One of my most popular posts on this blog is for Dairy Free Mashed Potatoes. However, the post is really rather sad. There are only basic instructions and no pictures at all.
So, I wanted to update the post and show you just how delicious and yummy these potatoes are. Truthfully, even if I could have regular mashed potatoes again with butter and milk, I think I would still make these instead because they are so full of flavor.
Dairy Free Mashed Potatoes
-Peel and cut the desired number of potatoes in cubes and place in a pan.
-Pour chicken broth over top just until potatoes are covered.
-Cook 20 to 30 minutes until potatoes are fork-tender. (You boil the potatoes in the broth instead of water that is traditionally used.)
-Pour 1/2 cup to 1 cup of chicken broth into a separate container and reserve. Keep the rest of the broth in the pan. Do NOT drain.
-Use a potato masher and mash right in the pan. If potatoes are too dry, gradually add the reserved chicken broth until creamy.
Enjoy!
So simple, andyet so tasty!
I shared this post at Tuesday’s Table, Try a New Recipe Tuesday, Waste Not Want Not Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Tasty Traditions.
Will have to try that. I’m sure the chicken broth adds richness to the taters.
Great idea! Thanks so much for sharing this on Waste Not Want Not Wednesday, I’ve pinned it.
I love mashed potatoes! 🙂 Thanks for linking up with “Try a New Recipe Tuesday.” I hope you’ll be able to join us again this week.
We love potatoes mashed with chicken broth and a little olive oil. I don’t usually cook them in broth because I use my pressure cooker, but I should give it a try. Thanks for sharing at Gluten-Free Wednesdays!