Creamy Mashed Potatoes


  • 3 pounds organic Yukon gold potatoes

  • 1 3/4 cup unsweetened almond milk, room temperature

  • 1/2 cup ghee

  • 1 1/2 teaspoons salt divided

  • 1/4 cup chopped chives

  • 1 tablespoon garlic oil or powder


  • Wash and cut potatoes into fourths. Place in a large pot and cover with cold water and 1/2 teaspoon salt. Turn the heat to medium high and stir occasionally until the water boils. This should take 8-10 minutes.

  • Cover, turn heat to low and cook 10-15 minutes, until a fork can easily go through a potato.

  • Turn off heat, drain potatoes and add them back to the hot pot. Add in almond milk, ghee, and remaining salt. Mash with a potato masher until smooth.

  • Add in chives and garlic oil, stir and serve.


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