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Pistachio mashed potatoes

Mashed Potatoes

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 (makes 4.5 cups) 1x


  • 3 pounds russet 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)


  1. 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.
  2. 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.
  3. 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.


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.


  • Serving Size: 1/4 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