Mashed potatoes….yum. I think I was gluten free, dairy free, and soy free for 2 or 3 years before I decided to make myself some homemade mashed potatoes. Why? For some reason I thought they were a pain to make because my step mom always made them for the holidays and complained about how time consuming it was. What!? They’re super easy! I have no idea what she was talking about because these also aren’t time consuming at all! Maybe now because I cook allergy friendly I’m used to making things from scratch? Who knows! These are buttery and delicious, even without dairy. I’ve made them with Kerrygold Pure Irish Butter (the only dairy I can tolerate) and also with Spectrum Organic All Vegetable Butter Flavor Shortening
Let me be the first to aplogoize – It’s been a few weeks since I’ve posted. Between the last post and now we’ve celebrated Thanksgiving and Christmas (my first time hosting, filled with allergen free Christmas dishes), I’ve transferred to a new real estate agency (because my broker retired), AND my husband and I have also started working on a new project for our business (which includes ripping off the second level of a house and completely rebuilding it). I’ve been busy – I promise I didn’t mean to neglect you! Actually, I didn’t neglect the blog for as long as it looks, because a little over a week ago, I wrote a post on allergy friendly sides to eat with ham BUT something happened and it never published (I promise I’ll write one up again later). In that post I included these allergy friendly mashed potatoes. Where on earth could that recipe be now? No idea. I need it because I’m making cottage pie with ground beef tonight for dinner (it goes on top). I planned on modifying my recipe for the pork tenderloin shepherd’s pie I created a few months ago but unfortunately, I also can’t find that recipe. The frustration is killing me. Anyways, hence my reasoning behind posting these today…..I am constantly jotting down my creations on little pieces of paper that float around the house and sometimes (like in the case of the pork tenderloin shepherd’s pie) I lose them. I’ll be posting my recipe for shepherd’s pie made with ground beef (also known as cottage pie) hopefully tomorrow (or as soon as I can too)!
Allergy Friendly Homemade Mashed Potatoes; Gluten Free, Soy Free, Nut Free, Dairy Free Option Recipe
- 6 organic russet potatoes, peeled and quartered
- 1/2 cup (equal to 1 stick) of Kerrygold Pure Irish Butter, or Spectrum Organic All Vegetable Butter Flavor Shortening
- 1/4 cup dairy free milk (we use So Delicious Organic Coconut Milk Unsweetened, we have also used original flavor which is sweetened an it tasted fine)
- Celtic Sea Salt, Fine Ground
- Black pepper
- Place your quartered potatoes into a medium pot and top with water. Bring to a boil and simmer for about 20 minutes or until there is no resistance when poked with a fork. Drain the water from the pot and then smash the potatoes with a potato masher (I used this one, OXO Good Grips Nylon Potato Masher for Non-Stick Cookware, because I like to mash in the same pot as I cooked the potatoes in - why dirty something else?).
- Once the potatoes are smashed, add the butter (or substitute) and milk, stir to combine. If the potatoes seem too dry, add either more butter or more milk. Season with salt and pepper (usually 1/4 to a 1/2 tsp of each will do).
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