Prep 5 mins
Cook 20 mins
This is healthier recipe but still high on flavor!!! Found this in my Cuisine at Home Magazine.
- 1 1⁄2 lbs red potatoes, diced
- 1⁄4 cup onion, diced
- 1 garlic clove, smashed
- salt (to taste)
- 3 tablespoons olive oil
- cayenne pepper (to taste)
- Boil potatoes, onion, and garlic in salted water over high heat. Cook until tender, 15 minutes. Drain potatoes, reserving 1 cup cooking water. Return potatoes to pot over medium heat, and briefly to evaporate excess moisture.
- Off heat, add oil and cayenne. Mash potatoes to desire consistency, adding reserved cooking water as needed if potatoes are too dry.
As others have said, these are a simple but tasty version of nondairy mashed potatoes. I have tried making the dish vegan using soy milk or other liquids, but it always came out awful, so I really appreciate these.
These potatoes were creamy without being oily. They had a great flavour and I didn't miss using dairy at all! I didn't have red potatoes so I used russets. The only thing I would change about this recipe is the number of servings - the 4 of us all wanted a bigger portion! Made for Almost 5 tag game. Thanks diner524! :)
These mashed potatoes were awesome. My picky dh loved them. He didn't mind the olive oil/garlic flavor and never missed the dairy products at all. These potatoes, were still creamy, light and fluffy with a little added zing from the cayenne pepper. I will be making these again often. Thank you so much for sharing your delicious recipe. :)