Ingredients

The following ingredients have 6 Servings
  • 4 lbs. Russet potatoes, peeled
  • ¼ cup + 2 Tablespoons unsweetened plain plant yogurt
  • ½ to ¾ cup unsweetened plain plant milk
  • 2 teaspoons apple cider vinegar
  • 3 Tablespoons fresh chives, chopped
  • 1 ½ teaspoons onion powder
  • 2 teaspoons garlic powder
  • ¾ teaspoon dried ground mustard powder
  • ¼ teaspoon dried dill weed
  • 1 teaspoon sea salt (+/- to taste) *
  • ¼ teaspoon black pepper (+/-)

Instruction

  • Peel and cut the potatoes into uniform pieces, rinse well to remove any excess starch. Place in cold water in a stock pot, bring to a high boil, then immediately lower to a low boil. Boil the potatoes until fork tender, drain and place the potatoes back on the stove (burner off) for about 30 seconds to remove some of the excess moisture from the potatoes.
  • Mash the potatoes, then add all the ingredients (except the fresh chives) and mash until smooth and creamy. Then stir in the chopped chives, taste for flavor, and adjust spices/herbs to taste.