Delicious, creamy, and savory Mashed Potatoes without Butter, thanks to my favorite now not-so-secret ingredient!These potatoes are made with just 3 simple ingredients and are ready in under 20 minutes! Serve them for weeknight dinners, Thanksgiving, or anytime the cravings call!
2lbs.Yukon gold potatoesor russet potatoes, peeled and cut into 1-inch cubes
1 ¾teaspoonsaltDIVIDED
5medium cloves garlicpeeled and smashed
2largeeggs
Instructions
Place potatoes in a colander and rinse thoroughly with cold water. Shake any excess water off the potatoes.
Add the potatoes and smashed garlic cloves to a Dutch oven or stockpot. Cover the potatoes with at least 1 inch of cold water. Stir 1 teaspoon of the salt into the water.
Bring the pot of potatoes to boil over high heat. Reduce the heat to medium and simmer for 11 to 13 minutes, or until the potatoes are tender and fall apart when pierced with a fork.
Drain the potatoes thoroughly in a colander. Remove a few or all of the garlic cloves if you don't want your potatoes as garlicky.
Immediately add the potatoes back into the cooking pot or to a large mixing bowl and add in the 2 large eggs and remaining ¾ teaspoon salt.
Mash the potatoes with a potato masher or whip with a handheld mixer or stand mixer until the egg is evenly mixed in and the potatoes are mashed to your desired level. Season to taste and serve hot!
Notes
Storage Directions:
Refrigeration: Leftover potatoes keep covered in an airtight container in the refrigerator for 4-5 days.
Freezing: You can also freeze the potatoes. Once cooled to room temperature, add the potatoes to a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator for 8 hours - overnight and reheat or until thawed through.
Reheating: Warm potatoes in the microwave by cooking on medium heat for 1-2 minutes or until heated through.
Recipe Tips:
Don't use waxy potatoes: Such as red or purple-skinned potatoes. These potatoes tend to hold their shape more when they are mashed so they do not get smooth and creamy. Stick with yellow potatoes (or russets) for the best results.
Rinse the potatoes before boiling: A thorough, but quick rinse with cold water helps to remove the potato starch, ensuring that the end result is light and fluffy!
Start the potatoes in cool water: This will help lock in the starch and keep the potatoes from getting gummy or tacky. So, cover the potatoes with enough cold water to completely in cool water before bringing them to a boil. Additionally, season the cooking water with salt before boiling. Doing so adds so much flavor and dimension to the recipe; similar to how salting pasta water does the same.
Drain the potatoes well: To prevent soggy or wet mashed potatoes, drain the cooked potatoes thoroughly.
Have the eggs cracked and ready to go: You want to add the eggs to the hot potatoes as soon as they're done draining so they can cook the eggs to a safe temperature. Having the cracked eggs accessible and ready to go makes this step that much easier.
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