Servings: 6 to 8

4 large russet potatoes, cut into 1" cubes 4 large russet potatoes, cut into 1" cubes
4 T. butter 4 T. butter
¼ c. Almond milk ¼ c. Almond milk
1 t. Sea Salt 1 t. Sea Salt
½ t. Pepper ½ t. Pepper

Place cut potatoes into a pan and cover with water about 1" above them. Cover the pan and bring to a boil. Once it boils remove the lid and simmer the potatoes until easily pierced with a sharp knife or fork. Approximately 15 minutes.
Drain the water off, keeping the cooked potatoes in the pan. Add the butter and with an electric hand mixer on low combine the butter and potatoes. Add the almond milk, salt and pepper and on medium speed whip the potatoes until smooth and fluffy, about one minute or so.
Place in a bowl and serve. If not serving immediately, keep the potatoes in the pan and place the lid back on it to keep them warm.