Eosinophilic Esophagitis Friendly Dairy Free Mashed Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp kosher salt, plus more for the cooking water
- 4 tbsp dairy free butter
- ¾ cup unsweetened oat milk or unsweetened almond milk
Chef's tipChoose an unsweetened oat milk for savory dishes. - ½ tsp garlic powder
- ¼ tsp black 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 a generous pinch of salt. 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 18–20 minutes.
- 2
While the potatoes cook, combine the dairy free butter and dairy free milk in a small saucepan over low heat until the butter is melted and the mixture is warm but not simmering, about 3–4 minutes. Remove from heat and set aside.
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