TJ's No-faux Mashed Potatoes

Servings : 16 servings

Calories : 157kcal

Prep Time15

Cook Time15

Total Time30

Ingredients

5 pounds Yukon gold potatoes
1 teaspoon mineral salt
1 cup plain unsweetened almond or cashew milk (or more if the mashed potatoes seem dry)
¼ cup (4 tablespoons) unsalted butter for a THM E OR ½ cup (1 stick) butter for a THM XO
5 cloves garlic, minced OR 5 teaspoons jarred minced garlic
4 ounces (½ package) ⅓ fat cream cheese, softened
1 to 2 tablespoons dried herbs of choice OR 4 to 6 tablespoons fresh herbs of choice, chopped (optional) (ideas: parsley, basil, thyme, oregano, dill, rosemary; I usually go with a tablespoon of parsley and ½ teaspoon dried dill)
1 teaspoon onion powder
½ teaspoon garlic powder
mineral salt and ground black pepper

Instructions

Peel the potatoes (they don't have to be perfect). Cut them into 1-inch chunks. Rinse thoroughly with cold water (to remove some of the starch) then place them in a large pot with cold water and the 1 teaspoon mineral salt.
Put the pot on the stove and bring to a boil over high heat. Turn the heat down a notch or a few to prevent boiling over. Allow to boil until the potato chunks are tender enough to stab or cut easily with a fork, about 10 to 15 minutes (give or take).
Meanwhile, in a small saucepan or a microwave safe dish, heat the milk, butter, and garlic together until the butter has just melted (do not simmer or boil). Set aside.
Thoroughly drain the potatoes and gently rinse them with very hot tap water (to remove some of the starch). Return to the pot.
Using a potato masher or a potato ricer, mash the potatoes. It's okay if some chunks remain if you don't mind them. Alternatively, you can achieve super smooth mashed potatoes by running them in a stand mixer with the whisk attachment.
Thoroughly stir in the warm milk and butter mixture, cream cheese, herbs, onion powder, garlic powder, and as much additional salt and pepper that you want (to taste).
Serve in ½ cup servings. A 4-ounce scoop can help with portioning.

Notes

Nutrition reflects this dish as a THM E containing the maximum amount of fat for an E meal (1 teaspoon or 5 grams). One serving is about ½ cup (which contains about one smallish Yukon gold potato).

Nutrition