Dairy Free Mashed Potatoes With Chicken Broth. Add the broth and olive oil. Freshly ground pepper, to taste.
Boil the potatoes and garlic in salted water until very tender, about 20 minutes. Add the mascarpone, parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. After that, she puts a little bit of water and sea salt in a pot, then adds chicken broth or beef stock to lock in flavor!
In a small saucepan, combine olive oil, garlic, and rosemary;
Add the mascarpone, parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Made of cannellini beans, olive oil, vegetable broth, sage leaves, minced garlic, salt, and pepper, the bean puree is my secret weapon to create the creamiest dairy free mashed potatoes ever!. 12 tablespoons unsalted butter, softened. In a crockpot or slow cooker.
