Light & Creamy Mashed Potatoes
These Light & Creamy Mashed Potatoes are a crowd pleaser! You won't believe they don't include milk. Plus they're Whole30, Paleo, and gluten free.
- 8 medium potatoes, I recommend yellow or gold potatoes.
- 1 1/2 cups chicken stock
- 2 tablespoons ghee, Can substitute a vegan buttery spread if dairy free.
- salt & pepper to taste
Optional: chopped fresh herbs
Heat a pot of water to boil. You'll want enough to cover your potatoes completely.
Peel your potatoes and slice in half.
Add potatoes to the boiling water.
Boil until you can easily pierce the largest potato with a fork.
Drain water from pot.
Add 1 cup of your chicken stock.
Using an electric beater slowly blend your potatoes with the chicken stock.
Add a little more chicken stock. Beat again. Continue until your potatoes are smooth and you're happy with the texture. You may not require the full 1 1/2 cups of chicken stock or you may want to add a bit extra. The amount needed varies based on the size of the potatoes used.
Add ghee, salt, and pepper to taste.
Optional: Stir in finely chopped herbs or top with an extra dollop of ghee.
Nutrition info is based on using 1 1/2 cups of chicken stock. Amount used can vary based on size of your potatoes but I always tend to land somewhere in this neighborhood. Feel free to use less or more to achieve your desired consistency.
Instead of ghee you can substitute a vegan buttery spread if you're dairy free.
Calories: 125kcal, Carbohydrates: 20g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 62mg, Potassium: 674mg, Fiber: 3g, Vitamin C: 17.7mg, Calcium: 47mg, Iron: 5.1mg