This simple, 3-ingredient mashed potato recipe is vegan, dairy-free, oil-free and healthy enough to eat every day!
EQUIPMENT
- Stock Pot
- Potato masher
- Colander
INGREDIENTS
- 2.5 pounds gold potatoes scrubbed and washed clean, cut into 2 inch pieces
- ½ cup almond milk unsweetened, unflavored
- ½ teaspoon sea salt more, to taste
INSTRUCTIONS
- Add cut potatoes to a stockpot and then cover with water and bring to a boil over high heat.
- Boil until potatoes are fork tender.
- Drain water and put potatoes back in pot or in large heat-proof bowl.
- Add almond milk and salt and then mash well with a potato masher. Taste and adjust seasoning, to your preference.
NOTES
- You can use russet potatoes for this recipe instead, but the gold potatoes really do make the best mashed potatoes, in my opinion.
- Instead of almond milk, you can use any other unsweetened, unflavored plant-based milk, such as: soy milk, oat milk, etc.
- Instead of sea salt, you could use kosher salt (you’ll likely need to double the amount of kosher salt), garlic salt, seasoned salt or a no-salt seasoning.
- To mix it up, consider adding in: roasted garlic, sauteed garlic, parsley, chives, green onion or rosemary.
NUTRITION
Serving: 1cup
Calories: 223kcal | Carbohydrates: 50g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 348mg | Potassium: 1194mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 56mg | Calcium: 72mg | Iron: 2mg
