No need for butter and cream in this recipe. Russet potatoes are mashed with roasted garlic "buttah" in this delicious oil-free version of the classic favorite.
Steps
1
Cooking the Potatoes
Ingredients
2 lb russet potatoes, peeled and cubed
To cook the potatoes, place them into a medium sauce pan, cover with salted water and simmer until tender. Strain and return to the pan. You can also simply steam the potatoes until tender.
2
Finishing the Dish
Ingredients
1 cup Roasted Garlic & Onion Buttah
1/4 cup unsweetened non–dairy milk of choice
sea salt, to taste (optional)
To finish the dish, while the pan is still on the hot burner, add the Roasted Garlic & Onion Buttah and non-dairy milk.
Using a potato masher, mash until mixed thoroughly and smooth. Season to taste with the optional sea salt.
Serve as is with Wild Mushroom Gravy or pipe into potato shells for twice–baked potatoes.
