These mashed potatoes are free of dairy, soy, egg, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
Course: Side Dish
Servings: 12½ cup servings
Author: Kristi Winkels
6medium Yukon Gold potatoes, peeled and cubed into 1 inch cubes
½ cupgluten free chicken broth
¾ cup"safe" milkrice, pea, hemp, oat, or other alternative
2tablespoonsolive oil or "safe" margarine(like Earth Balance Buttery Spread)
Salt and pepper to taste
Place the potatoes in a large stock pot and cover with water. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are tender.
Drain the potatoes and add the broth, rice milk, oil or margarine and salt and pepper. Mash until light and fluffy. For lump free potatoes, put them in a food mill or ricer before adding the other ingredients.
Nutrition Facts: Serving size: ½ cup, calories: 85, total fat: 2 grams, saturated fat: 0 g, cholesterol: 0 mg, sodium: 65 mg, total carbs: 14, fiber: 1 g, sugar: 1 g, protein: 2 g
Allergy Free Mashed Potatoes https://www.eatingwithfoodallergies.com/allergyfreemashedpotatoes/ Get more allergy friendly recipes at EatingWithFoodAllergies.com