Dairy-Free Mashed Potatoes

These are really good. I’d be lying if I said they wouldn’t be better with sour cream. But they are good. My milk-allergic toddler loves them!

Chop 2 lb baby red potatoes, or idaho white. I leave them peeled. Put in pot with water and bring to boil. Cook until tender and drain. Add about 3/4 cup of rice milk or chicken broth. Add a generous amount of salt and pepper. Add 2T dairy-free butter (Smart Balance Organic Whipped is my choice.).  Then drizzle in a little olive oil and mash all together until your desired level of lumpiness. Serve hot.


One response

  1. Pingback: Really Really Yummy, Allergy Friendly Shepherd’s Pie | The Allergy Free Kitchen

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