Dairy Free Creamy Herb Mashed Potatoes
Mashed potatoes are such a traditional dish for the holiday, and now you can make them for everyone, dairy free!
Servings: 10
Calories:
Ingredients
- 5 lbs Russet Potatoes
- 2 TBSP Salt
- 1 TBSP Dry Sage
- 1 TBSP Dry Thyme
- 1 TBSP Minced Garlic
- 2-3 cups Cashew Milk
- 2 TBSP Olive Oil (plus a drizzle for garnish)
- 1 tsp Salt
- Fresh Herbs - Rosemary, Thyme and Sage for garnish (optional)
Instructions
- Peel and chop your potatoes into 1 inch cubes.
- In a large pot, add in your potatoes , 2 TBSP of salt and cold water so that your potatoes are fully submerged. Bring up to a boil. Cook your potatoes until they are soft and fork tender, about 15-25 minutes. You should be able to poke them with a fork and they should slide off without effort.
- Strain the water off your potatoes and put them back into the hot pot so that they can steam dry while you gather your ingredients.
- Add in your dry herbs (sage and thyme), minced garlic and a tsp of salt.
- Pour in 2 cups of cashew milk, 2 TBSP of olive oil and mash your potatoes until they reach your preferred consistency. If needed, continue to add in cashew milk 1/4 cup at a time until they are creamy. Taste and season with more salt if desired. *be careful not to over mash or mix your potatoes to keep them fluffy and soft. *if you are not serving right away, see notes in my blog about making ahead, reserve 1 cup of cashew milk
- Once they are creamy to perfection, add to your serving bowl and garnish with another heavy drizzle of olive oil and fresh herbs.
