MASHED POTATOES
SERVES 8 TO 10 PORTIONS
3lb (48oz) Yukon gold potatoes, peeled and chopped into large chunks
1/2 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary), plus more if needed
1/4 cup olive oil
Salt and black pepper to taste
NUTRITIONAL VALUES
Calories: 96kcal
Fat: 5.9g (0.9g S.Fat)
Carbs: 10.4g
Protein: 1.7g
Sugar: 0.5g
Sodium: 10mg
METHOD
Fill a pot halfway with water and add the potatoes. Bring to a boil and cook for 7 to 8 minutes, or until the potatoes are tender. Return the potatoes to the pot after draining.
Combine the milk and olive oil in a mixing bowl. Mash until the desired consistency is reached. If the potatoes are still too dry, add a tablespoon of milk at a time until they reach the desired moisture level. Season with salt and pepper. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Combine the milk and olive oil in a mixing bowl. Mash until the desired consistency is reached. If the potatoes are still too dry, add a tablespoon of milk at a time until they reach the desired moisture level. Season with salt and pepper. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
VARIATIONS
Truffled Mashed Potatoes: Replace 3 tbsp. olive oil with
truffle oil and add 1/2 tsp. garlic powder to the mashed potatoes.
Reduced-Calorie Mashed Potatoes: Use 1 1/2 pounds cauliflower florets in place of half of the potatoes.
Reduced-Calorie Mashed Potatoes: Use 1 1/2 pounds cauliflower florets in place of half of the potatoes.
RECIPE NOTES
Process the mashed potatoes with the milk and olive
oil in a food processor to make them extra smooth.
