Almond Milk Mashed Potatoes
Creamy mashed potatoes made with unsweetened almond milk.
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 butter - salted cut into tablespoons
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, almond milk, and butter to the warm potatoes.
- With a potato masher, mash the potatoes 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.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 330kcalCarbohydrates: 41gProtein: 5gFat: 18gSugar: 4g
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