These fat-free golden mashed potatoes are as pretty on the plate as they taste and no need for an electric mixer. A balloon whisk and the pan the potatoes are cooked in will do the trick and ready to serve in 30 minutes. Watch the video below to get a quick overview. This technique and recipe enhances the flavor without masking the delicate taste of the Yukon Gold potato. As the potatoes simmer, a delicious broth emerges that becomes the liquid to make smooth rich-tasting fluffy fat-free golden mashed potatoes.
I developed this technique because my husband is a huge fan of mashed potatoes. Discouraged by all the equipment needed and I never liked the fatty mouth feel of mashed potatoes from the cream and butter, I was inspired to find a way to make mashed potatoes with less mess, less equipment and fat-free. This technique does it all.
Many varieties of potatoes work well with this high flavor recipe, but Yukon gold really shine, have the perfect texture and are available year-round at the Farmers Market and in grocery stores. Fresh turmeric works beautifully, but isn’t always available. Next time I find it, I will update this recipe to include an option with fresh turmeric. The spice measurements are approximate (but pretty close) because sprinkling each spice to get a light coating is more efficient, especially for the turmeric so that you don’t end up with too much.
This recipe can be done with the potato skin peeled or left on. For thicker skin potatoes you may want to peel. For fresher potatoes with very thin skin, you can leave on. Most of the nutrition and fiber is in the skin, so it’s a shame to loose all that. Scoring the potato skin with a knife will make it so the skin pieces are small and integrate with the potatoes for a smooth texture (see photo #2). If you choose to peel the skin, scrub the potatoes thoroughly (vegetable scrub gloves work really well for this task) and don’t throw the peels in the compost bin just yet. See the Oil-free Potato Skin Crisps for a crunchy and delicious garnish.
Fat-free Golden Mashed Potatoes
Save to BigOven
Category: Side dish
2 lbs Yukon gold Potatoes (about 8 medium potatoes)
11/2 tsp turmeric
1/4 tsp fresh ground black pepper
1/4 tsp salt or 2 tsps white miso
2 Tbls grated garlic (4–6 cloves)
3-4 cups filtered water (enough water to just cover the potatoes)
Tools: vegetable scrub glove or vegetable brush; chef knife and cutting board; potato peeler if using; salad spinner or prep bowl and colander; large prep bowl; fine grater; 3–4 qt sauce pan; ladle; balloon whisk
Scrub the potatoes really well with a vegetable glove or vegetable brush. Continue to step #2 if you want to leave the potato skin on OR continue to step #3 if you want to peel the skin.
Leave the potato skin on: You can score the skin in several directions with a sharp knife to avoid having large pieces of skin in the mix. This way when you mash with a whisk the skin will integrate into the potatoes and give an overall smooth texture.
Peel the Skin off: Peel the potatoes, and set aside to make potato skin crisps potato skin crisps.
Cut in quarters or sixths or eighths, depending on how large they are. Place in a large bowl.
Add water to the salad spinner and put it in the potatoes to rinse and lift out to drain them. This step will take off the excess starch and leave just enough water to let the spices cling in the next step.
Put the drained potatoes in the prep bowl. and sprinkle lightly with salt if using and toss in the bowl. Sprinkle with turmeric, toss again and sprinkle again. It should be a light golden color at this point.
Grind some pepper, toss and grind a little more and toss again. If you don’t want black specks, you can use white pepper instead or leave it out and add at the table. Set the bowl aside while you start the pan.
Heat the saucepan to medium heat. Test the pan with a little water. The water should spatter about, bead up and move quickly on the pan surface when the pan is hot enough for the garlic.
Add the grated garlic to the pan and push down with the flat edge of the spatula to form a thin layer on the bottom of the pan.
For 2–3 minutes, continue to move the uncooked garlic around the pan. It should stick to the bottom of the pan forming a light gold layer. Do not let the garlic get fully golden or browned which can give an off taste in this dish.
Add the spiced potatoes to the pan, once the garlic is light gold and you can smell the garlic.
Fill the pan with the filtered water to just cover the potatoes.
Rub the bottom of the pan to release the golden garlic layer and mix into the potatoes. Place the lid on, bring to a boil, then reduce to simmer for about 15 minutes. Then remove the lid, give it a stir and let simmer for 10 minutes more without the lid on to reduce the broth and finish cooking the potatoes.
Test the potatoes with a toothpick or small sharp knife. It should go easily through, even break apart and not look chalky in the center. Continue simmering if needed and check every few minutes.
With a soup ladle, remove excess broth and set aside. It's easy to add the broth back in if needed and as needed, but if there is too much liquid the potatoes will be runny and it will take extra time to fix. (See note below)
Start breaking up the potatoes with the whisk.
Then start stirring in a figure-eight or circular motion until smooth or the texture you like. Add in the set aside liquid a little at at time and only if needed to get the right texture. This liquid is also good to add a little if you have leftovers the next day when you reheat.
Place the lid back on until you are ready to serve.
Note: If the potatoes do become runny from too much broth, you can fix: Turn the heat to low and stir gently with the whisk, stir just enough to keep the potatoes from sticking. Wait a couple minutes and stir again. Repeat as needed until the potatoes thicken up.
SOS Free Option: Salt or miso is optional and the potatoes are very good without. The combination of garlic and turmeric in this recipe gives a very full flavor to the potatoes. Getting the freshest potatoes like from a local Farmers Market also helps eliminate the need for salt because the potatoes will have more flavor.