Red Meat Allergy Friendly Make-Ahead 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
8 servings
- 4 lb russet potatoes, peeled and cut into 2-inch chunks
- 1 tbsp kosher salt, plus more to taste
- 1 cup whole milk
- ½ cup heavy cream
- 6 tbsp unsalted butter, cut into pieces
- 4 oz cream cheese, softened and cut into pieces
- ½ tsp garlic powder
- ¼ tsp white pepper
For reheating
- 2 tbsp unsalted butter, cut into small pieces, for reheating
- ¼ cup whole milk or heavy cream, for reheating
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 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until a fork slides through the center of the largest piece with no resistance.
- 2
While the potatoes cook, combine the milk, heavy cream, and 6 tbsp butter in a small saucepan over low heat and warm until the butter is fully melted and the mixture is steaming but not boiling. Remove from heat and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!