Skinny Garlic Mashed Potatoes
Slimmed down version of a favorite comfort food. A 1-step preparation cuts down time/clean-up, and also allows full cooking time for flavors to fully combine. I prepare this dish in my toaster/convection oven and it works out wonderfully. Can't wait to see what you think!
Slimmed down version of a favorite comfort food. A 1-step preparation cuts down time/clean-up, and also allows full cooking time for flavors to fully combine. I prepare this dish in my toaster/convection oven and it works out wonderfully. Can't wait to see what you think!
- Carbohydrate 35.3077216682263 g
- Cholesterol 0 mg
- Fat 0.491383333703881 g
- Fiber 4.17861674905223 g
- Protein 4.21328500011881 g
- Saturated Fat 0.162815333512788 g
- Serving Size 1 1 Serving (216g)
- Sodium 39.5660000012173 mg
- Sugar 31.129104919174 g
- Trans Fat 0.130975333394101 g
- Calories 156 calories
Step-by-step
- Preheat oven to 350 Degrees Fahrenheit.
- Peel and halve 4-6 garlic cloves, placing into 2-quart casserole dish.
- Gently scrub potatoes until clean, careful to keep skin in tact.
- Cut into 2" cubes and toss with garlic, adding rosemary.
- Pour 1/2 cup of broth over mixture.
- Cover and bake 1 hour or until cooked through.
- Mash while hot, adding remaining broth until creamy.
- Add salt/pepper to taste.
Are the potatoes tender enough to mash yet? The uncertainty hits every cook right around the forty-minute mark of baking. Assessing doneness in a covered casserole dish requires physical testing rather than visual guessing. Piercing the largest potato cube with the tines of a fork provides the ultimate test. Resistance indicates raw starches remain in the center, while a completely smooth glide signals full gelatinization. Uncovering the dish during the final ten minutes allows excess moisture to evaporate, concentrating the savory aromatics of the garlic and minced rosemary. Baking at three hundred fifty degrees Fahrenheit ensures even heat penetration without scorching the edges of the tubers. Retain the skins on the red potatoes because the outer layer provides structural integrity and dietary fiber during the mashing phase.
Managing Liquids and Texture
Adding warm chicken stock gradually prevents the starches from becoming gluey. Pour half a cup of reduced-sodium stock into the baking vessel initially, reserving the remaining liquid for the final mashing stage. Starch molecules rupture easily when over-worked by mechanical blades or heavy hand tools. Incorporating the remaining warm liquid incrementally yields a velvety consistency without heavy cream or butter. Red potatoes contain lower starch content than russets, requiring gentler handling to avoid gummy textures.Adapting for Dietary Needs
Transforming this dish for plant-based eaters requires a simple swap of the braising liquid. Substitute vegetable stock at a one-to-one ratio without altering the baking time or texture outcomes. Standard kosher salt and freshly cracked black pepper finish the profile, enhancing the natural earthiness of the root vegetables.
