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5 Amazing Secrets for The Mashed Potatoes Nobody Believed Were Dairy-Free

The Mashed Potatoes Nobody Believed Were Dairy-Free
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Enjoy incredibly creamy and flavorful mashed potatoes that are completely dairy-free. You will not miss the butter or cream in this simple, comforting classic.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and quartered
  • 1/2 cup unsweetened plain plant-based milk (like almond or soy)
  • 1/4 cup vegan butter or olive oil
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Pinch of garlic powder (optional)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water and add a generous pinch of salt.
  2. Bring the water to a boil over high heat. Reduce heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely. Return them to the hot, empty pot for one minute to allow excess moisture to evaporate.
  4. Warm the plant-based milk and vegan butter in a small saucepan or microwave until the butter is melted. Do not boil the milk.
  5. Mash the potatoes using a potato masher or ricer until mostly smooth. Work quickly to avoid over-mashing, which can make them gummy.
  6. Gradually pour in the warm milk and butter mixture while continuing to mash or stir until you reach your desired creamy consistency.
  7. Stir in the salt, pepper, and optional garlic powder. Taste and adjust seasonings as needed.
  8. Serve immediately and enjoy your surprisingly dairy-free potatoes!

Notes

  • Using starchy potatoes like Russets gives you the best fluffy texture.
  • Warm the liquid ingredients before adding them; cold liquid makes mashed potatoes gluey.
  • If you prefer a richer flavor, use a high-quality vegan butter substitute.
  • For extra flavor, add a tablespoon of nutritional yeast along with the salt and pepper.

Nutrition

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