Mashed potatoes are one of my favorite dishes to make. Unfortunately in the last year I've noticed my tolerance for dairy go wayyyyy down, so one day when I was craving mashed potatoes, but didn't want to get sick I came up with a dairy free version!
Ingredients:
~ 4 servings
1.5 lbs of potatoes (washed, peeled, and diced evenly)
1 tbsp extra virgin olive oil
2 tbsp dairy-free butter
5 cloves of garlic
1.5 tsp parsley
Salt (to taste)
Garlic Powder (to taste)
Pepper (to taste)
1/4 cup almond milk (unsweetened, unflavored)
Instructions:
Wash, peel, and dice your potatoes evenly.
Add them to a pot with salted cold water and bring to a boil on the stove.
Lower the potatoes to a simmer and cook for 20 min or until fork tender.
While the potatoes are cooking - add the extra virgin olive oil and dairy free butter to a separate pot on the stove and heat on medium until the butter melts.
Once the butter melts, add the garlic cloves and 1 tsp parsley to the mixture and cook for about 15 min until you can smash the garlic easily with a spoon or spatula then take it off the heat.
Once potatoes are done, drain the water out and add them back to the pot or another bowl.
Add the olive oil and butter mixture, almond milk, salt, pepper, garlic powder, and the remaining dried parsley to the bowl.
Mix with an electric mixer to your desired consistency and enjoy!
Tips & Notes:
Make sure the almond milk is unsweetend and unflavored!
This same recipe can be used with dairy milk and butter as well.
Add an 1/8 tsp of salt, pepper, and garlic powder at first, taste the potatoes and see if it needs more!
Follow the link below for the video tutorial!
Don't forget to share your creations by tagging me on social media. I'd love to see how you put your own spin on this classic recipe. Enjoy!
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