Eosinophilic Esophagitis Friendly Vegan Garlic Mashed Potatoes

Total time40 min

Prep time15 min

Cook time25 min

Eosinophilic Esophagitis Friendly Vegan Garlic Mashed Potatoes

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Ingredients

4 servings

2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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1 tsp salt, plus more for the cooking water
4 cloves garlic, peeled
4 tbsp vegan butter
¾ cup plain, unsweetened oat milk, warmed
¼ tsp black pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the potato chunks and garlic cloves 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.
2
Reduce the heat to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes. Drain through a colander and return the potatoes and garlic to the pot.

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