Yukon Gold Potatoes with Pistachio Oil


Pistachio oil adds a mellow nuttiness to these creamy potatoes. You can also use walnut or pumpkin seed oil.

  • 8Servings


  • 5 medium Yukon gold potatoes (21/4 lb.), peeled and sliced 1/2-inch thick
  • 1/2 cup almond milk, warmed
  • 1/4 cup pistachio oil


Bring potatoes and enough salted water to cover to a boil in pot over medium heat. Cook 15 to 20 minutes, or until tender. Drain. Push potatoes through ricer, then stir in almond milk and pistachio oil.

Nutrition Information

  • Calories: 159
  • Carbohydrate Content: 21 g
  • Fat Content: 7 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 89 mg
  • Sugar Content: 0.5 g