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.

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.

RECIPE NOTES

Process the mashed potatoes with the milk and olive oil in a food processor to make them extra smooth.