Mama’s Dairy-Free Mashed Potatoes
Sarah Hatfield ~ What is your favorite Thanksgiving dish? Mine is gravy, but my family keeps telling me that isn’t a choice. So I’ll choose mashed potatoes, since they are a preferred gravy vehicle. Here is a simple dairy-free mashed potatoes recipe that lets the other Thanksgiving sides (Gravy!) shine.
Yes, I have extended family members who insist on having both dairy and non-dairy mashed potatoes on the table. One year these dairy-free mashed potatoes were served to all of the dairy eaters by mistake, and no one noticed the swap. So don’t wear yourself out making two varieties of mashed potatoes that are only going to be buried under the other foods (Gravy!) anyway. Plus, this will leave you with lots of dairy-free leftover possibilities. Open-face turkey sandwiches with dairy-free mashed potatoes! Potato cakes! Shepherd’s pie! You get the idea.
For our personal preferences, I use soymilk or soy creamer and Earth Balance margarine in this dairy-free mashed potatoes recipe. If you prefer soy-free, unsweetened rice milk or flax milk alternative will work well in place of the soymilk and you can use one of the soy-free margarines from Earth Balance.
Ingredients
- 4 pounds of Russet Potatoes
- 2 tablespoons of Kosher Salt
- 8 tablespoons of Dairy-Free Margarine
- 8 tablespoons of Plain Soy Creamer or Plain Soy Milk, or other Dairy-Free Milk (I prefer the flavor of soy milk in mashed potatoes to, say, coconut or almond. Rice milk is also good.)
Instructions
- Bring water to a boil in a large pot.
- Peel and dice the potatoes and add them to the pot. Boil them until tender.
- Drain the potatoes in a colander.
- If you are my husband (who is our mashed potato chef), you return the potatoes to the pot and mash them with a potato masher. If you are me or anyone from my side of the family, you mash the potatoes with a potato ricer or Foley food mill and then return them to the pot. Chef’s choice!
- Add the salt, margarine, and milk to the potatoes and continue to mix until the ingredients are blended.
- Check for salt and add more milk if they aren’t moist enough. Serve with all of your favorite Thanksgiving dishes and lots of gravy.
http://www.godairyfree.org/recipes/dairy-free-mashed-potatoes
Tagged egg--free, gluten free, nut-free, peanut-free, soy-free, Thanksgiving, vegan, vegetarian
8 Comments
Leave a reply
DarcyNovember 19, 2012 at 9:12 am
Unfortunately, omitting soy as well leaves a lot to be desired in the way of flavor. I have given up trying to make mashed potatoes that really taste savory when omitting soy and dairy.
DCNovember 19, 2012 at 4:52 pm
Chicken broth in place of any dairy makes excellent savory mashed potatoes!
VNovember 19, 2012 at 8:10 pm
If you can’t use soy milk, try using some of the water from the potatoes and then add some coconut milk creamer (So Delicious). We also add a ton of black pepper.
CarrieNovember 20, 2012 at 7:17 am
I make mine with oat milk and Earth Balance. Comes out very smooth and tasty!
Alisa FlemingNovember 20, 2012 at 7:57 am
I use homemade oat milk, too, Carrie. Works great!
JoanneNovember 27, 2012 at 5:02 am
I love making my mashed potatoes with almond milk! These look fabulous and oh so light and fluffy!
Shirley BishoopJanuary 7, 2013 at 10:25 pm
Loved your show. I’m curious and sounds silly but how do you make oatmeal milk? Just soak the oatmeal and then drain because I have never heard of it before but sounds super good to try.
THX
Alisa FlemingJanuary 9, 2013 at 3:10 pm
Shirley, see the recipes section on this page – http://www.godairyfree.org/dairy-substitutes/how-to-substitute-milk-skim-low-fat-whole – for links to homemade oat milk.