Best Dairy Free Mashed Potatoes
This recipe is the best dairy free mashed potatoes you will try! Use two different kinds of potatoes, vegan cream cheese and vegan butter. Make ahead for an even easier Thanksgiving side dish!
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Servings: 5 servings
INGREDIENTS
- 2.5 lbs potatoes, mix of Yukon Gold and Russet (Note 1)
- 4 garlic cloves
- 4 Tablespoons vegan butter (we used Myokos) plus more for serving
- 1/3 cup plant-based milk or cashew cream
- 4 ounces vegan cream cheese (we used Kite Hill) optional
- 2 teaspoons kosher salt plus more for boiling
- 1/4 cup Fresh cracked black pepper to taste plus more as needed
INSTRUCTIONS
- Cut the potatoes. You can peel the potatoes (my preference) or leave the skin on. If you’re keeping the skin on, wash and dry the potatoes. Cut the potatoes into 1-inch pieces.
- Boil the potatoes. Transfer the cut potatoes to a large stockpot and cover them completely with cold water. Season them generously with salt (about 1 Tablespoon) and add the whole cloves of garlic. Bring the potatoes to a boil over high heat. Continue to boil for 10-12 minutes. Start checking the potatoes at 10 minutes and remove them from the heat when they’re fork tender or when a knife inserted goes through without resistance.
- Prepare the milk mixture. Melt the vegan butter in a small saucepan. Add the milk or cashew cream and stir until it’s warm. Set aside.
- Mash the potatoes and garlic. Drain the potatoes and garlic cloves then transfer them back to the pot over low heat. Shake them and cook for another 1-2 minutes to dry them out. Use your preferred kind of potato masher (typical or fine masher) to mash the potatoes well with the butter.
- Stir everything together. Add half of the butter vegan butter mixture and stir to combine then add the remaining half and the cream cheese and stir until the mashed potatoes is smooth and cream cheese is melted. Add 1 teaspoon kosher salt and fresh cracked black pepper. Taste and add more salt and pepper as needed. See Note 2 for flavor and herb variations.
- Serve. Serve warm with gluten-free gravy, or more vegan butter and chopped chives.
Recipe Equipment
Large stock pot
Notes
Note 1. Potatoes. Use a mix of buttery and starchy potatoes for best results. If you need to use just one, opt for Yukon gold.
Storage instructions: allow the potatoes to cool completely then store them in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 37.9g | Protein: 5.6g | Fat: 12.7g | Cholesterol: 22.9mg | Sodium: 704.3mg | Fiber: 5.5g | Sugar: 3.5g | Vitamin A: 169IU | Vitamin C: 21.4mg
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