Do you love mashed potatoes but can't eat dairy or soy? This easy recipe creates creamy mashed potatoes without the allergens.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8-10 servings
Ingredients:
2 pounds red-skinned potatoes
2-4 cloves garlic, peeled
1 cup rice milk (not vanilla)
2 tablespoons olive oil
Salt and pepper to taste
Preparation:
Bring a large pot of water to a boil.
Chop potatoes into rough quarters and add to boiling water. Toss in garlic cloves. When potatoes are soft when pierced with a fork, remove from heat, drain thoroughly, and return potatoes and garlic to pot.
Pour rice milk and olive oil into pot, and mash with hand-held potato masher. Add salt and pepper to taste.
Scoop mashed potatoes into a serving bowl and serve hot.
