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What a crazy week! I finally had a photo accepted to a food gallery site…score! I am still learning the finer points of lighting, but I now feel like I am finally on the right track. I was starting to think I was incapable of figuring out how to work a camera As for food styling…..now that’s a whole other challenge. My style is more simplistic and centered around the actual food, not the props and “stuff” cluttering the picture like the simplicity of these Mashed Potatoes in a bowl.
Well we got the snow that they promised us, oh goody! Poor Arlo stepped off of the back steps and sank into the snow…
I’m going to need longer legs if this keeps up!
I don’t think he was enjoying himself out there…
A little help…..Please!
I had to shovel a path for him across the patio from the back door so he could make it back. I think it is time for spring, how about you?
What you will need for this recipe:
Yukon Gold Potatoes
Canned Coconut Milk or Half & Half
Almond Milk
Unsalted Butter
Green Onions
Salt & Pepper
How to make Mashed Potatoes:
Bring water to a boil in a large pot. Weigh potatoes, or guess based on weight of the bag.
Peel and chop potatoes, unless you are going for rustic mashed potatoes, then you can leave the peel on…..
Add to boiling water and cook for 15 – 20 minutes, or until tender…..
Drain potatoes and place in a large bowl. Add sliced butter…..
Let butter begin to melt, then beat with a hand mixer until combined……
Add milk and continuing beating until smooth and creamy…..
Stir in the green onions, salt and pepper. Serve immediately.
Recipe Notes:
- Coconut milk in a can is comparable to heavy cream and makes your potatoes creamy for those of us who are lactose intolerant.
- If you do not need dairy/lactose free, substitute Half & Half for the coconut and almond milks.
- Do not over beat your potatoes or they will turn out gummy!
- You can also use a potato masher if you prefer.
More delicious potato recipes:
Instant Pot Loaded Mashed Potatoes
Enjoy!!
Mashed Potatoes
Ingredients
- 2 1/2 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
- 1/2 cup whole-fat coconut milk canned
- 1/2 cup unsweetened almond milk
- 1/2 cup unsalted butter cut into pieces
- 3 Tablespoons green onions minced
- sea salt & fresh ground pepper to taste
Instructions
- Bring water to a boil in a large pot. Weigh potatoes, or guess based on weight of the bag.
- Peel and chop potatoes.
- Add to boiling water and cook for 15 - 20 minutes, or until tender.
- Drain potatoes and place in a large bowl. Add sliced butter.
- Let butter begin to melt, then beat with a hand mixer until combined.
- Add milk and continuing beating until smooth and creamy.
- Stir in the green onions, salt and pepper.
Notes
- Coconut milk in a can is comparable to heavy cream and makes your potatoes creamy for those of us who are lactose intolerant.
- If you do not need dairy/lactose free, substitute Half & Half for the coconut and almond milks.
- Do not over beat your potatoes or they will turn out gummy!
- You can also use a potato masher if you prefer.
G’day Lisa Love mashed potatoes, true!
Great photo as they are not easy to photograph…looks delish too!
Cheers! Joanne
Viewed as party of Foodie Friends Friday Thanksgiving Party
My Westie looks like that every time it snows… I just feel so by for him every time it snows …
I love your Irish Recipes….
been making a layered Shepherds Pie since I was little… but I want to make it your way the right way