Low Sodium Roasted Garlic Mashed Potatoes
Prep Time 30 minutes minutes
Cook Time 15 minutes minutes
Total Time 45 minutes minutes
Servings 5 Servings
Calories 124kcal
- 8 Garlic Cloves
- 6 Russet Potatoes
- 1 cup Plant-based milk Unsweeted
- ¼ cup Olive Oil
- ¼ cup Scallions Rough chopped
- ½ tsp Ground White Peppercorns
Peel and chop the potatoes in half. Place potatoes in a stockpot and cover with water. Bring to a boil and reduce to a high-simmer. Simmer until potatoes are fork tender, about 15 minutes.
While the potatoes are boiling, add the garlic and olive oil to a small sauce pot and bring to a low simmer. Cook at a low simmer for 10 minutes or until garlic is golden brown. Remove from heat.
Use a whisk or fork to smash and combine the garlic with the oil. Let cool, and whisk in the oat milk, scallions, and white pepper.
After your potatoes are fork tender, strain thoroughly and add in the garlic and milk mixture.
Using a whisk, potato masher or hand mixer, mash up the potatoes until you reach the desired consistency.
Serving: 1cup | Calories: 124kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 719mg | Fiber: 4g | Sugar: 1g | Vitamin A: 21IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 20mg | Vitamin D: 4µg | Vitamin E: 1mg | Vitamin K: 1µg | Calcium: 71mg | Copper: 1mg | Folate: 29µg | Iron: 6mg | Manganese: 1mg | Magnesium: 40mg | Phosphorus: 69mg | Selenium: 1µg | Zinc: 1mg
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