![](https://cdn.statically.io/img/www.allrecipes.com/thmb/x72xefeTEacrM53Q5SHY_wFy1kE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5712673-9a3ac140d32b4c2aad41aaaf4f11a35e.jpg)
Ingredients
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4 pounds potatoes, peeled and cut into chunks
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4 cups water
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2 cups vegetable broth
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4 cloves garlic, thinly sliced, or more to taste
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1 cup rice milk, or as needed
Directions
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Combine potatoes, water, broth, and garlic in a pot. Bring to a boil; reduce heat to medium-low and cook until soft, about 15 minutes.
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Drain potatoes and reserve cooking water. Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off, about 1 minute.
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Remove pot from heat. Add some reserved cooking water and rice milk, alternating between them, while stirring vigorously. Stop before potatoes become too soggy or liquid begins to accumulate in the pot.
Nutrition Facts (per serving)
203 | Calories |
1g | Fat |
45g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 203 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 140mg | 6% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 6g | 20% |
Total Sugars 3g | |
Protein 5g | 11% |
Vitamin C 45mg | 50% |
Calcium 37mg | 3% |
Iron 2mg | 11% |
Potassium 968mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.