Yukon Gold Potatoes with Pistachio Oil

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

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

gold potatoes, almond milk, pistachio oil

Taken from www.vegetariantimes.com/recipe/yukon-gold-potatoes-with-pistachio-oil/ (may not work)