- 5-6lbs Potatoes
- 1 stick butter (or 3/4c Olive Oil)
- 1/2 c milk/almond milk
- 1/2 c plain yogurt (dairy free optional or real sour cream)
- 1tsp onion powder
- 1 Tbsp Garlic Salt
- 1 tsp Black Pepper
Peel the potatoes then cut them into pieces and boil until tender enough to easily pierce with a fork. This takes a good 20-30mins or more. Drain the potatoes and put them in a giant mixing bowl. Add in the remaining ingredients and mash with a hand mixer until it’s as smooth as you like it. We do a lot of dairy free cooking, so using a nut based plain yogurt rather than sour cream works really well. I usually cook with almond milk over regular milk, but if you’re a big dairy fan, go for it.