Low Iodine Dairy Free Mashed Potatoes

Total time35 min

Prep time10 min

Cook time25 min

4.7

(3)

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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
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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