Yields: 2 | Prep time: 10 mins. | Cook time: 30 mins.
I N G R E D I E N T S
4 peeled and quartered russet potatoes
½ tsp of salt (to taste)
1 tsp of pepper (to taste)
2tbsp of Myokos Non-Dairy Butter
1 tbs of minced garlic (2 cloves)
½ cup of Ripple ½ & ½
½ cup of soymilk (almond milk does not have enough fat)
D I R E C T I O N S
Fill a standard dutch oven or short stockpot with hot water 2/3rds of the way, lightly salt and boil quartered potatoes until fork-tender. (If you can use an Instapot that would be faster).
While boiling, combine, non-dairy ½ and ½, soymilk, butter and garlic in a small saucepot with salt and pepper and cook down until condensed.
Drain the potatoes into a colander and place them in an electric mixer with non-dairy mixture. Beat on medium-high until creamy!
Serve and enjoy!
Xo,
Marina