, until onions are tender and golden, 6 to 8 minutes. 

Add onion mixture, oatmilk, nutritional yeast, granulated onion and pepper to pot with potatoes and stir until combined. Serve immediately.

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.
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  • 2 pounds potato, such as Russet or Yukon Gold cut into 3/4-inch cubes
  • 1 medium white onion diced
  • 1/3 cup low-sodium vegetable broth
  • 4 cloves garlic finely chopped
  • 1 cup unsweetened oatmilk, soymilk, almondmilk or ricemilk
  • 3 tablespoons nutritional yeast
  • 1 teaspoon granulated onion
  • 1/2 teaspoon ground black pepper