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Amazing 9-Ingredient The Mashed Potatoes Nobody Believed Were Dairy-Free

The Mashed Potatoes Nobody Believed Were Dairy-Free
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You will make creamy mashed potatoes that taste rich and delicious, but contain absolutely no dairy. This recipe fixes common pitfalls to deliver the classic comfort food experience.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup Unsweetened plain non-dairy milk (like soy or oat)
  • 1/2 cup Vegan butter, softened
  • 1 teaspoon Salt (or to taste)
  • 1/2 teaspoon Black pepper
  • 1 clove Garlic, minced (optional, for flavor boost)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold, salted water.
  2. Bring the water to a boil over high heat. Cook the potatoes until they are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Let them sit for 2 minutes to allow excess steam to escape.
  4. Return the hot, dry potatoes to the empty pot.
  5. Warm the non-dairy milk slightly in a small saucepan or microwave. Do not boil.
  6. Add the vegan butter, salt, and pepper to the potatoes. Mash them thoroughly with a potato masher or ricer until mostly smooth.
  7. Gradually pour in the warmed non-dairy milk while continuing to mash or whip until you reach your desired creamy consistency.
  8. Stir in the minced garlic, if using. Taste and adjust salt and pepper as needed. Serve immediately.

Notes

  • Using Russet potatoes provides the best fluffy texture.
  • Warming the non-dairy milk prevents the potatoes from cooling down too quickly during mixing.
  • For extra richness, consider adding a tablespoon of nutritional yeast along with the salt and pepper.
  • Ensure the potatoes are very dry after draining for the fluffiest result.

Nutrition

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