Gluten Free Mashed Potatoes
Creamy garlic mashed potatoes that can be paired with any meal.
Servings: 6 servings
Calories: 295kcal
Cost: $4
Equipment
- Hand mixer
- Large mixing bowl
- Large pot to boil the potatoes
- Potato masher or meat tenderizer will work!
Ingredients
- 3 pounds Russet potatoes Washed and cubed into 1 inch cubes.
- 1 cup Coconut cream Or milk/ almond milk is ok.
- 5 tbsp Butter If you are vegan, you can sub vegan butter or ghee.
- 1 pinch Sea salt
- 6 cloves Garlic, minced
To garnish:
- 1/2 cup fresh parsley
- 1 tsp freshly cracked pepper
Instructions
- Wash all potatoes and dice them into fourths. Place the diced up potatoes in a large pot and bring to a boil. Boil for 20 minutes. Once the potatoes are soft, drain the water in a colander and place the potatoes in a bowl. Using your potato masher (a meat tenderizer will also work) mash up the potatoes. I like to leave the skin on. The skin contains a ton of nutrients! Add in the melted ghee ( you can melt it in the microwave or over the stovetop), garlic, sea salt, pepper, and dairy free milk/ cream of your choice and blend with the handheld food processor until a mashed potato like consistency forms. OPTIONAL: garnish with fresh herbs like parsley on top.
- If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Notes
Servings: This recipe yields approximately 6 servings.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.
Storage: You can store this recipe in the fridge for up to 5 days. I would suggest adding a little bit dairy free milk when reheating to ensure the potatoes are moist when reheated.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 22g | Protein: 4g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 32mg | Sodium: 32mg | Potassium: 653mg | Fiber: 3g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 2mg