Creamy Mashed Potatoes


by June Hersh, The Kosher Carnivore, St. Martin's Press

Here’s the challenge.  Creamy mashed potatoes without butter or cream.  The solution, amplify the taste by simmering the potatoes in chicken stock and then add fresh herbs and roasted garlic. Trust me, you won’t miss the fat.


2 1/2 pounds Yukon gold potatoes, quartered
1 quart chicken stock
6 sprigs thyme
1 head garlic, unpeeled
1 tablespoon freshly snipped chives


Preheat the oven to 400 degrees. You’ll roast the garlic while the potatoes boil. Rinse, but do not peel the potatoes, and place in a pot along with the chicken stock and thyme sprigs.  Bring to a boil and then cook, over medium-low heat until the potatoes are very tender, about 20 to 25 minutes. When done, remove the potatoes to a large bowl, and reserve the broth, you can discard the thyme.

To roast the garlic, place it on a piece of aluminum foil and roast at 400 degrees about 25 minutes.  Squeeze the roasted garlic from the cloves and reserve.  The potatoes and garlic should be done about the same time. Smash, the potatoes while still hot along with the roasted garlic and about a third of the cooking broth. You don’t want the potatoes soupy, just creamy so add the broth slowly as needed. Season to taste with salt and pepper and stir in the chopped chives.


Yield: About 6 servings
Start to finish  Under 1 1/2 hours

Recipes: Side Dishes, Potatoes, Meat, Kosher

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