Mashed Potatoes are my all-time favorite dish. I think any potato dish is delectable, but these are number 1! There are countless ways to make them delicious you can add Butter, Milk, Whipping Cream, Sour Cream, Yogurt, or Chicken Broth. I like to keep things easy, especially since I usually make them for a holiday. I would instead enjoy the holiday than spend a ton of time creating something fancy.
What makes Dairy Free Mashed Potatoes Great?
Sitting down to plan my Thanksgiving dinner last year, I made an effort to put a healthier twist on each dish. I decided to take my classic Mashed Potato dish and make it dairy free. I tried other Nut Milks and alternatives when creating this recipe. I found that Almond, Coconut, and blended milk left a funny taste in the Mashed Potatoes. Chicken Broth didn't give the Mashed Potatoes the fluffiness but instead left them flat.
I had some Cashew Milk in the fridge, we use it as a coffee creamer, and it was PERFECT! Cashew Milk doesn't get much attention, but it has become a staple because of its creaminess and great taste. What's amazing is this bowl of deliciousness tasted just like my "dairy-filled" mashed potatoes. They are perfectly creamy with no funny flavor. WIN.
If you want to call it that, it is to find the perfect balance of seasoning. Using salt-free ghee requires you to add more sea salt than if you were to use items containing salt. I have come to realize that if I add a little more salt to the water when boiling the potatoes, then I use a lot less when mashing them. The potatoes soak in all the flavor from the water. Then I tried throwing a bit of garlic powder into the water. It adds a nice flavor without a solid or overbearing garlicky taste.
I started doing this when making my garlicky mashed potatoes. I just decreased the amount of garlic I add to these Mashed Potatoes. If you want to make them with regular milk or butter, I suggest using salt-free butter and adding a little extra milk until you get the desired texture. Just do a one-for-one substitute. I hope you ENJOY this Dairy Free twist to your classic Mashed Potato recipe!Print
A dairy-free version of your favorite Classic Mashed Potatoes, just like grandma used to make. It is the perfect side dish for dinner!! Not to mention they are Whole30 compliant.
- 2 pounds Organic Russet Potatoes
- 5 cups Water
- 1 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/2 cup Cashew Milk
- 2 tablespoons Ghee
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- Peel potatoes (unless you like the skin in your Mashed Potatoes) and cut into 1-inch cubes.
- Add 5 cups of Water, 1 teaspoon of Sea Salt, and 1/2 teaspoon of Garlic Powder to the Pot and bring to a low boil.
- Add you cubed potatoes and continue on a low boil for about 20 minutes or until the potatoes are soft when you poke them.
- Drain your Potatoes and add them to a Mixing Bowl (make sure it has higher sides and when the potatoes are in there it is only half full.
- Add Ghee, Cashew Milk 1/4 teaspoon of Salt and Pepper.
- Using a hand mixer, on a low speed, mash your potatoes.
- Serving Size: 6
- Calories: 161
- Sugar: q g
- Sodium: 507.3 mg
- Fat: 5.2 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 26.9 g
- Fiber: 2.1 g
- Protein: 3.2 g
- Cholesterol: 0 mg
Keywords: Mashed Potatoes