Milk-free nutmeg potato purée
Potato purée can be such a strong childhood memory that there is no way we should give up on this little pleasure, which is just as satisfying without milk! Just adapt it according to your sensitivities: without milk and without butter, or without milk but with butter or ghee.
Potato masher (opt.)
Stand mixer (opt.)
Cooking food processor (opt.)
"opt." means that the equipment is optional. You can use it if you want to, to go faster or to batch cook.
- 1 kg potatoes
- 250 ml almond milk -
- 80 g butter - or ghee, or else 100 ml of mild virgin olive oil, depending on your sensitivities
- 1 tsp sea salt
- 1 tsp ground nutmeg
- 1 pinch ground black pepper
- Peel the potatoes.
- Cut them into pieces and cook them in boiling water (or steam them) until they are tender. A knife blade should go in easily.
- Mash the potatoes (with a fork, potato masher or food processor), add the other ingredients and mix well.
You can heat the milk before adding it so that the puree remains hot.
Calories: 347 kcal | Carbohydrates: 44 g | Proteins: 6 g | Fats: 17 g | Saturated fats: 10 g | Cholesterol: 43 mg | Sodium: 821 mg | Potassium: 1053 mg | Fiber: 6 g | Sugar: 2 g | Vitamin A: 500 IU | Vitamin C: 49 mg | Calcium: 110 mg | Iron: 2 mg