Another gluten-free, dairy-free side for your Thanksgiving dinner. Trader Joe’s simple mashed potatoes are easy to make and (in my opinion) very tasty. When I removed gluten and dairy from my diet, I had a hard time finding a recipe for mashed potatoes that did not include butter, sour cream, and/or milk. I stumbled upon this recipe while reading the back of a Trader Joe’s chicken broth box and tried a modified version of it right away (the original recipe called for 1 tablespoon of chives or scallions which I left out). I will say it does not compare to the creamy butter-filled mashed potatoes most people expect on their Thanksgiving table, but if you want to remove dairy it does a great job substituting while making it delicious. I usually cook a 5lb. bag of potatoes and use half the potatoes for this recipe and the other half with butter and sour cream to appease my guests. A great side to serve along with gluten-free dairy-free stuffing or hot kale.
Shopping List
- 8-10 medium white potatoes, peeled and chopped
- 2 – 2 1/2 cups Trader Joe’s organic chicken broth
- salt & pepper to taste
Instructions
- Peel the potatoes and cut into chunks
- In a large stock pot, boil potatoes in water for 20-25 minutes, or until tender
- Drain potatoes in a colander, then put back in the empty pot to mix
- Add chicken broth then stir/mash together. You can use a hand mixer if you want them smooth and creamy, but I prefer a potato masher so they are a little clumpy
- Season with salt & pepper for taste
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