Ingredients
Method
Preparation
- Begin by peeling and cubing the potatoes into roughly equal pieces.
- Place the cubed potatoes in a pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Once boiling, reduce the heat and let simmer for about 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Once cooked, drain the potatoes and return them to the pot to steam away excess moisture.
- Grab a potato masher and start mashing away!
- Add in the almond milk and olive oil (or dairy-free butter), mixing until you reach your desired texture.
- Season with salt, pepper, and add garlic powder if desired, then mix well.
- Transfer your creamy mashed potatoes into a serving bowl, and if desired, garnish with fresh chives.
Notes
Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months. Reheat over low heat or in the microwave.