Low Sodium Roasted Garlic Mashed Potatoes

Name: Low Sodium Roasted Garlic Mashed Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 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

Anthony Valentine, Kidney-Friendly Chef

5 from 2 votes

This low sodium garlic mashed potato recipe is sure to impress your friends and family.

Add to Collection Print Recipe

High Phosphorus, High Potassium, Low Cal, Low Fat, Low Protein, Low Sodium

Total Time: 45

Servings: Servings

Serving Size:1 cup

Nutrition

Calories:124 kcal

Carbs:23 g

Sodium:22 mg

Potassium:719 mg

Phosphorus:69 mg

Protein:5 g

Fiber:4 g

Ingredients

Instructions

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.

Full Nutrition

Nutrition Facts

Low Sodium Roasted Garlic Mashed Potatoes

Amount Per Serving (1 cup)

Calories 124 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 22mg1%

Potassium 719mg21%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 1g1%

Protein 5g10%

Vitamin A 21IU0%

Vitamin B1 1mg67%

Vitamin B2 1mg59%

Vitamin B3 2mg10%

Vitamin B5 1mg10%

Vitamin B6 1mg50%

Vitamin C 20mg24%

Vitamin D 4µg27%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 71mg7%

Copper 1mg50%

Folate 29µg7%

Iron 6mg33%

Manganese 1mg50%

Magnesium 40mg10%

Phosphorus 69mg7%

Selenium 1µg1%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (110)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.