Mashed potatoes are the ultimate comfort food. But you may be surprised to find out that they don’t need to be loaded with butter, sour cream, and salt to taste great. In this very simple recipe, a little of the cooking water is used to flavor and whip the potatoes.
Mashed potatoes are so easy to make, and there are so many different ways to make them. Below is my basic recipe as well as notes for making curried mashed potatoes and pistachio mashed potatoes.
I prefer to use russet potatoes in my basic recipe, but you can also use Yukon Gold or red potatoes, which will be slightly heavier (if you don't use russets, you may want to add another potato or two since russets are generally larger). I like to peel my potatoes first, because sometimes the skins when boiled impart a sour taste (in my opinion). But feel free to leave the peelings on if you like; you will get a more rustic, hearty texture. I use a hand-held electric beater, but you can also use a manual, hand-held potato masher.
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Mashed Potatoes
- Total Time: 35 mins
- Yield: 4 (makes 4.5 cups) 1x
Ingredients
- 3 pounds russet or Yukon gold potatoes, peeled and cut into 1-inch chunks (about 9 cups)
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- Creamy Mushroom Gravy (optional)
- ¼ cup chopped chives, green onions, or parsley (for optional garnish)
Instructions
- Place the potatoes into a soup pot and cover them with water. Stir in the granulated garlic and onion, and bring to a boil over high heat, uncovered. Cook for 15 to 20 minutes, or until the potatoes are very tender when pierced with a knife.
- Ladle 1 cup of the cooking water from the pot into a small bowl, and set it aside. Drain the potatoes and transfer them to a large mixing bowl.
- Using an electric mixer, beat the potatoes on low speed, adding the cooking water gradually, until you have reached your desired consistency. Top with Creamy Mushroom Gravy and/or garnish with chopped chives, green onions, or parsley.
Notes
If you prefer chunkier mashed potatoes, do not peel the potatoes and use a handheld potato masher instead of an electric mixer.
To make curried mashed potatoes, add 2 to 3 teaspoons of curry powder along with the granulated garlic and onion in step 1.
To make pistachio mashed potatoes, in step 2, combine ½ cup of the reserved cooking water with ¼ cup raw, unsalted pistachios in a blender, and blend for 1 minute on high speed before mixing in with the potatoes.
- Prep Time: 15 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: ¼ recipe, 1 cup
- Calories: 276
- Sugar: 2.4g
- Sodium: 18mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Carbohydrates: 63.1g
- Fiber: 4.7g
- Protein: 7.7g
- Cholesterol: 0
Above: Pistachio Mashed Potatoes
Above: Curried Mashed Potatoes
I just started the Dr. Mcdougall program "The Starch Solution". I'm eating potatoes everyday now which I love so no problem there. This is a good post and I will be trying these recipes to broaden the variety of potato dishes I make. Thanks.
Thanks Shasha! I love potatoes too and eat them pretty much everyday. I hope you enjoy the recipes 🙂 -Cathy
Cathy, I was at True North for 2 weeks in April. Thank you for teaching me how easy it is to cook this way. I love your website, especially your pictures of what you eat. It reminds me again how easy this can be, yet still look and taste wonderful. I'll try the mashed potatoes today.
Thanks Janet! 🙂 You're so welcome. I hope you enjoyed the mashed potatoes! -C
What is granulated onion?
I have onion flakes and onion powder.
Can these be used as substitution?
Love the burgers recipe.
I added bulgar grain and canned beets. Yummy!
Realllly enjoy your helpful website.
Thanks
Doreen, it's just not ground so finely, but any of those are fine to use. Mm, good ideas for the burgers! 😉 Cathy
Hey Cathy, could I use regular onion and garlic instead of the powder kind?
Hi Julie, sure. It's more flavorful if you saute the onion and garlic in a pan first (to release the sugars) than boiling them right in with the potatoes; but either will work. If you saute in a pan first, add the onion and garlic at the point of blending (not into the boiling water).
Thank you so much! Your truly inspiring! 🙂
Thank you Cathy. I appreciate these tips. HAPPY Thanksgiving!
For your basic mashed potato, how many lbs is 4 large russet?
Elizabeth, I'd say about 2 pounds.
Thank you. I just put some potatoes in the pressure cooker with peeled cloves of garlic. I don't usually use a beater, so I will this time. I hope to try the "toasted granulated onion" soon. Do you ever use a pressure cooker? Do you prefer garlic powder over fresh?
I haven't used a pressure cooker, but it's on my list 🙂 I use both fresh and powdered garlic, just whatever I'm in the mood for.
Thanks for these great ideas! Try this: add brandy and a little frozen orange juice to mashed sweet potatoes! Delicious.
I love the idea of putting the garlic and onion in the cooking water. It seems like that would impart a nice subtle flavor instead of putting the spices in afterward. I want to try the pistachio recipe first!
Love your website!
Thank you Bruce! 😉
I'm passing it on to others to enjoy!
Cheers, Bruce from sunny Qualicum Beach, B.C.
I don't see a hand-held electric beater in your Amazon store. Can you recommend one?
Thanks Susan, I'll add one. I think you can get a good one for around $25. Good brands are Cuisinart, Oster and Kitchen Aid.
Thank you. I'm about as "new" as a newbie can get. I love your website though, with all the pictures and helpful hints.
Just been reading both McDougall books (Max Weightloss and Starch Solution) so I was thrilled to find your website. It has a great layout and I'm super excited to try this recipe and many, many others! Thanks so much!
Hi Cassandra, welcome! 😉
Great website, Cathy! I wanted to ask a question about white potatoes...I thought they were in the same camp as the other "whites" (pasta, bread, rice) that should be avoided because they cause a spike in blood sugar and are so starchy. I've always heard a person should stick with the more nutritious sweet potatoes instead. Can you explain why my thinking may not be correct? Thank you!
Hi Emily, I will defer to Dr. McDougall on this one: http://www.drmcdougall.com/misc/2006nl/july/glycemic.htm You can also search "blood sugar" and/or "potatoes" on his site for more info/articles. 🙂 Potatoes are also a whole food as opposed to pasta, white rice, and bread, which makes a difference.
I made the mushroom gravy to go with this recipe. I'm practicing for Thanksgiving. Thanks!
I eat mashed potatoes regularly...I microwave a couple of Yukon Golds then mash in a tablespoon of peanut butter, some soy milk and then either creole seasoning mix or some sriracha. Amazing, filling and quick!
Nutmeg kicks the mashed potatoes up a notch.
Cathy,
Thank you so much for sharing your recipes! I just very recently began eating a plant based, low-fat diet and while I love it, I still haven't quite figured out how to modify my meals. Your website has been so helpful, I literally have found myself looking up your recipes at least a couple times a day. I'm not quite adjusted yet to having my meals salt free but I must say, the recipes are nonetheless quite delicious. Which by the way, you take such beautiful pictures! Having the images look so appealing really helps motivate one to make them 🙂
Truly, thank you for helping make this very significant change in my life a little easier 🙂
HI Mia, thank you so much for your kind note. 🙂
Cathy..love your website!! Do you have the nutritional facts for your recipes?
Thanks Hayley! 🙂 No, I do not calculate nutritional breakdowns.
Can you recommend a good waffle maker that isn’t too expensive? Thank you
I don't really have a favorite. Just get one that is nonstick and don't oil it before using. 🙂
I love mashed potatoes but always feel guilty about not eating the peel. The fluffiest mashed potatoes are made with baked potatoes not boiled! So I will bake my potatoes, let them cool slightly, scoop out the inside and put that through my ricer, add some seasonings and non dairy milk. No need to whip but a whisk can add air and make them fluffy. Sometimes I like to put that back into the scooped out potato skin and bake until it gets just a bit crispy. YUM! I can't wait to try your gravy recipe!