Dairy-Free Mashed Potatoes
These dairy-free mashed potatoes are a kitchen staple! They are very easy to make, filling, and tasty too. You can't even tell that they aren't made with actual dairy products.
Equipment
- Potato peeler
- Measuring cups and spoons
- Pairing knife
- Pot for boiling the potatoes
- Colander
- Potato Masher
- Spoon for mixing and serving
Ingredients
- 3 lbs of yellow potatoes such as Yukon Gold, peeled and cut into chunks
- 3 tablespoons of plant-based butter substitute
- 1/2-3/4 cup of unsweetened oat milk
- 3/4 teaspoon garlic salt
- 3/4-1 teaspoon of salt to taste
- 1/4 teaspoon of black pepper
- 1-2 tablespoons of chopped fresh parsley (or 1-2 teaspoon
Instructions
- Start by peeling and cutting the potatoes into chunks.
- Next, add the potato chunks to a large pot and add just enough water to cover the potato chunks. Then boil the potato chunks for 15-20 minutes, or until they are tender enough for a fork to go through them.
- Drain the potatoes and return them to the pot. Let them sit for a couple minutes so that any excess moisture evaporates.
- Add plant-based butter and begin mashing. Then pour in oat milk and continue to mash until you've achieved a smooth texture.
- Next, stir in the salt, garlic salt, pepper, and parsley. Taste and adjust seasoning if need be.
- Garnish with extra parsley and/or a pat of plant-based butter if desired and serve warm. :)
Notes
How to store
Fridge: Store any leftovers in the fridge in an airtight container for 3-5 days.
Freezer: Place your mashed potatoes in a freezer-safe bag or container and store for up to 1 month. Just be sure to thaw overnight in the fridge before reheating.
Tips and tricks for dairy-free mashed potatoes
Chop small: The smaller the pieces of potatoes you chop, the better. This is because it will take less time for them to boil all the way and become soft.
Don't over-mash: Use a hand masher or potato ricer for the best results. Avoid using a food processor or blender, as the high speed will break down the starch too much and make the potatoes "gluey" or sticky.
Warm your milk: For the creamiest texture, warm your oat milk slightly before adding it to the potatoes. Adding cool milk can shock the starches and lower the temperature of your meal too quickly.
Salt the water: Add a good pinch of salt to the boiling water. The potatoes will absorb the seasonings as they cook, giving them a deeper flavor.
Slowly pour: Add the oat milk half a cup at a time. Depending on the texture you are going for, you may want a little more or a little less oat milk. This will allow you to control the consistency so that your mashed potatoes stay thick and fluffy.