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Skinny Mashed Potatoes


"A very good and tasty alternative to mashed potatoes made without all the butter and cream! Garnish with chopped parsley or chives and a little bit of butter, if desired."
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40 m servings 229 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes, onions, garlic, and bouillon cube in a large pot. Pour in enough water to cover contents half-way; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
  2. Mash potatoes in the cooking liquid to desired smoothness.


  • Cook's Notes:
  • Substitute chicken bouillon for the vegetable bouillon if desired. Use bouillon base instead of cubes if preferred.
  • If you used the right amount of water, there should be enough to mash potatoes in, without draining or having to add any. If you need to add more liquid, use skim or low fat milk. If you think there might be too much liquid, pour off some, but reserve to add back if necessary.

Nutrition Facts

Per Serving: 229 calories; 0.3 g fat; 52.1 g carbohydrates; 6.1 g protein; 0 mg cholesterol; 22 mg sodium. Full nutrition

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It turned out pretty amazing! A added some rosemary too! Turned out delish!

If I were to say these were the best mashed potatoes I have ever had I would be lying. BUT, for having no cream or butter they were pretty darn good. I made as written but then blew the skinny p...