Mashed potatoes have to be creamy. No use having dry, lumpy mashed potatoes – it’s just not worth it! I was just using almond milk and dairy-free spread but I’ve now found a way to make it even creamier – by adding stock!
Braxton has been a little bit unwell and didn’t want to eat anything that he had to chew so I added my homemade stock to this and it really made him happy. See what you think…
About 7 white potatoes
125ml low sodium or homemade vegetable stock
Half a cup almond milk
2 tbsp dairy free non-hydrogenated spread / ‘margarine’
1 tsp dried parsley
Himalayan salt & black pepper
Peel and chop the potatoes and put them in a pan of boiling water and bring to the boil.
Once soft, drain in a colander, holding a tiny smidgen of water back, then transfer all back to the pan.
Use a potato masher to mash the potatoes and once they are as smooth as you can get them, add the stock, almond milk and margarine and mix well.
Now add the parsley and salt and pepper to taste.
Add more stock if it is not creamy enough and just keep adding to your desired creaminess!
Love & health,