Dairy Free Mashed Potatoes

We love potatoes in my house. When I found out about my sons allergies I panicked because that meant no more mashed potatoes. We used milk and ranch dressing in ours. Well, after a bit of searching and a bit of creativity I came up with a delicious solution!

Ingredients:
3-4 Large potatoes, or 6-7 small potatoes, peeled, or peeled partially if you like the skins, and chopped in to smaller pieces so they boil more easily
Salt
Pepper
Garlic Powder
Garlic Salt
Onion Powder
Chicken Stock (or broth) Don't use regular bouillon cubes if you need to make some, they contain milk. I make mine out of something called 'Better Than Bouillon Chicken base. Its like a gel. The benefit to making your own is you can make the flavor as strong or as weak as you like.

Directions:
Boil your potatoes until they are soft and fall apart when poked with a fork.

Drain your potatoes.

Put your potatoes back in your pot or in a large bowl.

I'll state here that when it comes to seasonings I don't like to give measurements. I know everyone has different preferences. 

Pour in some of your chicken stock. 

Start mashing the potatoes into the stock. 

Once you get the consistency you want, start adding your garlic salt, garlic powder, onion powder, salt and pepper a little at a time. 

Taste as you go and when it is to your liking, serve and enjoy!