Heart-Healthy Herb-Infused Mashed Potatoes
Elevate your side dish game with these **Heart-Healthy Herb-Infused Mashed Potatoes**, a flavorful twist on a classic comfort food that’s perfect for health-conscious eaters. Made with creamy russet potatoes, heart-friendly **extra virgin olive oil**, and rich **unsweetened almond milk**, this recipe skips the butter while delivering incredible depth of flavor. Herbal aromatics like **fresh rosemary, thyme, and parsley** are lightly steeped in garlic-infused olive oil, creating a vibrant blend that brings each bite to life. These mashed potatoes are delightfully smooth, naturally dairy-free, and seasoned to perfection—all in just 35 minutes! Whether you’re serving them as a holiday side dish or pairing them with lean proteins, this **healthy mashed potato recipe** is sure to satisfy without compromise.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 0.25 cup extra virgin olive oil
- 0.5 cup unsweetened almond milk
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Peel the russet potatoes and cut them into 1-inch cubes to ensure even cooking.
Place the potatoes into a large pot and cover them with cold water by about an inch. Add a pinch of salt to the water.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are fork-tender, about 15 to 20 minutes.
While the potatoes are cooking, heat the olive oil in a small saucepan over low heat. Add the minced garlic and gently cook until fragrant and lightly golden, about 1 minute.
Add the chopped rosemary, thyme, and parsley to the oil, stirring to combine. Remove from heat and let the herbs steep, allowing the flavors to infuse into the oil.
Once the potatoes are cooked, drain them thoroughly and return them to the pot. Allow the residual heat to evaporate any remaining water on the potatoes.
Mash the potatoes using a potato masher or a ricer until smooth.
Stir in the olive oil mixture and the almond milk, mixing until the potatoes are creamy and well combined.
Season with salt and ground black pepper to taste.
Serve the mashed potatoes hot, garnished with a sprinkle of fresh herbs if desired.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 10.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 381 mg | 29% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5228 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
