Lean but Good Potatoes
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2pounds potatoes (about 6 medium Yukon Golds or four medium russets)
- ¼cup olive oil, more to taste
- 1tablespoon minced garlic (about 3 cloves)
- 1sprig rosemary or thyme
- Salt
- Freshly ground pepper
- Chopped chives, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
301 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 5 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Peel potatoes, if desired, and cut into equal size pieces. Place potatoes in a large pot of cold salted water to cover and bring to a boil. Reduce to a simmer and cook until tender.
- Step 2
When potatoes begin simmering, heat olive oil in a small skillet with minced garlic and a sprig of rosemary or thyme. When the garlic is colored (not brown), about 2 to 3 minutes, remove from heat and set aside until potatoes are cooked.
- Step 3
Drain potatoes and return to the cooking pot. Discard rosemary or thyme sprig, add olive oil and garlic mixture and mash, adding a bit more oil if you like. Season to taste with salt and pepper and serve garnished with chives.
Private Notes
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Cooking Notes
Marion in Savannah
1/4 WHAT of olive oil? I assume a cup?
Krysten Chambrot, Senior Staff Editor, NYT Cooking
We took your comments into consideration and retested this recipe. We've fixed the amount of olive oil needed and cleared up the cooking time for the garlic.
Science_Chick
If this amount is indeed 1/4 cup of olive oil, that's 480 additional calories from 56 grams of fat. For 4-6 servings, that's reasonable - but it's NOT the zero grams the nutritional information claims. Someone really dropped the ball on this one.
Harriet Weinstein
I prefer to steam the potatoes in order to preserve the nutrients. I also only add salt after steaming. I use some of the cooking water to moisten the potatoes while mashing. You can also use low fat chicken or vegetable broth. The cooked garlic is a nice touch. Onions fried in one tsp of olive oil can also be added.
Catherine
I find this recipe completely unnecessary. If you want lean mashed potatoes, use canned chicken broth and a tiny dollop of butter or olive oil. 1/4 c. of olive oil is not lean.
Chris
How long do you cook the garlic FOR AS LONG AS YOU BOIL POTATOES??? The garlic will be overcooked!!!!!
Laura Katsaros
My Greek husband actually gave me this recipe! The garlic goes in after the potatoes are cooked. Mash the potatoes first, then add in the olive oil and the minced garlic. It is a good dish; he likes it more than me - I'm not such a fan of eating fresh garlic, but I am happy to see it listed here!
Cate Doty, Senior Staff Editor, NYT Cooking
You'll start cooking the garlic after you start boiling the potatoes - say, 10 minutes or so. You may even want to start cooking the garlic after the potatoes have finished cooking. In any event, no, do not cook the garlic for as long as you boil the potatoes.
Linda Baulsir
I ran out of olive oil, so I substituted two heaping tablespoons of mayo. The mashed potatoes were better than with oil!
Grazia
I add garlic to potatoes while they are boiling. It becomes soft and sweet and mashes nicely with the potatoes.
emily
These were delicious. I cooked the garlic and thyme ahead of time and set aside. It made it very easy to dump in when potatoes were done.
Tenley
I used about half olive oil, half broth, until the potatoes were creamy rather than dry. Flavorful!
Myra
I used 1 tbsp of olive oil and 1/2 cup of fat free milk. After mashing the potatoes, I added minced garlic and finely chopped rosemary. Mixed together on low heat, added the oil and milk. Don't forget you pepper and salt! Couldn't taste the difference between these and normal mashed potatoes.
Daniele
I prefer boiling the 3 large garlic cloves with the potatoes then squeeze them out of their skins before adding them back to the mashed potatoes...( easier to digest and just as tasty)
Catherine
I find this recipe completely unnecessary. If you want lean mashed potatoes, use canned chicken broth and a tiny dollop of butter or olive oil. 1/4 c. of olive oil is not lean.
Marie
when the potatoes boil, do you cover the pot with a lid?
Laura Katsaros
My Greek husband actually gave me this recipe! The garlic goes in after the potatoes are cooked. Mash the potatoes first, then add in the olive oil and the minced garlic. It is a good dish; he likes it more than me - I'm not such a fan of eating fresh garlic, but I am happy to see it listed here!
Krysten Chambrot, Senior Staff Editor, NYT Cooking
We took your comments into consideration and retested this recipe. We've fixed the amount of olive oil needed and cleared up the cooking time for the garlic.
Harriet Weinstein
I prefer to steam the potatoes in order to preserve the nutrients. I also only add salt after steaming. I use some of the cooking water to moisten the potatoes while mashing. You can also use low fat chicken or vegetable broth. The cooked garlic is a nice touch. Onions fried in one tsp of olive oil can also be added.
Chris
How long do you cook the garlic FOR AS LONG AS YOU BOIL POTATOES??? The garlic will be overcooked!!!!!
Cate Doty, Senior Staff Editor, NYT Cooking
You'll start cooking the garlic after you start boiling the potatoes - say, 10 minutes or so. You may even want to start cooking the garlic after the potatoes have finished cooking. In any event, no, do not cook the garlic for as long as you boil the potatoes.
Daniele
No the garlic will not be overcooked ...
Marion in Savannah
1/4 WHAT of olive oil? I assume a cup?
Amy
That's not a "lean" amount of olive oil!
Science_Chick
If this amount is indeed 1/4 cup of olive oil, that's 480 additional calories from 56 grams of fat. For 4-6 servings, that's reasonable - but it's NOT the zero grams the nutritional information claims. Someone really dropped the ball on this one.
Tressa
Recipe states 1/4 cup olive oil
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