Light mashed potatoes, without butter and milk.
There are things that accompany us throughout life, sometimes we forget them because they are buried at the bottom of drawers, but when we find them again, we start using them as if we had never forgotten them. This is the case with this light mashed potatoes recipe. It has always been part of my culinary life, but sometimes I completely forget about it, caught up in the thousand new things I want to try cooking. That’s also why my blog was born, as you know well, to avoid forgetting the old recipes that are part of my past in the kitchen. Do you know how many I’ve forgotten? Really many, unfortunately. This is a very simple recipe to prepare, without milk or butter, so it is also suitable for those who, for health reasons or lifestyle choices, cannot or do not want to consume these foods. An economical recipe, which especially in these times, is not a bad thing at all. What are you waiting for to add it to your menu as your favorite side dish?
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: Serves 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 234.97 (Kcal)
- Carbohydrates 44.21 (g) of which sugars 2.09 (g)
- Proteins 5.28 (g)
- Fat 4.92 (g) of which saturated 0.73 (g)of which unsaturated 0.13 (g)
- Fibers 5.39 (g)
- Sodium 214.52 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs potatoes
- 1.5 cups water
- 1 bunch parsley
- 1 clove garlic (Optional)
- to taste extra virgin olive oil
- to taste salt
Tools
- Food Processor Thermomix (optional)
- 1 Potato Masher (optional)
- Fork
- Teaspoon
- 1 Saucepan
Preparation
A recipe so simple to prepare that it takes longer to explain it than to make it.
Take the potatoes, peel them and wash them. Cut them into slices not too thick, about a quarter inch. Prepare the parsley, wash it and dry it well. Chop it, flavoring it, if you like, with half a clove of garlic from which you have removed the inner core.
If you have a Thermomix, proceed as follows:
Place the butterfly attachment and add the potato slices to the bowl, add the water and a pinch of salt. Cook for 25 minutes at 212°F, speed 1.
At the end of cooking, blend the mash for 30 seconds at speed 4.
When the potatoes are all mashed and the puree is well blended, season them with the chopped parsley with garlic and extra virgin olive oil. Add the oil slowly, incorporating it a little at a time to the potatoes, tasting them as you go along until you find it sufficient. Complete the preparation with the chopped parsley and adjust the salt.Don’t have a Thermomix? Boil the potato slices using the same proportions in a covered pot, be careful not to let the water dry out too much. Once cooked, mash them as much as possible with a fork, even better with a potato masher (like this). The mash will be less smooth, more rustic with some pieces of potato, but it will still be good and tasty. This is how it was made once, without kitchen robots. Always season with oil, parsley, and garlic, salt.
Lactose-free Mashed Potatoes.
This mashed potato is tasty and very flavorful even though it contains no milk or butter and is suitable for lactose-intolerant people.
