1 teaspoon pink himalayan salt (for cooking water)
½ teaspoon pink himalayan salt
¼ teaspoon pepper
¼ cup coconut milk or low sodium chicken broth
1 egg
3 tablespoons olive oil or butter
1 tablespoons chives
FOR GRAVY:
3 tablespoons butter, olive oil or lard
3 tablespoons rice flour
2 cups reserved water from cooked potatoes (or use broth)
¼ cup pan drippings from cooked meat (ham drippings are especially tasty!)
⅛ teaspoon pepper
¼ teaspoon salt or more to taste, optional. This will depend heavily on how flavorful/seasoned the pan drippings are.
Instructions
Place cut potatoes in a large saucepan and add water to about 1 inch above potatoes. Add 1 teaspoon salt.
Boil potatoes until fork tender, about 30-40 minutes.
Drain potatoes and reserve 2 cups of the potato cooking water for the gravy.
Mash potatoes with a potato masher or use a hand-mixer and blend in salt, pepper, coconut milk (or broth), egg, olive oil and chives.
FOR GRAVY:
Place butter/olive oil or lard in a small saucepan and heat until melted. Add rice flour and whisk to make a thick slurry.
Add reserved potato water (or broth), pan drippings, salt and pepper and whisk to combine.
Boil until thick, about 5 minutes.
Notes
To make-ahead, increase coconut milk/broth by 2 Tablespoons. Cover and refrigerate up to 2 days. When ready to bake, preheat oven to 350 degrees. Remove cover, top with bits of butter and bake until top is golden about 1 hour.
This recipe also works with 8-10 medium size potatoes for a larger group. Just double all of the ingredients!
Nutrition Information
Serving size: based on 6 serving Calories: 235 Fat: 14g Carbohydrates: 26g Sodium: 343mg Fiber: 2g Protein: 4g
Recipe by at https://www.cookingupclean.com/dairy-free-mashed-potatoes-and-gravy/