| 5 | 40 | 110 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 5 cup | Potato (purple) |
| 1/2 cup | Almond milk, unsweetened (almond milk) |
| 1/2 tsp | Salt |
| 1/2 tsp | Garlic powder |
| 1/4 tsp | Black pepper (sprinkle) |
1. Rinse potatoes and place in pot with enough water that they are just covered.
2. Cover pot and bring to a low boil.
3. Boil potatoes just until they are soft enough to stick a fork into and so they will easily break apart.
4. Strain water from potatoes and return to pot or to a large mixing bowl.
5. Add almond milk, salt, pepper, and garlic powder.
6. Mash potatoes with potato masher, fork, or electric mixer until they reach your desired consistency. I like mine with some small chunks but some prefer them silky smooth which is easier to achieve with an electric mixer.
| Milk Alternative | 0.1 |
| Vegetables | 2.4 |
