Creamy Rosemary Mashed Potatoes

These mashed potatoes are so light and creamy with notes of rosemary and garlic and do not contain any butter, cream, or oil.

Who doesn’t love potatoes? Besides bread, they’re one of my favorite comfort foods. And I have been making a version of these over the years. As a young adult, I used instant potato flakes whenever I wanted mashed potatoes. And then I started using whole potatoes for special dinners or holiday meals. I soon learned that mashed potatoes taste a lot better and are far more satisfying when I use whole potatoes. And there are several reasons why.

But before I explain why I love incorporating these delicious potatoes now, I have to tell you that used to believe potatoes were really bad for me, mostly because they’re a “starch”. I thought I had to avoid starchy foods like potatoes because I’d get fat and they weren’t very nutritious. As it turns out, it’s the way we prepare potatoes or the stuff we normally add to potatoes that are bad, namely butter, cream, sour cream, margarine, and so on. Potatoes themselves are actually a very healthy food.

So let’s talk about how whole fresh potatoes are extremely nutritious. According to Healthline, one medium baked potato with the skin contains .2 grams of fat, 4.3 grams of protein, and almost 3.8 grams of fiber. Potatoes don’t stop there though, they also contain many vitamins and minerals, including Vitamin C, B6, potassium, manganese, magnesium, phosphorus, niacin, and folate. They also contain carotenoids and phenolic acids – these flavonoids act like antioxidants in that they neutralize free radicals. They literally combat the growth of certain cancer cells. (Healthline)

These root vegetables are naturally gluten-free. And since potatoes are a resistant starch, they improve digestion, which helps maintain a healthy gut. They also help reduce insulin resistance, which improves blood sugar control. But this also means they have a really high rating of satiety, which is how full we feel after consuming a potato. Potatoes are actually rated as the most filling food we can eat. This, in turn, means that you want to eat less food when you consume potatoes. (Healthline)

I like using Yukon gold or red potatoes or combination of the two in these Creamy Rosemary Mashed Potatoes. I like the texture and color of them. They’re also creamier so you don’t miss the unnecessary butter. I leave the skin on but you can peel them if you want. It’s a matter of personal preference.  Just know that the skins contain quite a hefty does of nutrients – vitamins and minerals – so I tend to leave the skin on my potatoes most of the time.

I like using a potato masher to mash my potatoes, then I add a little plant milk and mash that in to them. In addition to the creaminess, you’re left with a little texture, which I adore. However, if you prefer a smoother consistency, I recommend ricing your potatoes with a good potato ricer, like this one. You can’t go wrong with this gadget. It results in smooth and creamy mashed potatoes every time.

Whatever you do, do not blend or puree your potatoes with an immersion blender, food processor, or stand mixer. These are incredible appliances that I enjoy using all the time – but NOT with potatoes. These are like kryptonite to potatoes. They literally make a very gooey sticky potato. Not mashed, not creamy, not good. So please do not try that at home. ever.

These Creamy Rosemary Mashed Potatoes get quite a bit of flavor from the delicious Yukon gold and red potatoes. But I like adding a little fresh rosemary and garlic to enhance the flavor meter. If you don’t like rosemary or don’t have any, feel free to use any herb of your choice.  You can also omit the herbs completely and eat it plain.  Same goes for the garlic. Some fresh crushed or minced garlic is divine, but garlic powder works great, too. You’re the boss.

This goes without saying, but alas, I must emphasize that you can use any type of plant milk you have on hand, as long as it isn’t flavored or sweetened. I actually made this mistake once. My daughter had purchased vanilla flavored almond milk once and I had no idea. When I reached for the almond milk, I was obviously not paying attention. Let me just say that vanilla does not belong in mashed potatoes. This is a mistake you only make once. Now I double-check that it’s unsweetened and unflavored plant milk, even though I am the only one making and buying it now. True story.

Another important point is to start with one cup of milk. You can always add more milk to get it to the consistency you like. Sometimes potatoes are drier and need more milk. Just add and mash in a little milk at a time. They should be light and fluffy, not heavy or dense. If you’re making the potatoes ahead of time or are reheating, you will probably want to stir in some additional plant milk.

And lastly, I like adding in a touch of nutritional yeast to my Creamy Rosemary Mashed Potatoes. But not everyone likes the flavor or aroma of nutritional yeast. If you don’t like it, please don’t feel like you have to add it. You probably wouldn’t taste it since there isn’t a lot, but you may not enjoy it as much. My husband and I think it adds just a little flavor and I buy the fortified nutritional yeast so that we get sufficient Vitamin B12 in our diets. Dr, Michael Gregor explains that it’s far better to add a little B12 in the form of nutritional yeast than taking larger quantities via supplements. (NutritionFacts.org)

I enjoy serving these tasty potatoes at family and holiday dinners – they’re especially delicious when accompanied by my Vegetable Not Meatloaf or Savory Mushrooms and Plant-based Meatballs and serve as the basis for the potato topping on my Shepherd’s Pie.

I hope you enjoy these Creamy Rosemary Mashed Potatoes as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!

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Ingredients

• 6 cups yukon gold or red potatoes
• 1-2 cups non-dairy milk or water
• 1 Tbsp nutritional yeast
• 2 tsp minced garlic or 1 tsp garlic powder
• 1 tsp fresh (¼ tsp dried) rosemary
• ¼ tsp black pepper
• ¼ tsp onion powder
• Salt to taste (optional)

Instructions

1. Heat 4-6 cups of water in a large saucepan on high heat.
2. Wash and roughly chop the potatoes.
3. Carefully put the potatoes in the hot water and bring to a low boil.
4. Lower the heat to maintain a low boil or simmer without spilling over.
5. Cook until fork tender, about 10 minutes, depending on the size of your potato pieces. 
6. Drain the water and place the potatoes back into the saucepan.

1. Add the remaining ingredients, adding only 1 cup of milk to start.
2. Using a potato masher or fork, mash the potatoes to desired consistency. If you prefer a smooth consistency, use a potato ricer. (I do not recommend using an immersion blender, food processor, or stand mixer. These will make the potatoes gooey.)
3. Add a little more milk (no more than 1/4 cup at a time) until you get a light and creamy mashed potato texture and consistency.*

Notes

• Skin on or skin off – it’s a matter of personal preference.  There are nutrients in the skin so I tend to leave them on.
• I like fresh rosemary, but you can use any herb of your choice.  You can also omit the herbs completely and eat it plain.  You’re the boss.
• * The amount of milk needed will depend greatly on the type of potato and how dry it is.  Sometimes I need more and sometimes it’s less.
• If you make this ahead or have leftovers, you need to add more milk when reheating. Just add a little milk at a time to get it to where you like it.