Also known as loaded-with-awesomeness red skin mashed potatoes. Or a “you’ll never need to look up another mashed potatoes recipe in your life” kind of awesome. Because these mashed potatoes? Are LOADED with flavor and easy as pie. They have CREAM CHEESE IN THEM. and not just any cream cheese (because at this point, we all know I’m lactose intolerant)…but ALMOND MILK CREAM CHEESE WITH CHIVES. All your paleo / dairy free mashed potatoes dreams just. came. truuuuue.
Uuuuummmm dying of happiness it’s FINE.
Want to know something weird, slash kind of awesome, slash kind of gross? Every year at Thanksgiving dinner growing up, my brother, cousin and I (of course) refused to eat any vegetables. Our favorite part of the meal? Making mashed potato sandwiches. Because starch-on-starch-on-starch was preeetty much the best combo ever to our tastebuds at that point. We would take: a buttery (baked straight from the blue canister) roll, cut it in half and slather with a big scoop of mashed potatoes, a scoop of corn (again, warmed straight in the freezer packet), and a dollop of butter. Close that roll, squish it all together, and shove it in your mouth. Because *give me carbs or give me death*, obviously.
I think my intestines may explode if I ate that kind of sandwich now. But hey, I don’t even miss that sandwich when I eat these mashed potatoes. Holy MOLY you guys, the flavor explosion is real. And they’re so. freaking. easy. Loaded with ghee, the almond milk chive cream cheese, garlic, salt and pepper, and creaminess of cashew milk? Easter/Thanksgiving/any-random-weekend-dinner, here we cooome. AND there’s a slow cooker method too for when you’re crunched for time making holiday meals! Because the struggle can be real sometimes, I get ya.
- 3 lbs red skin potatoes, washed and cut into large chunks
- ¾ cup cashew milk
- 2-3 Tbsp ghee
- 4 oz (½ package) almond milk chive cream cheese
- 1 tsp sea salt
- 1 tsp garlic powder
- ½ tsp fresh ground black pepper
- For serving: chopped scallions
- Put the potatoes in a large pot and fill with water until the potatoes are covered by about 1-2 inches. Bring the water to a boil over medium-high heat, and then continue to boil for about 10-15 minutes, until the potatoes are cooked through and easily forkable.
- Drain the potatoes in a colander and place them back in the pot. Mash with a potato masher (be careful, it’s hot!) and add the cashew milk, ghee, sea salt, garlic powder, and pepper.
- Once everything is mashed and mixed together, stir in the cream cheese just before serving. Garnish with chopped scallions, if desired.
- Place all ingredients except the cream cheese and scallions in the slow cooker (NO, you don’t need to add any water). Set on low for 6-8 hours or high for 3-4 hours, or until easily forkable and tender.
- Use a hand blender or potato masher to mash everything up to your desired consistency, and stir in the cream cheese. Season with salt and pepper to taste, serve with chopped scallions for garnish.