Parmesan Mashed Potatoes

This and the pork chop recipe below were found here: click! This is our adaptation to make it make it dairy-free for our little guy now that he’ll eat mashed potatoes a bit. (If there’s no need for dairy-free, just use regular versions of butter & milk).

Ingredients

4 lbs cubed potatoes (peel ’em if you want, I don’t bother. We don’t mind the skin.)
5 Tablespoons butter (Earth Balance vegan sticks for us to keep it dairy-free)
6 cloves minced garlic
1- 1 1/2 Cups warm milk of choice (plain almond milk is what we use)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
up to 1 cup fresh grated Parmesan cheese (optional)

Directions

Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency. This is where I scoop out a small serving for my youngest, as it’s still dairy-free at this point. Then to the rest still in the mixer, I add the cup of Parmesan cheese and mix a bit longer. I’ve tasted it without the cheese and it’s still yummy and flavorful.. I just love me some cheese. šŸ˜‰

NOTES:
This makes a TON of potatoes. We used it as a side three times the week I made it. It reheated well and was enjoyed by all. We’ve also used leftovers to make a delicious loaded potato soup, which is decidedly NOT dairy-free. (Which is alright because the little one shuns any type of soup so far.) This could be Stage 1 if we use non-almond milk.

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