These super creamy mashed potatoes are fat-free, low-calorie, and vegetarian. They can be made in advance, so they are perfect for entertaining, or just to have on hand for yourself all week! Potatoes go with everything, am I right?
Welcome to the land of carbs my friends. Not just carbs but WHITE carbs….. pause for dramatic effect…
Ok, now pick your jaw off the floor and calm down. I know the health and fitness industries beloved sweet potato, way up on its pedestal, has reached “superfood” status. Yes, it has vitamins and is sweet and oh so satisfying. But you know what, for me at least, sometimes this dude has to take that glorified tuber down off its high horse and trade it in for a big ol bowl of Super creamy mashed potatoes, of the regular variety.
When compared nutritionally the two potatoes are pretty similar anyway.
In 100 grams of: white potato sweet potato
calories 92 grams 90 grams
carbs 21 grams 21 grams
fiber 2.3 grams 3 grams
protein 2.3 grams 2 grams
Plus they are both incredibly versatile and satisfying.
But I don’t have to explain myself to you. Think what you will, I will never stop eating regular potatoes! They are a great side dish, main dish, or as a topping like in my vegetarian shepherds pie. In fact I usually go through a 5 pound bag weakly.
Give me Super creamy mashed potatoes……
Straight up in a bowl, all thick, creamy, warm and comforting. You can get me to do just about anything while I’m under there carbalicious influence.
I will admit it did take me a while to perfect a Looney worthy mash, sans butter or other high fat products. Through a few trials and happy taste testing I have come up with a method that produces super creamy mashed potatoes without a trace of butter.
I start by quartering 2 1/2 pounds of Yukon gold potatoes. I do not bother peeling them because I like the skin but you are welcome to if you prefer.
Put these in a pan, cover with water and bring to a boil. After a 20 minute simmer they should be tender and ready to be drained.
Tip #1: Steam
Tip number one on the path to taking these from starchy spuds, to creamy heaven is steam.
Put your drained potatoes BACK into the hot pan you just boiled them in. You can leave the heat off, just set the pan back on the burner you cooked them on. The heat will steam off any remaining water on the potatoes preventing soggy grossness.
Tip #2: Cream cheese
In my opinion cream cheese makes for the best consistency and richest taste. Whipped cottage cheese also works really well!
Today, however, I did not want to have to clean the blender so cream cheese, almond milk, and my seasonings get added to the potatoes. A quick mash with a potato masher is all they need.
Tip #3 DON”T OVERWORK THEM!
Do not use a mixer, food processor, or blender please. You will end up with a gummy glue that’s only use could be as spackle, for wall repair, not consumption. With just a little mashing they will turn into the creamy mashed potatoes of your dreams.
Now you can sit down with this pan of velvety carbs and enjoy, right off the spatula! I will not judge, I have done this many times and called it Dinner. Or, this is perfect to make in advance.
Make ahead dish!
If you’re not up to eating 2 1/2 pounds of potatoes in one sitting , place the potatoes in a baking dish, cover, and put in the fridge. You can leave it in there for 2-3 days at this point. When your ready to heat it up take it out , let it sit for about 30 min. to take the chill off and pop in a 350 degree (f) oven for 20-30 minutes or till warm.
- 2½ pounds Yukon gold potatoes quartered
- 4 Oz. fat free cream cheese
- ¼ cup unflavored almond or cashew milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon of ranch seasoning (I like A LOT of flavor so you can use less)
- vegetable stock
- Put your potatoes in a pot and cover with water. Bring to a boil over high heat. reduce heat to med-low and let simmer for 20 minutes or till fork tender.
- Drain the potatoes then place back in to the dry pot on the stove, the burner turned off.
- Mash the potatoes a little to allow all the steam to escape.
- Add in the cream cheese, milk, salt, pepper, and ranch and mash till creamy.
- Add in vegetable stock as needed if it is to dry.
- place the potatoes in a baking dish and place in a 350 degree oven and heat till warmed.
Cover the potatoes after putting them in the baking dish and put in the fridge up to 3 days. When ready to bake them, take them out and let them sit while you preheat the oven to 350 degree. When the oven is preheated, uncover and bake them for 20-25 min or until heated through.
Sweet potatoes are incredible! I ain’t hating on these bad boys I promise. Slather some almond butter on a bright orange beauty and I’m a happy man. All I’m saying is there will always be a special place in my heart for good old super creamy mashed potatoes!
Tell me the truth, do you choose sweet potatoes over white because of all the hype surrounding them?