This Spring season, why not make a delicious side that’s perfect any time of the day? For sure, these mashed potatoes will not only satisfy your taste buds but also free you from dairy guilt!
Making the Best Mashed Potatoes This Fall
One of the best add-ons to any dinner is no doubt, mashed potatoes. But this time, it won’t have any milk or butter or cheese– and it will taste even better! Opt for the healthier side and check out this dairy-free mashed potato recipe.
4 medium to large gold potatoes
1-2 cups chicken broth
Pinch of garlic powder
Salt and pepper to taste
Chives for garnish (optional)
First, scrub the potatoes very well under running water and peel them if you like them sans skin. Cut into squares about ½ inch, or smaller. Make about 4 cups of cut-up potatoes.
Place potatoes into a large pot and fill with water. Bring to a boil over high heat.
Once boiling, reduce the heat to about medium but make sure the potatoes continue to simmer. Stir occasionally.
Boil for about 20 minutes, or until potatoes are tender and cooked through. Once ready, remove from heat and drain in a colander, then place potatoes in a medium-sized glass or plastic bowl.
Add a pinch of garlic powder and about 1 cup of chicken broth. Using a hand mixer, beat on low speed for a minute or so, then increase mixer speed to break up any potatoes pieces.
The potatoes should be easy to stir, but not soupy. Add more chicken broth as needed to reach the desired consistency, and mix.
Add salt and pepper to taste but be careful not to add too much salt, as the chicken broth may be already salty.
Garnish with chives, if desired, and enjoy!