Dairy Free Creamy Mashed Potatoes
Servings: 6 people
Calories: 337kcal
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 ¾ cup unsweetened almond milk, room temperature
- ½ cup ghee or butter flavored coconut oil
- 1 ½ teaspoons salt divided
- ¼ cup chopped chives
- 1 tablespoon garlic oil or powder if not low FODMAP
Instructions
- Wash and cut potatoes into fourths. Place in a large pot and cover with cold water and ½ teaspoon salt. Turn the heat to medium high and stir occasionally until the water boils. This should take 8-10 minutes.
- Cover, turn heat to low and cook 10-15 minutes, until a fork can easily go through a potato.
- Turn off heat, drain potatoes and add them back to the hot pot. Add in almond milk, ghee, and remaining salt. Mash with a potato masher until smooth.
- Add in chives and garlic oil, stir and serve.
Notes
To make in the Instant Pot. Place potatoes in the bottom, cover with 1 cup water, cook on high for 14 minutes. Hit the "cancel" button, release the pressure and drain. Add back to the pot, add almond milk, ghee, and salt and mash. Stir in chives and garlic oil.
Any potatoes can be used! If using Russet, it is best to peel them.
Nutrition
Calories: 337kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 690mg | Potassium: 960mg | Fiber: 5g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 46mg | Calcium: 117mg | Iron: 2mg