Perfect Dairy-Free Mashed Potatoes
User Reviews
5
Perfect Dairy-Free Mashed Potatoes
Description
This recipe calls for peeling and boiling potatoes in salted water until fork-tender, then draining and rinsing them briefly to remove excess starch. The cooked potatoes return to the pot with vegan butter or olive oil, unsweetened plant-based milk warmed to near room temperature, and sea salt. Optional ingredients include roasted garlic for a mellow, sweet garlic flavor and vegan cream cheese for extra creaminess. Mashing is done gently with a potato masher to produce a fluffy texture without becoming gluey.
The choice of potato variety plays a key role; russets are preferred for their high starch content and smooth mash, while waxy varieties like Red Bliss may yield a gummy texture. Yukon Golds are acceptable alternatives. Warm liquids help maintain a consistent temperature and smooth texture during mashing.
These mashed potatoes are suitable as a dairy-free side dish that pairs well with a variety of main courses and can be garnished with fresh herbs like chives or rosemary and a little extra vegan butter or olive oil for serving.
Overworking the mash is avoided to prevent starch release that causes a sticky consistency.
Ingredients
- 3 pounds potato peeled
- ½ cup vegan butter or olive oil
- 1 cup plant-based milk unsweetened
- 1½ teaspoons salt or to taste, sea salt
Optional Additions:
- 10 cloves garlic roasted
- ½ cup vegan cream cheese
Optional Garnishes:
- vegan butter or olive oil, additional
- rosemary fresh leaves
- black pepper ground
- 1 tablespoon chives finely chopped
Instructions
- Place the potatoes in a large pot and cover by at least 1 inch (2.5 cm) with cold water.
- Over high heat, bring the pot to a boil, then reduce the heat to medium and boil gently for 15-20 minutes, until the potatoes are fork-tender.
- Drain the potatoes and briefly rinse them with hot tap water to remove extra starch.
Mashing Method:
- Add the cooked, drained potatoes back to the pot they were cooked in, along with the vegan butter (or olive oil), milk, salt, and any additional ingredients such as roasted garlic or vegan cream cheese you may want to add.
- Using a potato masher, mash and stir the potatoes until smooth.
Food Mill Method (my personal fave):
- Add the cooked, drained potatoes back to the pot they were cooked in, along with the vegan butter (or olive oil), milk, salt, and any additional ingredients such as roasted garlic or vegan cream cheese you may want to add.
- Using a large liquid measuring cup, scoop up the mixture to add to a food mill suspended over a large bowl. Depending on the size of your food mill, and whether or not you multiplied the recipe, you may need to add more of the seasoned potato mixture to the food mill as you go.
- Run the potatoes through the food mill into the bowl. When finished, make sure to use a rubber spatula to get any potato purée that is stuck to the bottom of the food mill.
- Check and adjust the seasonings. Give the potatoes a gentle stir with a rubber spatula to combine, but don’t go crazy. You don’t want to get rid of the aeration you have created with the food mill. That’s what makes this method fluffy.
Serve the Mashed Potatoes:
- Transfer the mashed potatoes to an attractive serving dish and garnish if desired with extra vegan butter, herbs, coarsely ground black pepper, and chives.
Notes
- Use russet potatoes for the creamiest texture; waxy varieties can cause gumminess.
- Warm plant-based milk and vegan butter gently before adding to potatoes to keep mash smooth and prevent cooling.
- Mash potatoes minimally after adding liquids to avoid releasing excess starch and making them gluey.
- Optional roasted garlic adds sweetness and depth; vegan cream cheese enriches creaminess if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Sodium | 805mg | 34% |
| Potassium | 1030mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 47mg | 52% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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