Best Fat Free Garlic Smashed Potatoes Recipes

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VEGAN ROASTED-GARLIC MASHED POTATOES



Vegan Roasted-Garlic Mashed Potatoes image

Yellow-fleshed potatoes, like Yukon gold, are dense, creamy and moderately starchy, making them perfect for mashed potatoes-especially these vegan spuds, which have no dairy and are low in calories and fat.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

4 large cloves garlic, peeled
3 teaspoons extra-virgin olive oil
2 pounds Yukon gold potatoes, unpeeled, cut into 3/4-inch cubes (about 4 potatoes)
1 cup plain unsweetened almond or other plant-based milk, warm, plus more if needed
Kosher salt
2 tablespoons minced chives (about 1/4 a small bunch), plus more for garnish

Steps:

  • Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
  • Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
  • Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.

Nutrition Facts : Calories 200 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Sodium 670 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

CRISPY GARLIC SMASHED POTATOES



Crispy Garlic Smashed Potatoes image

These buttery, crispy, easy-to-make potatoes will make repeat appearances at your dinner table for special occasions and everyday meals.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 10

Number Of Ingredients 6

20 baby red or yellow potatoes (1 1/2 to 2 inches in diameter)
1 carton (32 oz) Progresso™ vegetable broth
1/2 cup butter, melted
3 cloves garlic, finely chopped
1/2 teaspoon salt
2 tablespoons finely chopped chives

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
  • In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
  • Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 25 mg, Fat 2, Fiber 6 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

FAT FREE GARLIC MASHED POTATOES



Fat Free Garlic Mashed Potatoes image

This recipe is part of a personal quest of coming up with easy, fat free alternatives to artery-clogging old school heavies. If you substitute or vary ingredients sensibly, it will probably be hard to go wrong. Garlic and salt should be adjusted to taste.

Provided by Cooking in Minnesota

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 lbs baby yukon gold potatoes
16 ounces fat free sour cream
1 teaspoon minced garlic clove
1/2 teaspoon salt

Steps:

  • Wash and boil potatoes in water until appropriately tender.
  • While potatoes are boiling, add sour cream, garlic and salt to suitably-sized bowl and stir until well combined.
  • Preheat oven to 350°F.
  • Drain potatoes and mash using masher.
  • Add sour cream mixture to mashed potatoes and mash and stir until well combined.
  • Transfer everything to oven-safe baking/serving dish (depth of potatoes should be about 3 inches).
  • Bake for 15 minutes to serve hot.

Nutrition Facts : Calories 301.7, Fat 1.7, SaturatedFat 1, Cholesterol 10.2, Sodium 381.5, Carbohydrate 63, Fiber 4.1, Sugar 10.2, Protein 9.6

GARLIC MASHED POTATOES



Garlic Mashed Potatoes image

These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Florence Fabricant

Categories     dinner, easy, quick, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil

Steps:

  • Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
  • Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 640 milligrams, Sugar 3 grams, TransFat 0 grams

MASHED GARLIC POTATOES



Mashed Garlic Potatoes image

I infuse creamy mashed potatoes with the subtle taste of garlic, which makes them a welcome addition to any meal. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 5

2 medium potatoes, peeled and cut into 1/2-inch cubes
5 garlic cloves, peeled and halved
3/4 teaspoon salt, divided
2 tablespoons butter, softened
2 to 3 tablespoons heavy whipping cream

Steps:

  • Place potatoes, garlic and 1/4 teaspoon salt in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Drain., In a small bowl, mash the potatoes and garlic. Add butter, cream and remaining salt; beat until smooth.

Nutrition Facts : Calories 288 calories, Fat 17g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 986mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

FAT-FREE GARLIC SMASHED POTATOES



Fat-free Garlic Smashed Potatoes image

These potatoes are so full of flavor, you'd never guess they were fat free. My original recipe was made with dill, because I happened to have it on hand, but any of your favorite herbs would do nicely. Also, you could substitute seasoned salt for the creole seasoning.

Provided by Janda Potamus

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

430 g red potatoes, cubed (about 6 small potatoes)
1 (14 1/2 ounce) can fat-free chicken broth
1 tablespoon creole seasoning
2 tablespoons garlic, pressed
2 tablespoons nonfat sour cream
2 tablespoons skim milk
1/2 teaspoon dill
3 tablespoons green onions, chopped

Steps:

  • Heat chicken broth and creole seasoning on high setting until it reaches a rolling boil.
  • Add cubed potatoes, stirring to cover them evenly. Simmer on medium-high heat 20 to 30 minutes, or until tender and easily mashed. Remove from heat.
  • Smash with a potato masher or fork until desired consistency.
  • Stir in remaining ingredients until well blended.

GARLIC SMASHED POTATOES



Garlic Smashed Potatoes image

This double-cooking technique (boiling, then roasting) works very well with whole red potatoes. The finished potatoes are rough and crisp and very good.

Provided by dojemi

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

16 red potatoes (unpeeled)
3 cloves garlic, halved
1/4 cup olive oil
kosher salt, to taste
fresh ground pepper, to taste

Steps:

  • In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
  • Bring the water to a boil, cover the pan, and lower the heat.
  • Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
  • Set the oven at 450 degrees.
  • Have on hand a 12-inch baking dish.
  • Rub the dish with a thin film of oil.
  • Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
  • Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
  • Transfer the potatoes to the baking dish, packing them tightly into the dish.
  • Chop the garlic and scatter it on the potatoes.
  • Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
  • Transfer the dish to the hot oven.
  • Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
  • Serve at once.

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