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Mama’s Dairy-Free Mashed Potatoes

Posted on by Sarah Hatfield in Dairy-Free Recipes, Sarah's Recipes, Sides with 13 Comments
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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.

Sarah's best dairy-free mashed potatoes

Dairy-Free Mashed Potatoes
 
Author:

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
  1. Bring water to a boil in a large pot.
  2. Peel and dice the potatoes and add them to the pot. Boil them until tender.
  3. Drain the potatoes in a colander.
  4. 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!
  5. Add the salt, margarine, and milk to the potatoes and continue to mix until the ingredients are blended.
  6. 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.

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About Sarah Hatfield

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

View all posts by Sarah Hatfield →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

13 Comments

  1. DarcyNovember 19, 2012 at 9:12 amReply

    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 pmReply

      Chicken broth in place of any dairy makes excellent savory mashed potatoes!

  2. VNovember 19, 2012 at 8:10 pmReply

    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. :)

  3. CarrieNovember 20, 2012 at 7:17 amReply

    I make mine with oat milk and Earth Balance. Comes out very smooth and tasty!

    • Alisa FlemingNovember 20, 2012 at 7:57 amReply

      I use homemade oat milk, too, Carrie. Works great!

  4. JoanneNovember 27, 2012 at 5:02 amReply

    I love making my mashed potatoes with almond milk! These look fabulous and oh so light and fluffy!

  5. Shirley BishoopJanuary 7, 2013 at 10:25 pmReply

    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

  6. Denise GreenOctober 27, 2013 at 8:29 amReply

    How many servings does the dairy free mashed potatoes recipe make? And when you sub chicken broth for milk do you match amount for amount? Just beginning the dairy free journey.

    • Alisa FlemingOctober 27, 2013 at 9:04 amReply

      About 10 to 12 servings. The broth is a comment suggestion, not one that we’ve tested. I would assume that they did an even swap, but you could start with 1/4 cup and work up from there to the full 1/2 cup if desired.

  7. ShawnaNovember 2, 2013 at 6:56 amReply

    We’ve always used olive oil and salt with chopped chives…they are delicious! Even our dairy lovin’ friends and family love them!

    • Alisa FlemingNovember 2, 2013 at 7:23 amReply

      I recommend a combo of olive oil and coconut oil, too Shawna. It adds a buttery richness.

  8. DebMarch 19, 2014 at 2:02 pmReply

    Try goat milk when making your dairy free mashed potatoes. Along with a 1/4 cup dairy free chicken broth works great! Yummy and creamy!

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