Skinny Garlic Mashed Potatoes

These mashed potatoes earn the name “skinny” because there’s no butter or milk involved. But sacrificing fat doesn’t mean a sacrifice in flavor. Your family will love this deceptively rich-tasting fall side. Serves 4.


4 large potatoes (Idaho or russet)
6 cloves of garlic, peeled
1/2 cup low-sodium chicken or vegetable broth
salt and freshly ground black pepper

  1. Peel the potatoes and cut them in half. Place them in a pot along with the garlic and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
  2. Bring the stock to a boil, and then turn down into a simmer.
  3. Mash the potatoes and garlic with a potato masher or fork, or use a food mill. Slowly add the warm broth until the desired consistency is reached.
  4. Season with salt and pepper to taste.

Variation: Try it with purple potatoes (found at the Farm Stand!)

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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

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