Dairy-free Mashed Potatoes

Mashed potatoes... one of my favorite comfort foods ever. Naturally gluten-free, this dish can be easily made dairy-free as well.

Before I went dairy-free, I made my mashed potatoes with full-fat sour cream AND cream cheese. That may not have been so heart healthy.

Now I make mashed potatoes with rice milk and olive oil- better on both the gut and the heart. (Of course, they are not as creamy, but still delicious and comforting on a cold fall day.)

Ingredients:

5 medium-sized yukon gold potatoes

3/4 cup of plain rice milk

1/8 cup of olive oil

Salt and pepper to taste

What you need:

1 medium pot

1 potato masher

1 strainer

Directions:

1) Bring a medium pot of salted water to a boil.

2) Wash, peel and dice potatoes into small cubes.

3) Add potatoes to the water and cook until soft but not falling apart.

4) Drain potatoes in strainer and add back to the pot.

5) Combine potatoes with rice milk and olive oil, then mash with the potato masher.

Serves 2 immediately with leftovers for lunch.