Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Cut off and discard the top 1/2-inch of the head of garlic. Leaving bulb whole, remove any loose, papery outer layers. Set garlic on a piece of aluminum foil cut-side-up and drizzle with the olive oil. Wrap garlic up in the foil and roast until soft, about 35 to 40 minutes; cool.

  • Meanwhile, place potatoes in a large pot and cover with cold, salted water. Bring to a simmer and cook until very tender, about 20 minutes; reserve 1 cup of the cooking liquid, then drain. Press the potatoes through a ricer into a bowl.

  • Squeeze the garlic out into a small bowl and mash well with a fork. Add 1 Tbs. kosher salt and 1/3 cup of the reserved cooking liquid and stir to combine. Pour the garlic mixture over the potatoes and mix just until incorporated. Add more reserved cooking liquid, 1 tablespoon at a time, until you reach the desired consistency. Fold in the chives.


Creamy potatoes with no butter or, well, cream! The secret is a ricer and some of the starchy potato-cooking liquid. These spuds are so good we're sure you won't miss the dairy.

Nutrition Facts

140 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 294 mg sodium. 509 mg potassium; 31 g carbohydrates; 3 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 25 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 18 mg calcium; 1 mg iron;