White potatoes in basket

A lot of people think that the only way to make creamy mashed potatoes is by adding dairy, like milk, sour cream, or yogurt. The truth is that you can get delicious results by using chicken broth, and almond or coconut milk—perfect for people who are sensitive to dairy products.

Shopping List:
• 6 White potatoes
• 2 Large cloves (minced) garlic, sauteed
• Chicken broth (or veggie or beef broth) at least 1/4 cup
• Almond milk or coconut milk (add until desired consistency of potatoes is reached)
• 4 Tablespoons butter (or more, to taste)
• Fresh thyme (or substitute rosemary), to taste
• Salt and pepper, to taste

1. Boil potatoes in filtered water until soft (mine take about an 45 minutes-1 hour). I like to leave the peeling on, but feel free to peel the potatoes.
2. While the potatoes are cooking, saute garlic in a little butter until golden. Set aside.
3. When the potatoes are done cooking, pour out the water.
4. In a large bowl, combine the potatoes, garlic, thyme, butter and broth. Mix well with a hand-held blender. Add more broth and almond or coconut milk to reach the desired consistency.
5. Salt and pepper to taste.
6. Serve with roasted chicken, green beans, and a salad.