Fat-Free Golden Mashed Potatoes
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 described in the instructions below 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.
Tools Used in this Recipe
- vegetable scrub glove or vegetable brush
- chef or santoku knife
- cutting board
- potato peeler if using
- salad spinner or prep bowl and colander
- large prep bowl
- fine grater
- 3–4 qt sauce pan
- balloon whisk