Creamy Garlic Mashed Potatoes without Cream

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

No milk or cream and little or no butter—yet these mashed potatoes are creamy and intense with fresh potato flavor. The secret is to reserve the cooking water, and use it to lighten the mashed potatoes. Instead of mashing a big lump of butter into the potatoes, we melt a small pat (about a teaspoon) on top of each serving. This small pool of pure melted butter gives instant gratification.