🥔Ready to make the creamiest, butter-infused mashed potatoes for Thanksgiving? The secret is in the potato blend.😉They’ll melt in your mouth, with each buttery bite.
🧈This recipe is ready in less than 30 minutes, and is so easy to make your own. I’ve included all the recipes in one: low histamine, vegan option, Instant Pot, and stovetop. Top ’em with fresh chives for the perfect ending to each bite!
INGREDIENTS
4 Russet potatoes
4 red or gold potatoes
6 garlic cloves, peeled and minced (take unpeeled garlic glove, place it under knife held sideways, and small the knife over the clove with the palm of your hand. The clove will pop out, just remove any peel still attached)
½ c unsweetened full-fat Native Forest Simple Coconut Milk (no additives or preservatives, BPA-FREE can) – You won’t be able to taste this, it will just add creaminess.
6 tablespoons organic vegan butter, or extra virgin olive oil
1 ½ tsp sea salt
Fresh chopped chives, for serving
Optional:Â
Crushed pink peppercorns or black pepperÂ
â…› tsp garlic powder (if you want a little extra garlicky kick, very subtle)
2 dollops of your fave cream cheese
MAKE IT – INSTANT POTÂ
1. Peel potatoes, rinse them in cold water, and cook them for 10 minutes on the Instant Pot steam setting.
2. Drain water, and set it aside if you are not able to tolerate coconut milk (you’ll use this in place of coconut milk). Set potatoes aside in a colander to drain any remaining water.
3. Wipe down the inside of the pot, and add garlic, salt, and butter or evoo. Saute just a few minutes, until golden.
4. Add steamed potatoes, salt, and mix until fully combined.
5. Add coconut milk, and stir. Add optional ingredients (cream cheese, garlic powder, etc). Cook for a minute, stirring constantly to break down potatoes to desired consistency (don’t need a masher). Add more butter at this time if mashed potatoes aren’t as creamy as you’d like.
6. Taste for seasonings, and remove from heat.
7. Place in serving dish, and add a dollop of butter right in the middle of mashed potatoes. Garnish with fresh chopped chives.Â
MAKE IT – STOVETOP
1. Peel and rinse potatoes in cold water. Chop the potatoes into slices. Place the potatoes in a large pot, and add enough water to cover them.Â
2. Add 1 tablespoon of sea salt, and stir to combine.
3. Bring to a boil, then reduce the heat to maintain a simmer. Simmer about 25 minutes, until the potatoes are very soft (poke with a fork, should be tender and almost falling apart)
4. Drain water, and set it aside if you are not able to tolerate coconut milk (you’ll use this in place of coconut milk). Set potatoes aside in a colander to drain any remaining water.
5. Wipe the pot with a couple of paper towels, and add butter to the pot. Set heat to medium, and heat butter until it’s hot. Add 6 cloves garlic and saute until golden, 2-3 minutes.
6. Add steamed potatoes, salt, and mix until fully combined.
7. Add coconut milk, and stir. Add optional garlic powder, cream cheese, etc, if using. Cook for a minute, stirring constantly to break down potatoes to desired consistency (don’t need a masher). Add more butter at this time if mashed potatoes aren’t as creamy as you’d like.
8. Taste for seasonings, and remove from heat. Place in serving dish, and add a dollop of butter right in the middle of mashed potatoes.
9. Garnish with fresh chopped chives.
GF/DF
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