Breastfeeding Friendly Dairy Free Loaded Mashed Potatoes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 lbs yukon gold potatoes, peeled and cut into 2-inch chunks
- 1 tsp salt, plus more for the cooking water
- 6 strips bacon
- 4 tbsp dairy free butter
- ¾ cup dairy free milk, warmed
- ½ cup dairy free sour cream
- ½ tsp garlic powder
- ¼ tsp black pepper
- 3 tbsp fresh chives, thinly sliced
- ½ cup dairy free cheese, shredded (optional)
Instructions
- 1
Place the potato chunks 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 and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
While the potatoes cook, lay the bacon strips in a cold small skillet and set over medium heat. Cook, turning occasionally, until the bacon is deep golden and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!