Mashed Yukon Gold Potatoes with Garlic

"Low fat mashed potatoes. From The Vegetarian Gourmet's Easy Low-Fat Favorites."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Sandi From CA photo by Sandi From CA
Ready In:




  • Cut potatoes into pieces (the smaller they are, the faster they will cook).
  • Place potatoes and garlic in a large saucepan.
  • Bring to a boil.
  • Cook on medium heat for 15 minutes, or until potatoes are tender.
  • Drain, but do not discard garlic.
  • Add remaining ingredients, and mash with a potato masher until smooth.
  • Add additional milk if necessary.
  • If desired, season with additional salt and pepper.

Questions & Replies

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  1. Very good. I used 1/2 cup skim milk for 2 lbs of potatoes. I also used white pepper instead of black, and I leave the skins on. This is our favorite mashed potato recipe!
  2. I made these as part of my special Valentine's menu. The potatoes received rave reviews. I left the skins on. I also added a half a stick of butter and a large dollop of sour cream. I used the whip of my KitchenAid mixer instead of a potato masher. The texture was creamy after I made these additions. I also sprinkled in a tablespoon of chopped fresh parsley because I had some on hand and used in a few of my other dishes that night. Thanks for sharing a great recipe.
  3. I made these last night with Chicken Fried Steak. They were very good and very simple to make. I didn't use the skim milk (blech) Give me fat or give me death! :o) I also added a handful of chopped chives at the last minute. Yum!
  4. This recipe is one of my favorites. The first time I made this. I thought it was still lacking a secret ingredient. Add butter!! Because of this change I rated it stars.
  5. Loved this yukon gold mash with garlic! I like to add some sour cream or cream cheese if I happen to have any on hand. I also bring the potato pieces to a boil in cold water that just covers them. Served it with balsamic relish chicken thighs and sauteed rainbow chard with bacon. Yum!


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