Ingredients
4 servings
coconut oil
0.5
cup(s)
Russet Potatoes
7.0
whole
Carrots
0.5
pound(s)
almond milk
0.5
cup(s)
Recipe Instructions
In a large pot of boiling water, cook the diced potatoes and chopped carrots until fork tender (about 20-30 minutes, depending on how you cut them). Strain and combine with almond milk, using a wooden spoon to mash for a chunkier texture, or a potato masher for a more even and smooth texture.