Lean but Good Potatoes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds potatoes (about 6 medium Yukon Golds or four medium russets)
- ¼cup olive oil, more to taste
- 1tablespoon minced garlic (about 3 cloves)
- 1sprig rosemary or thyme
- Salt
- Freshly ground pepper
- Chopped chives, for garnish
Nutritional analysis per serving (4 servings)
301 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 5 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Peel potatoes, if desired, and cut into equal size pieces. Place potatoes in a large pot of cold salted water to cover and bring to a boil. Reduce to a simmer and cook until tender.
- Step 2
When potatoes begin simmering, heat olive oil in a small skillet with minced garlic and a sprig of rosemary or thyme. When the garlic is colored (not brown), about 2 to 3 minutes, remove from heat and set aside until potatoes are cooked.
- Step 3
Drain potatoes and return to the cooking pot. Discard rosemary or thyme sprig, add olive oil and garlic mixture and mash, adding a bit more oil if you like. Season to taste with salt and pepper and serve garnished with chives.
Private Notes
Comments
1/4 WHAT of olive oil? I assume a cup?
We took your comments into consideration and retested this recipe. We've fixed the amount of olive oil needed and cleared up the cooking time for the garlic.
I prefer to steam the potatoes in order to preserve the nutrients. I also only add salt after steaming. I use some of the cooking water to moisten the potatoes while mashing. You can also use low fat chicken or vegetable broth. The cooked garlic is a nice touch. Onions fried in one tsp of olive oil can also be added.
I ran out of olive oil, so I substituted two heaping tablespoons of mayo. The mashed potatoes were better than with oil!
I add garlic to potatoes while they are boiling. It becomes soft and sweet and mashes nicely with the potatoes.
These were delicious. I cooked the garlic and thyme ahead of time and set aside. It made it very easy to dump in when potatoes were done.
Advertisement