Breastfeeding Friendly Dairy Free Cheesy Garlic Mashed Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 tsp salt, plus more for the cooking water
- 4 cloves garlic, peeled
- 3 tbsp dairy free butter
- ¾ cup dairy free milk, warmed
- ½ cup dairy free cheese, shredded
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the potato chunks and garlic cloves in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of 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, about 18–20 minutes.
- 2
Drain the potatoes and garlic through a colander, then return them to the pot. Set the pot over low heat for 1–2 minutes, shaking occasionally, until any remaining surface moisture has evaporated and the potatoes look dry.
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