- 4 large russet potatoes, peeled
- 2 teaspoons garlic powder
- 1 teaspoon granulated onion
- ½ to ¾ cup cooking water
Just thinking about mashed potatoes makes me swoon—they’re so fluffy and belly-pleasing, mmm. But what’s not pleasing is all the butter, milk and cream that is typically added. Below you’ll find an easy recipe for basic dairy-free mashed potatoes.
Cut the potatoes into chunks. In a soup pot, cover the potatoes with water. Add the garlic powder and granulated onion, and bring to a boil. Boil on med-high until potatoes are soft and easily pierced with a fork and starting to fall apart, about 10-15 minutes.
Drain the potatoes and place into a large bowl (but keep the cooking water handy). Using a handheld electric beater, blend the potatoes on low, adding the cooking water gradually until you reach your desired consistency. Serve with pepper and chives, or finely chopped, cooked broccoli.
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