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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.

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

Servings
8

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • 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