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PREP TIME: 10 minutes
ACTIVE TIME: 10 minutes
3 pounds Yukon gold potatoes, peeled
and chopped into large chunks
½ cup unsweetened nondairy milk (nutfree and/or soy-free if necessary), plus
more if needed
¼ cup olive oil
Salt and black pepper to taste
1. Place the potatoes in a pot and
cover with water. Bring to a boil and
cook until the potatoes are tender, 7 to
8 minutes. Drain the potatoes, then
return them to the pot.
2. Add the milk and olive oil. Mash
until it reaches the desired
consistency. If the potatoes are still too
dry, add milk by the tablespoon until it
reaches the desired moisture level.
Add salt and pepper. Leftovers will keep in the fridge in an airtight container for up to 4 days.
Truffled Mashed Potatoes: Replace 3 tablespoons of the olive oil with truffle oil, and add ½ teaspoon of
garlic powder.
Reduced-Calorie Mashed Potatoes: Replace half of the potatoes with 1½ pounds cauliflower florets.
To make the mashed potatoes extra smooth, process them in a food processor with the milk and olive oil.