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Boil potatoes in salted water until done. Drain, but keep a tiny bit of water in the bottom of the pot. 12 potatoes, 1 tablespoon fine table salt. Mash the potatoes, then start adding butter a little at a time. Add butter until creamy and smooth. ⅔ cup butter. Taste test and season with salt and ground black pepper.

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Instructions. Place cubed potatoes in a large pot and add enough water to come up over them by about 1 inch. Add salt and bring the water to a boil, cooking until potatoes are tender, 15-20 minutes. Drain potatoes through a fine-mesh colander, reserving 1 cup of the potato water, then return the potatoes to the pot.

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Check for doneness by piercing a potato with a fork. Drain. Let potatoes cool. Process through potato ricer or use a potato masher. Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. If the mashed potatoes isn't quite creamy enough, add more butter.

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Here's how to make mashed potatoes without milk: Start by boiling red potatoes with onion to infuse them with flavor from the very beginning. Then, a good handful of chopped scallions get cooked in just a couple tablespoons of butter before adding the real show-stopper, miso paste. Before you know it, you've just made a miso-scallion butter.

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To start: Bring 3 cloves roasted and smashed garlic or 1 tsp. of the jarred stuff, 4 Tbsp. unsalted butter, 2 Tbsp. yellow miso, and ½ tsp. cracked pepper to a boil in a small pot. As soon as the.

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Instructions. Add the potatoes, garlic, and 1/2 teaspoon of salt to a large pot. Cover with 1-2 inches of water. Boil, uncovered, for 16-18 minutes or until potatoes are easily pierced with a fork. Drain the potatoes and garlic, but reserve at least one cup of the water.

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Step 6: Use a potato masher, potato ricer, or an immersion blender to mash the potatoes to your desired consistency. Step 7: Next, add the hot cream mixture to the potatoes and stir until combined. Step 8: Season to taste with salt and pepper, then serve hot. Enjoy!

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Drain and mash potatoes. Drain the potatoes (here, you can reserve a small amount of water if desired). Place the drained potatoes in a mixing bowl and add ⅛ cup (2 tablespoons) of olive oil. Using a hand mixer, beat the potatoes until they break up and become smooth.

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Transfer the potato chunks back to the hot saucepan. Add in the sea salt, pepper, roasted garlic, and butter. Use a potato masher or fork to mash. For extra smooth potatoes, add the mixture to a blender or a food processor. Finally, serve these mashed potatoes without milk! Top with fresh thyme if desired.

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Place the cut potatoes into a large pot. Fill the pot with enough cold water to cover the potatoes by about an inch. Add a large pinch of salt to the pot. Place the pot on the stove over high heat and bring the water to a boil. Once boiling, reduce the heat to medium so that the water is at a steady simmer.

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Warm stock and oat milk. Combine potato flakes, onion powder, and garlic powder in a bowl. Add potato flake mixture to the pot and stir well with a whisk to make sure all flakes are moistened. Let sit for five minutes. Mix in mayonnaise and salt to taste.

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7. Soy Milk. Use as much soy milk as your recipe calls for milk. Soy is a bit of a stronger flavor and might require a little extra butter to make your mashed potatoes really pop. 8. Coconut Milk. Coconut milk's flavoring is a bit intense for mashed potatoes.

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Step one: Peel and cut 3-5 pounds of potatoes into quarters or small chunks. Step two: Add one cup of broth and quartered potatoes to your instant pot and sprinkle with ½ tsp of salt. Add one or two cloves of garlic, if desired. Lock lid and set on manual for ten minutes.

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Yes, you can make instant mashed potatoes without milk. You can use something as simple as water and add more butter or margarine to intensify the flavor. The only change is a lack of creaminess, and the mashed potatoes may taste a little flat. But there are a lot of milk substitutes you can use when making mashed potatoes, and you can try.

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Set to the manual setting for 10 minutes. When the timer goes off, allow the pressure to release naturally for 5 minutes, then turn the valve to release the remaining pressure. Remove the lid and the trivet. Add the dairy free margarine and milk to the pot and mash the potatoes using a potato masher.

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Instructions. Add potatoes to a large pot and cover with cold water. The water should be at least 1 inch over the potatoes. Bring to a boil and cook for 20 minutes or until the potatoes are tender when pierced with a fork. Reserving some of the cooking liquid, drain the potatoes and return to the pot.