Dairy-Free Mashed Potatoes
Indulge in rich, creamy mashed potatoes without the dairy. Quick and easy, these Dairy-Free Mashed Potatoes are crowd-pleasing and satisfying.
Ingredients
Potato Base
- 2 pounds Yukon Gold or Russet potatoes Use a mix for best texture.
Dairy-Free Creaminess
- 1 cup Unsweetened dairy-free milk (almond, oat, or cashew) Warm before adding.
- 1 tablespoon Vegan butter or olive oil Use a knob for added flavor.
Seasonings
- 1 teaspoon Kosher salt Salt water generously for boiling.
- to taste Black pepper
- 1 clove Minced garlic Optional for flavor enhancement.
- 2 tablespoons Fresh chives or parsley For garnish.
- 1 squeeze Lemon juice Optional for a brighter flavor.
Instructions
Preparation
- Peel the potatoes or leave some skins on for texture, then cut into even chunks.
- Place the potatoes in a pot of cold water; salt the water generously.
- Bring to a gentle boil and simmer until tender, about 15-20 minutes.
Mashing
- Drain the potatoes well and let steam escape for 1-2 minutes.
- In a small saucepan, warm your dairy-free milk with minced garlic and vegan butter or olive oil.
- Begin mashing the potatoes, and gradually add the warm liquid until you reach your desired texture.
- Season with salt, pepper, and a splash of olive oil. Finish with lemon juice and chives.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently with additional liquid. For freezing, portion and freeze for up to 2 months.