Super Simple Dairy-Free Mashed Potatoes

This recipe is the ultimate comfort food recipe, but allergy-friendly!

I always have a bag of potatoes in my pantry because it’s one thing that I’m pretty confident that my boys will eat. Usually I will make air-fryer french fries with them, but I wanted to switch things up tonight and it was a hit! With my husband, my 6-year-old, and me at least. :) I’m trying to not be discouraged that my younger two didn’t try it, instead I’m focusing on the fact that I exposed them to it. We don’t eat mashed potatoes a whole lot, so it was relatively “new” to them. I feel better knowing that if and when they do try it, it will be something that Sam can safely eat. I made pork chops as a side to these and I was really surprised when he reached over and grabbed a piece from the plate and actually ate it! Small wins… small wins!

This recipe is super simple, has minimal ingredients and will quickly become a family favorite, I know it’s become our’s tonight!

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Ingredients

• 2 lbs potatoes (Yukon Gold or Russet work well)

• 2 tablespoons plant-based butter

• splash of unsweetened plant milk (I used Ripple- can add more depending on how creamy you want the potatoes to be)

• 1/2 tsp salt (adjust to taste)

• Freshly cracked black pepper (optional)

• Chopped fresh parsley (optional garnish)

Instructions

1. Prepare the potatoes:
   Peel the potatoes (optional for Yukon Gold) and cut them into even-sized chunks.

2. Cook the potatoes:
   Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

3. Drain:
   Drain the potatoes in a colander and let them sit for a minute to release steam (this helps them stay fluffy).

4. Mash:
   Return the potatoes to the pot, stand mixer or a large bowl, Mash with a potato masher or ricer for a smooth texture.

5. Add flavor:
   Add the butter and splash in the milk until the desired consistency is reached.

6. Season:
   Stir in salt and pepper to taste.

7. Serve:
   Garnish with fresh parsley or chives and enjoy warm!

Tips:

• For a creamier texture, use Yukon Gold potatoes.

• You can use garlic-infused olive oil to enhance the flavor without extra effort.

• Leftovers reheat well with a splash of vegetable broth to revive the creamy consistency.

sides

Yield: 6-8

Author: Ashley Rattanasengchanh

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Super Simple Dairy-Free Mashed Potatoes

Prep time: 10 MinInactive time: 10 MinTotal time: 20 Min

Ingredients

• 2 lbs potatoes (Yukon Gold or Russet work well)
• 2 tablespoons plant-based butter
• splash of unsweetened plant milk (I used Ripple- can add more depending on how creamy you want the potatoes to be)
• 1/2 tsp salt (adjust to taste)
• Freshly cracked black pepper (optional)
• Chopped fresh parsley (optional garnish)

Instructions

1. Prepare the potatoes: Peel the potatoes (optional for Yukon Gold) and cut them into even-sized chunks.
2. Cook the potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain: Drain the potatoes in a colander and let them sit for a minute to release steam (this helps them stay fluffy).
4. Mash: Return the potatoes to the pot, stand mixer or a large bowl, Mash with a potato masher or ricer for a smooth texture.
5. Add flavor: Add the butter and splash in the milk until the desired consistency is reached.
6. Season: Stir in salt and pepper to taste.
7. Serve: Garnish with fresh parsley or chives and enjoy warm!

Notes

• For a creamier texture, use Yukon Gold potatoes.
• You can use garlic-infused olive oil to enhance the flavor without extra effort.
• Leftovers reheat well with a splash of vegetable broth to revive the creamy consistency.

Nutrition Facts

Calories

119

Fat

0 g

Sat. Fat

0 g

Carbs

27 g

Fiber

4 g

Net carbs

23 g

Sugar

1 g

Protein

3 g

Sodium

203 mg

Cholesterol

0 mg

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