Belated Happy New Year! I hope you are all well and for those of you who celebrated, had a wonderful Christmas and New Year. My Christmas was lovely and quiet, as was my New Year, it was just what I needed after a fairly busy end of 2018.
You may have noticed I haven’t posted a new recipe for a wee while and that’s partly due to being super busy but also because I was having a break from recipe testing 🙂
However, if you follow me on social media you may have seen that I did share a couple of recipes on there including these creamy mashed potatoes which are super delicious by the way! Even those who can have dairy will enjoy these taters.
I have lots of exciting things in the pipeline in 2019 and may not be sharing recipes as frequently on the website but will be posting recipes and ideas across my social media so please do follow me there if you’re looking for some delicious, healthful inspiration. Find me on facebook by searching Nourish by Rebecca and on
-570g potatoes, peeled & diced
-1/2 Tbsp. olive oil
-1/4 cup almond milk (or any dairy-free milk you prefer, I think coconut may be too strong of a
-2Tbsp. nutritional yeast
-salt & pepper to taste
-chopped chives (optional)
How To Make
Place the diced potatoes in a pan of salted water, cover with the lid and bring to a boil. Once potatoes are boiling, reduce heat to a simmer for 15-20 minutes until the potatoes are cooked.
Once potatoes are cooked, drain and place back in the warm pan and start mashing and add the olive oil.
Continue mashing and add the milk and nutritional yeast. Mash and/or stir well to ensure everything is combined and the potatoes are smooth and creamy.
Next, add a good pinch of salt & pepper, have a taste check and add more salt if needed.
Serve the potatoes immediately, scattering over some chopped chives if using.