Creamy Mashed Potatoes
Prep Time: 10 minutes | Cook Time: 25 minutes | Serves: 4
Mashed potatoes get their smooth, creamy texture from butter and cream or milk. That’s a lot of dairy products to avoid, but don’t despair! Grab some spuds and get started on this alternate recipe that is even better than the original!
Ingredients
- 1 1/2 pounds (24 oz) Yukon gold potatoes, plus water and salt for cooking
- 1/4 cup chicken broth
- 1/4 cup rice milk
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Tools
- vegetable peeler
- cutting board
- chef’s knife
- large pot
- measuring cups/spoons
- small saucepan
- colander
- potato masher
- Clean potatoes under running water and peel using a vegetable peeler.
- Cut into 2-inch (5.1-cm) cubes and place in a large pot.
- Add enough water to cover the potatoes in the pot. Add 1 tablespoon salt.
- Place pot on a burner set to medium-high and bring to a boil. Once boiling, turn the heat down to simmer. Cook for 20 minutes or until tender.
- Place the chicken broth, rice milk, olive oil, salt, and pepper in a small saucepan. Cook over medium heat until it barely bubbles. Remove from heat and set aside.
- Drain the potatoes and return them to the pot. Pour about half of the warm rice milk/broth mixture over the potatoes.
- Use a potato masher to gently mash the potatoes. Add more liquid a little at a time until potatoes are fluffy.
- Taste for seasoning. If they need a little more salt, add a pinch at a time.
- Serve hot with Swedish Meatballs or alongside any of your favorite dinner time main courses.