Get the Recipe: Dairy Free Mashed Potatoes
These dairy free mashed potatoes are so thick, creamy and buttery! They are easy to make and great as a side dish. This recipe is great for holidays, Thanksgiving, and family dinners.
Ingredients
- 6 Russet potatoes, or Yukon gold
- 3 tbsp Vegan butter, or dairy free butter, room temperature
- 1 tbsp minced garlic
- ½ tsp sea salt
- ½ tsp ground pepper
- rosemary, optional garnish
Instructions
- First, wash and dry potatoes. Peel potatoes almost completely (leave a little skin for extra texture). Slice potatoes into 1 inch cubes.
- Add cubed potatoes and enough water to cover them into a large pot or saucepan over high heat. Add in a pinch of salt.
- Bring mixture to a boil. Once boiling, reduce heat to medium heat. Boil on medium high for 20 to 25 minutes or until potatoes are fork tender. Stir occasionally to prevent burning.
- Once potatoes are fork tender, drain completely. Turn stove off.
- Add potatoes back to the hot saucepan. Then, add in remaining ingredients. Use potato masher to mash everything together until creamy.
- Finally, serve! Garnish with rosemary and additional Vegan butter if desired.
Notes
- I highly recommend using Russet or Yukon gold potatoes. They become soft and tender. Use medium sized potatoes.
- Use Vegan butter or dairy free butter.
- Stir occasionally to prevent potatoes from burning.
- To test if potatoes are fork tender, carefully insert fork into potato. If it slides in and out easily, potatoes are done.
- Feel free to replace fresh minced garlic with garlic powder if needed.
- Store leftovers in the fridge for up to 4 days.
Calories: 317kcal, Carbohydrates: 59g, Protein: 7g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 375mg, Potassium: 1347mg, Fiber: 4g, Sugar: 2g, Vitamin A: 406IU, Vitamin C: 19mg, Calcium: 46mg, Iron: 3mg