Potato Leek Mashers


2 Tablespoons dairy free butter, or olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
~ 1/2 – 1 cup dairy free milk
2-3 teaspoons fresh rosemary leaves, or try thyme leaves


Boil: potatoes just until tender but not over-cooked. Drain and set aside.
Melt: butter in a large saucepan over medium heat. Add onions, garlic and leeks, sautee until tender.
Mash: Mash the strained potato’s with butter, salt and pepper until almost smooth
Add: Slowly add almond milk (or dairy free milk to reach texture desired, then add sautee mixture from above and stir in
Salt, pepper and season to taste.
Top: With your favorite allergy friendly cheese- mine daiya mozzarella for this one!!!

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