– white potatoes or Russet potatoes – ghee – unsweetened almond milk – sea salt – ground black pepper
Peel your potatoes and cut them into quarters. Place the potatoes in a large pot and fill with water. The water should cover the potatoes. Boil the potatoes until they are fork-tender.
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Drain the potatoes in a colander and then pour the drained potatoes back into the pot. Add the ghee, almond milk, salt, and pepper.
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