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.
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.