Recipe by Katie Mae
Makes 3–4 servings | Ready in 20 minutes | Stores 1 week in fridge
2 pounds potatoes, peeled (about 8 Yukon Gold or 4 russet)
½ cup water (cooking water)
½ cup unsweetened, non-dairy milk (optional)
½ tablespoon salt-free seasoning, or more to taste (optional)
1 teaspoon garlic granules
½ teaspoon onion granules
1/8 teaspoon ground black pepper
- In a large pot with the lid on, bring water to a boil. While water heats, chop potatoes and then add them to boiling water. Cook potatoes for about 15 minutes. They should be soft and split nicely using a fork. Once they’re soft, strain the potatoes. Save ½ cup of the cooking water.
- Either in the pot used to cook the potatoes or a large mixing bowl, combine potatoes, ½ cup of water, ½ cup of non-dairy milk, garlic granules, onion granules, and black pepper. Use a potato masher or a handheld mixer to mash and mix the potatoes. Serve warm, and if using salt, sprinkle it on the individual dishes.
Yukon Gold potatoes are the creamiest and have a buttery flavor, so I highly recommend these over potatoes in this recipe.
If you don’t want to use non-dairy milk, an additional ½ cup of water or low-sodium vegetable broth can be used instead.
I’ve found the 2-layered potato masher by Gala Maison to be the best because it has the usual mashing component, but also a ricer component that makes the potatoes extra fluffy.
By sprinkling the salt over the top of the individual servings, people will be able to taste the salt more, which means less is needed to satisfy the desire for saltiness. When salt is mixed into the potatoes, so much is needed to notice its flavor.