Red Meat Allergy Friendly Dairy Free Loaded Mashed Potatoes
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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
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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.
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