Creamy, indulgent Mashed Potatoes without dairy? Yes! These vegan dairy-free mashed potatoes deliver!
Traditionally, mashed potatoes are chock full of butter and cream (or half and half or milk). That’s a big part of their creamy texture and rich taste. But what if you follow a vegan diet or need to avoid dairy because of dietary restrictions? Should mashed potatoes just cease to exist for you? Definitely not! These dairy-free mashed potatoes are the answer.
This recipe relies on two secret ingredients: Yukon Gold potatoes and vegan butter. The Yukon Gold potatoes are famous for their tender, buttery texture, so are the perfect potato for this recipe. Their texture goes a long way in building the foundation for this dish. Secondly, vegan butter is comprised of any number of plant-based oils (think olive, avocado, or sunflower) mixed with water, salt, and emulsifiers to create a buttery texture. Isn’t that the same as margarine? Nope. Margarine actually contains tiny amounts of dairy. So vegan butter for the win!
Dairy-free mashed potatoes are perfect for your next holiday gathering or just for a winter’s night when you crave some comfort food. The creamy, soft texture is just right, and no fancy ingredients or equipment are required! Even the vegan butter is available at any chain supermarket these days. And leftovers taste just as good the next day, reheated in the microwave or made into patties and fried as mashed potato cakes. Yum!
Boiling your Potatoes…
What’s the best way to boil your potatoes? It might seem easiest to start with ultra-hot water and get the water boiling while you scrub and prep your potatoes but it’s not the best way. The best way is to get your potatoes ready, put them in the pot, and cover them with cold water (just enough to cover your taters). Then, add salt and fire up your stovetop to bring the pot to a rolling boil. Why the cold water? Potatoes are so thick and dense in texture (in their raw state) that they really need to cook gradually and evenly. If you pop them into hot, or boiling water, the outside will cook but not the inside. Result? Lumpy mashed potatoes. For evenly cooked potatoes and smooth mashed potatoes, start with cold water.
How to Make Ahead and Store?
You’ve got two options for make-ahead instructions. Option 1: get your potatoes prepped and put them in a container of cold water; refrigerate overnight and start with Step 3 (don’t forget to add salt). Option 2: prepare as directed through Step 7 and let cool. Store in an airtight container overnight in the fridge or you can freeze them but defrost overnight. Reheat at 350 degrees in the oven, stirring several times. Leftovers keep in an airtight container for 4-5 days in the fridge or for up to 1 month in the freezer.
Serving Suggestions
Dairy-free mashed potatoes can certainly be served alongside traditional roasts like Roasted Turkey or Oven-Roasted Beef. If you want a vegan main dish to serve it with, try serving it with a Savory Vegetable Crisp (subbing vegan butter for the butter). Or grill up some portobello mushroom steaks. It’s also delicious as a topping for shepherd’s pie made with lentils instead of meat. If you have leftovers the next day, form into small patties and place in a greased, hot skillet. Fry for 3-4 minutes per side to enjoy delicious mashed potato cakes.
Dairy-Free Mashed Potatoes
Ingredients Â
- 6-8 medium Yukon gold potatoes
- 1 1/2 tsp sea salt divided
- Water for boiling
- 1/2 tsp ground black pepper
- 5-6 cloves garlic minced
- 3-4 Tbsp vegan butter softened
- 1/4 cup fresh chives chopped (optional)
InstructionsÂ
- Begin by peeling the potatoes if you prefer a smoother texture. Cut the potatoes in half if they are large.
- Place the potatoes in a large pot and cover with water by about 1 inch. Add 1 tsp of sea salt.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 25-30 minutes, or until they can be easily pierced with a knife.
- While the potatoes are boiling, prepare your garlic and chives, and set the vegan butter aside to soften.
- Once the potatoes are tender, drain them and return them to the pot. Let them sit off the heat for a minute to allow excess moisture to evaporate.
- Mash the potatoes with a potato masher until they reach your desired consistency.
- Stir in the softened vegan butter, minced garlic, remaining 1/2 tsp of sea salt, and black pepper. Mix well and adjust the seasoning to taste.
- If using chives, sprinkle them on top for garnish. Serve the mashed potatoes hot, with gravy if desired.
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