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Creamy Mashed Potatoes


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Creamy Mashed Potatoes


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Creamy Mashed Potatoes

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.


  • Prep Time : 10 min
  • Cook Time : 45 min
  • Ready Time : 55 min




  • 2 ½ 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.

Source: The Kosher Carnivore


About June Hersh


June Hersh is teacher, writer, speaker, cook and mom. She combines her talent for cooking with her dedicated support of the Museum of Jewish Heritage — A Living Memorial to the Holocaust - by writing Recipes Remembered. She recently completed her second book, The Kosher Carnivore (St. Martin’s Press, 2011) and is at work on her third book Simple, Simpler, Simplest. Find out more about June and by her books here!




2 Responses to Creamy Mashed Potatoes

  1. avatar says: sallymaeg

    Hello, I made these potatoes and there was way too much garlic, even though I didn’t put in half of the garlic. They were not edible. Instead of all the garlic, I would add some Nucoa parve margarine to the potatoes.

    • avatar says: june

      Hi Sally, sorry they didn’t turn out to your liking, possibly the garlic did not roast long enough to become mellow and very sweet. My tasters actually asked for more garlic, so I think it’s really a matter of taste. The nice thing about any recipe is you can tweak it to fit your palate and so your adjustment makes perfect sense as you changed it to fit your personal preference.

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