Dairy Free Mashed Potatoes

🧂 Ingredients

• 2 ¼ pounds Yukon gold potatoes

  peeled and chopped into 1-2 inch chunks
• ½ cup gluten free chicken broth
• ½ cup dairy free milk

  such as oat or rice
• ¼ cup dairy free margarine
• salt and pepper

  to taste

Instructions

• 1 Pour the chicken broth into the pressure cooker and place the trivet inside.
  Place the potatoes on top of the trivet. Secure the lid and set the pressure
  valve to "sealing". Set to the manual setting for 10 minutes. When the timer
  goes off, allow the pressure to release naturally for 5 minutes, then turn the
  valve to release the remaining pressure. Remove the lid and the trivet.
• 2 Add the dairy free margarine and milk to the pot and mash the potatoes using a
  potato masher. Mash until the potatoes are smooth and creamy. Add additional
  milk if needed. Salt and pepper to taste. Serve immediately or keep warm in the
  pressure cooker until ready to serve.
• 3 Place the potatoes in a large stock pot and cover with water. Bring to a boil,
  then reduce the heat to low and cover. Simmer for 20-25 minutes or until
  potatoes are tender.
• 4 Drain the potatoes and return to the pot. Let them sit for a minute to allow the
  excess water to evaporate. Add the dairy free margarine and begin mashing the
  potatoes. Once the margarine is melted and the potatoes are mashed, begin adding
  the broth and milk substitute gradually and mash until the potatoes are smooth
  and creamy. Add salt and pepper to taste. Serve immediately.
• 5 For lump-free potatoes, put them in a food mill or ricer before adding the other
  ingredients.

Nutrition Info