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Caribbean creamy mash potato
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Caribbean creamy mashed potatoes

Learn how to make this delicious Caribbean creamy mash potato - dairy free, gluten free, paleo
Course Side Dish
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 121kcal
Author Charla

Ingredients

  • 3 large red skinned Caribbean sweet potatoes
  • 1 cup of almond milk
  • 1 teaspoon of black pepper
  • 5 sprigs of fresh thyme
  • 1 tablespoon of dairy free butter
  • a small head of garlic roasted (see post)
  • teaspoon of himalayan pink salt

Instructions

  • Use a potato peeler to remove the skin from the sweet potatoes. As each potato is peeled add them to a large bowl of water with either 1tbsp of lemon or 1 teaspoon of pink salt.
  • Discard the water with the potatoes and rinse them thoroughly
  • Roughly chop the potatoes into chunks
  • Bring a large saucepan with water to the boil with the chopped potatoes.
  • Reduce to medium heat and allow the potatoes to cook for approximately 25 minutes or until they are soft enough to prick with a fork.
  • Once cooked drain them using a colander then add them to a bowl.
  • Proceed to break down the potato into mash using either a potato masher or electric whisk.
  • While the potato mashes proceed to pour in the almond milk along with the roasted garlic, butter, pink salt, black pepper and pick off the thyme leaves from the stem and add to the bowl.
  • Serve accordingly.

Nutrition

Calories: 121kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13892IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 1mg