Lean but Good Potatoes Recipe (2024)

1/4 WHAT of olive oil? I assume a cup?

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.

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.

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.

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.

How long do you cook the garlic FOR AS LONG AS YOU BOIL POTATOES??? The garlic will be overcooked!!!!!

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!

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.

I ran out of olive oil, so I substituted two heaping tablespoons of mayo. The mashed potatoes were better than with oil!

I add garlic to potatoes while they are boiling. It becomes soft and sweet and mashes nicely with the potatoes.

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.

I used about half olive oil, half broth, until the potatoes were creamy rather than dry. Flavorful!

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.

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)

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.

when the potatoes boil, do you cover the pot with a lid?

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!

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.

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.

How long do you cook the garlic FOR AS LONG AS YOU BOIL POTATOES??? The garlic will be overcooked!!!!!

1/4 WHAT of olive oil? I assume a cup?