Classic Mashed Potatoes (Paleo + Vegan)
2 lbs. yellow or red potato, scrubbed and cut to medium dice (see note)
1/2 cup plus 2 tablespoon vegetable or
fine sea salt
1/2 teaspoon ground
1 scallion, finely
Place potatoes in a medium sauce pan and cover with cold water 1" above. Bring to a boil and then lower to medium-high heat and cook until fork tender, about 15-20 minutes.
Drain potatoes in a colander.
in the same sauce pan and heat until hot. Place the potatoes back in the sauce pan with the heated
and mash with a potato masher until smooth. Add
and stir to combine.
Serve hot with scallion garnish.
We recommend yukon gold or red bliss potatoes here and like the skin left on for these mashed potatoes, but feel free to peel if you prefer to leave them out. It's important to keep the dice on the potatoes about the same size so they cook evenly.
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