Low Iodine Classic Mashed Potatoes

Total time40 min

Prep time15 min

Cook time25 min

4.8

(16)

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Ingredients

6 servings

3 lb yukon gold potatoes, peeled and cut into 2-inch chunks
1 tbsp kosher salt, plus more to taste
6 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp white pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, 18–22 minutes.
2
While the potatoes cook, combine the butter and heavy cream in a small saucepan over low heat until the butter is melted and the mixture is steaming but not boiling. Remove from heat and keep warm.

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