Dairy-Free Red Skin Mashed Potatoes
Prep time
Cook time
Total time
Get ready to rock your tastebud's world...dairy-free red skin mashed potatoes! Comforting, delicious, and so easy to make. They're also Whole30 compliant!
Recipe type: Side Dish
Serves: 4 servings
  • 6 red skinned baby potatoes
  • Salt
  • 2 Tbsp. ghee (dairy-free option) or butter
  • 2 Tbsp. almond milk, (other nut milks work too! Standard dairy milk is also always an option) plus more if needed
  • Black pepper
  • 2 Tbsp. fresh minced chives, optional
  1. Wash the baby red potatoes with soap and water to clean the skins.
  2. Cut the potatoes in half, then put them in an empty pot.
  3. Add cold water to the pot just until it covers the tops of all the potatoes.
  4. Add a pinch of salt to the water, and put on the stove over high heat.
  5. Once the potatoes come to a rapid boil, let them cook about 10 minutes. You'll know they are done when you can easily stick a fork in a potato and it starts to fall apart.
  6. Drain the potatoes in a colander.
  7. Return the empty pot back to the stove over low heat.
  8. Add the ghee/butter to the pot to get it melting, and put the hot potatoes back in the pot.
  9. Pour in the almond milk and another pinch of salt (about ¼ tsp.) and black pepper. Add the chives if you want to mix them in as well.
  10. Use a hand mixer on the lowest speed possible to begin to whip and purée the potatoes over the low heat. You can gradually increase the speed as you go, but don't mix for more than a minute or so.
  11. Taste check the potatoes for salt and add more if needed. If you want thinner, creamier potatoes, you can add another Tbsp. of almond milk and re-mix.
Recipe by Ally's Cooking at http://allyscooking.com/2018/07/14/dairy-free-red-skin-mashed-potatoes/