Creamy Chao Mashed Potatoes
Serves 6-8 | Crafted with Creamy Original Chao Shreds
ABOUT THE FLAVOR ORIGIN
These potatoes mixed with Creamy Original Chao Shreds, take creaminess to a whole new culinary level. Serve up as a melty, mouthwatering side dish.
4 lbs Yukon gold potatoes, scrubbed and peeled
1 cup vegan butter
1 cup vegan yogurt or sour cream (plain, unsweetened)
¼ cup oat milk
½ cup Creamy Original Chao Shreds
4 tsp sea salt
Place peeled potatoes in a pot and cover with water. Season water with salt. Bring to a boil, and then reduce to a simmer. Cook until potatoes are tender but not falling apart (about 30 minutes). Drain potatoes, and set aside.
Add butter, yogurt, and oat milk to a saucepan and heat over medium low heat until butter is melted. Add the Chao Shreds and continue to stir. Reduce heat to low, and let simmer while you mash the potatoes.
Using a ricer, food mill, or potato masher, mash the potatoes until there are no lumps or large pieces left over. Add the butter and chao mixture and the salt. Stir to combine, but do not over-stir or potatoes will become gummy.