Almond Milk Mashed Potatoes
Creamy dairy free mashed potatoes made from scratch with unsweetened almond milk and dairy free butter. Gluten free and low FODMAP.
Servings: 6 Servings
Ingredients
- 4 pounds yukon gold potatoes (Note 1)
- 1 tablespoon salt for cooking water
- 2 teaspoons kosher salt for cooked potatoes
- 1 cup unsweetened almond milk (Note 2)
- 4 tablespoons dairy free butter cut into tablespoons (Note 3)
Instructions
- Wash and peel the potatoes.
- Using a sharp knife and cutting board, cut the potatoes into equally sized potatoes.
- Fill a large pot with cold water. Enough to cover the potatoes. Add the diced potatoes to the pot.
- Add a tablespoon of kosher salt to the water. Bring the pot to a boil. Cook the potatoes for 10-15 minutes or until the potatoes are fork tender.
- Drain potatoes in a colander. Put cooked potatoes back into the large pot. This will cause any residual moisture to evaporate.
- Add 2 teaspoons of kosher salt, unsweetened almond milk, and dairy free butter to the warm potatoes.
- Mash with a potato masher until desired consistency is reached. Serve immediately.
Notes
Note 1: Russet potatoes will also work.
Note 2: Also regular milk 1%, 2% or whole or lactose free milk will also work.
Instant Pot Instructions
- Wash, peel, and cube the potatoes into equal-sized pieces.
- Add potatoes to the Instant Pot liner. Pour in 1 cup of cold water. Add 1 tablespoon of kosher salt.
- Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release any remaining pressure.
- Drain any remaining liquid. Add the unsweetened almond milk, dairy free butter, and 2 teaspoons of kosher salt. Mash until smooth and creamy.
Nutrition Information
Serving: 1 ServingCalories: 330kcalCarbohydrates: 41gProtein: 5gFat: 18gSugar: 4g
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