Low Salt Garlic Mashed Potatoes
So I made my 'smashed potatoes' steeped in onion broth. I was really pleased with the results. I first made the broth using onion skins, garlic skins and scallion ends. Added a pinch of salt. Simmered in 1 cup water for 15 minutes.
Strained, reserving the liquid to add back to the pot.
Added peeled and diced russet potatoes. And boiled them for 15 minutes more.
You can fry the leftover peels for a crisp granish. You can also toss them with olive oil, salt and vinegar and bake them for a different method of crunchy potato skins.
Removed potatoes to a large stainless steel bowl with a slotted spoon. Allowing some of the cooking liquid to remain. Reserved the rest in case it was needed.
Gently mashed with a fork. Very gently and lightly. Aas too much mashing makes potatoes gluey and sticky.
Added 4 bls butter, 2 tbls nutritional yeast, 2 tbls jarred minced garlic in water and their liquid, some garlic powder and a little thyme. 6 stalks fresh scallions sliced. Fresh ground pepper, a little more salt to taste. Aweseome mashed taters without too much salt or fat.
If you have cauliflower or parsnips subistituing those for half your potatoes would be really spectacular.
Strained, reserving the liquid to add back to the pot.
Added peeled and diced russet potatoes. And boiled them for 15 minutes more.
You can fry the leftover peels for a crisp granish. You can also toss them with olive oil, salt and vinegar and bake them for a different method of crunchy potato skins.
Removed potatoes to a large stainless steel bowl with a slotted spoon. Allowing some of the cooking liquid to remain. Reserved the rest in case it was needed.
Gently mashed with a fork. Very gently and lightly. Aas too much mashing makes potatoes gluey and sticky.
Added 4 bls butter, 2 tbls nutritional yeast, 2 tbls jarred minced garlic in water and their liquid, some garlic powder and a little thyme. 6 stalks fresh scallions sliced. Fresh ground pepper, a little more salt to taste. Aweseome mashed taters without too much salt or fat.
If you have cauliflower or parsnips subistituing those for half your potatoes would be really spectacular.
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