Low Sodium Herb-Infused Mashed Potatoes
Elevate your potato game with this Low Sodium Herb-Infused Mashed Potatoes recipe! Perfect for those seeking a healthier twist on a classic side dish, this creamy creation is packed with vibrant flavors from fresh rosemary, thyme, and parsley. Yukon Gold potatoes are simmered with garlic and aromatic herbs, then mashed with unsalted butter, low-sodium vegetable broth, and a touch of whole milk for a smooth, velvety finish. Infused with delicate layers of seasoning and black pepper, this dish delivers irresistible flavor without the need for excess salt. Easy to prepare in under 45 minutes, it’s the ultimate crowd-pleaser for gatherings or weeknight dinners. Serve warm, garnished with fresh parsley for a splash of color and freshness! Keywords: low sodium mashed potatoes, herb-infused mashed potatoes, healthy potato recipes, creamy mashed potatoes, garlic and herb potatoes.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold Potatoes
- 4 whole Garlic cloves
- 4 tablespoons Unsalted butter
- 1 sprig Fresh rosemary
- 1 sprig Fresh thyme
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Black pepper
- 1 cup Low-sodium vegetable broth
- 0.5 cup Whole milk
Instructions
Peel the Yukon Gold potatoes and cut them into evenly sized chunks, about 1-inch each.
Place the cut potatoes and whole garlic cloves into a large pot and fill the pot with cold water until the potatoes are submerged by about an inch.
Add the sprigs of rosemary and thyme to the pot, ensuring they are submerged in the water.
Bring the pot to a gentle boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15 to 20 minutes.
While the potatoes are cooking, chop the fresh parsley finely and set aside for garnish.
In a small saucepan, melt the unsalted butter over low heat. Add the black pepper and swirl to infuse the flavor for about 1 minute. Remove the herb sprigs from the butter if desired.
Once the potatoes are done, drain them well and remove the rosemary and thyme sprigs.
Return the potatoes and garlic to the pot. Add the infused butter and the low-sodium vegetable broth.
Mash the potatoes until smooth and creamy, using a potato masher or ricer.
Stir in the whole milk gradually, adjusting the amount to reach your desired creaminess.
Check and adjust the seasoning if necessary, keeping in mind the low sodium requirement.
Transfer the mashed potatoes to a serving dish, sprinkle with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.1 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 336 mg | 26% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4327 mg | 92% | |
*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.
