You may wonder: how can you possibly screw up mashed potatoes? They are mashed potatoes for Christ’s sake- it’s not rocket science! Well, apparently, it’s too hard for my little brain because I thought adding Vanilla Almond Milk would be an acceptable substitute for heavy cream or literally anything else. Then I froze them. It MIGHT have been ok if I didn’t try to freeze them first… maybe. But the vanilla almond milk flavor with the horrible texture after thawing was just hilariously bad.
That being said… I did eat it. Maybe I am just too hungry or a total cheapskate but dammit I ate those potatoes every day this week. For that, I am proud.
So you can stop reading here, I’m not sure why you would want instructions on how to make the world’s worst mashed potatoes.
|Ingredients||Amount||Cost (USD)||Protein (g)||Carbs (g)||Fat (g)||Calories (kcal)|
|Red Potato||1057 grams||$2.50||21g||211g||0g||785 cal|
|Red Onion||0.5 onion||$0.50||1g||6g||0g||25 cal|
|Almond Milk||0.5 cup||$0.19||1g||1g||2g||15 cal|
|Garlic Salt||2 tsp||$0.10||0g||0g||0g||4 cal|
|Total||- -||$3.28||22g||218g||2g||829 cal|
|Total/Meal||— —||$0.55||4g||36g||0g||138 cal|
As usual, the first thing I did was weigh out my potatoes and chop the red onion.
Next, I boiled the red potatoes for about 25 minutes (until entirely soft). I drained the water, added the almond milk and red onion, then used a fork to mash the entire mixture together.
Once it was fully incorporated, I let it cool, packed it in a huge ziplock bag, and froze the entire thing since I knew I wasn’t going to be eating it for another week.
1/10 would not recommend putting almond milk into your mashed potatoes. Obviously.