Don't think you have to give up mashed potatoes if you don't eat dairy; this dairy-free version is made with chicken stock and is as creamy as those with butter, milk, or cream.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
181 Calories
Recipe Instructions
Step 1
Cut each potato into quarters. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let dry.
Step 2
Return potatoes to the same pot. Add chicken stock and garlic and mash potatoes with a potato masher. Add more stock if needed for desired consistency. Season with salt and pepper. Garnish with parsley.
Ingredients
freshly ground black pepper to taste
1 teaspoon chopped fresh parsley, or to taste
3 cloves garlic, smashed, or more to taste
2 pounds baking potatoes, scrubbed
0.5 teaspoon salt
0.5 cup low-sodium chicken stock, or more as needed
