Candida Diet Friendly Mashed Potatoes

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
Fresh Red Potatoes - Size A PRODUCE Organic Red Potato Fresh Ruby Red Potatoes, Size C, By Lb Giant Red Potatoes Red Potatoes, Small
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1 tsp kosher salt, plus more for the cooking water
¾ cup milk, warmed
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
4 tbsp unsalted butter, cut into pieces
¼ tsp white pepper
2 tbsp 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, 18–22 minutes.
2
While the potatoes cook, warm the milk and butter together in a small saucepan over low heat until the butter is melted and the mixture is steaming but not boiling. Remove from heat and keep warm.

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