Creamy Dairy Free Mashed Potatoes
These Dairy Free Mashed Potatoes are so creamy, you won't even miss the butter!
Servings: 6 Adults
Ingredients
- 7 medium russet potatoes peeled
- 2 Tbsp coconut oil
- ¾ cup almond milk (original not vanilla!)
- 1½ tsp salt
- ¼ tsp pepper
- 1 tsp rosemary
Instructions
- Peel and Cut the potatoes into ½ inch cubes.
- Place the potatoes in a stock pot and fill the pot with water until the water is an inch or 2 inches above the potatoes.
- Bring to a boil and Cook for 10 minutes or until the potatoes are soft (easy poke with a fork)
- Drain the potatoes and return them to the pot and begin to mash them with a smasher. Add coconut oil, milk, salt, pepper, and rosemary.
- Take a hand held mixer and beat the potatoes on a high setting until they are fluffy and creamy. Once the potatoes are smooth you are done!
- add more Salt and pepper to taste
Notes
Coconut oil can vary in taste and texture. I have two different kids of coconut oil, one is more sweet and that is called Members Mark unrefined virgin cold-pressed coconut oil. It has a velvety texture but is more sweet. The Rosemary really compliments the subtle sweetness but if you’d rather avoid any sweet taste try Louana 100% pure coconut oil.
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