This recipe features redskin potatoes cooked in vegetable broth until soft, and then mashed with almond milk and herbs. They are fat-free because there is no added oil of margarine.
Add broth, potatoes, and garlic to a medium saucepan. Bring to boil, then cover, turn down heat and simmer for 20 minutes. Turn off the heat and leave covered to steam for 5 more minutes.
Pour off extra broth. Add almond milk, herbs, salt and pepper. Mash until smooth. Taste and adjust seasonings as desired. Enjoy!