Red Skin Mashed Potatoes {with almond milk cream cheese}
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6-8 servings
Ingredients
  • 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
Directions
Stovetop method
  1. 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.
  2. 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.
  3. Once everything is mashed and mixed together, stir in the cream cheese just before serving. Garnish with chopped scallions, if desired.
Slow Cooker Method
  1. 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.
  2. 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.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/creamy-red-skin-mashed-potatoes-dairy-free/