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Mashed Potatoes


1 lb. Sweet Potatoes, Japanese Potatoes, or Red Skin Potatoes

2 tbsp. Fresh Parsley

1 tsp. Sea Salt

1/2 tsp. Black Pepper

3 tbsp. Extra Virgin Olive Oil

1/4 c plain almond milk


Preheat oven to 300 degrees

Scrub outside of potatoes; cut in half and place on a cookie sheet with parchment paper or foil

Once oven is preheated, place potatoes face down on cookie sheet and place in oven for 40 minutes, or until tender (check every 15 minutes)

Once potatoes are tender, take out of the oven and let cool for 10 minutes

While potatoes are cooling, rinse and finely chop parsley

After potatoes have cooled, peel off potato skin and throw away

Place potatoes in a large mixing bowl and add parsley, salt, pepper, milk, and evoo

Blend all ingredients with a hand held mixer or potato masher until desire texture (mix longer for creamier potatoes, less time for chunky option)

Once mixed to desired texture, place in serving bowl and top with additional fresh parley if needed, and a pinch of salt and peper