Mashed Potatoes (Dairy Free & Vegan)
There's no need to sacrifice one iota of flavor or texture if you need to make mashed potatoes without milk. There's also no need to use plant-based milks (I'm looking at you, almond milk) which, if we're being honest don't really complement the flavor of either potatoes or the dishes you'll be serving alongside. Here's the recipe we love. It shines with creaminess and beautiful flavors and is naturally dairy-free.
Servings: 4
Calories: 103kcal
Ingredients
- 2 pounds (900 grams) Yukon Gold potatoes
- 1 tablespoon plus 1 teaspoon fine sea salt divided
- 12 cloves garlic
- ¼ cup (60 ml) extra-virgin olive oil
- ¼ teaspoon freshly ground black pepper
Instructions
- Fill a medium pot halfway with cold water. Stir in the tablespoon fine sea salt.
- Peel potatoes and cut into 1-inch pieces, adding to the pot as you go.
- Bring water to a boil, then reduce heat to simmer, uncovered, until potatoes are tender, about 10 minutes.
- Scoop out and reserve 1 cup of cooking water, then drain potatoes and return to pot.
- Meanwhile, peel garlic, smash cloves with the side of a chef’s knife, and mince.
- In a small pot over medium-low heat, simmer garlic in olive oil for a few minutes without browning.
- Mash potatoes until smooth.
- Pour in garlic olive oil and sprinkle with the remaining teaspoon salt and the pepper. Stir to incorporate. If potatoes are thicker than you like, stir in some of the reserved cooking water.
- Taste and adjust for salt and pepper.
Notes
- Yukon Gold potatoes or a similar gold-fleshed potato variety have just the right ratio of creaminess to waxiness to starch to yield unfussy mashed potatoes that everyone will love.
- Contrary to what you may have heard, it's perfectly fine to make mashed potatoes in advance. The starches will relax a bit as mashed potatoes sit, and this is a perfectly good thing. If you've used a heavy pot, you can pop a lid on it and expect the potatoes to stay hot for quite a while as you finish up other tasks. If not, you can easily reheat mashed potatoes in the microwave. We love our good old Corningware lidded casserole for this purpose, but really any microwave-safe serving bowl will do.
- Leftovers will keep well in an airtight container in the fridge for a week and can be reheated per the microwave instructions above.
Nutrition
Serving: 1 | Calories: 103kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 539mg | Fiber: 2g | Sugar: 1g