The Best Creamy Dairy-Free Mashed Potatoes Recipe!
Make the best creamy dairy-free mashed potatoes with simple ingredients. Rich, fluffy and perfect for Thanksgiving, Christmas, weeknight dinners and anyone avoiding dairy!
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Equipment
- Large stock pot
- Colander
- Potato masher
- Hand mixer optional
- Vegetable peeler
- Sharp knife
- Measuring cups
- Measuring spoons
- Large serving bowl
Ingredients
- 5-6 medium russet potatoes about 3 pounds
- 4 tbsp dairy-free butter
- 1/2 cup unsweetened almond milk, warmed or similar plant based milk
- 1/2 cup dairy-free sour cream
- 1 tsp seasoning salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Optional extras
- 1/2-1 cup chicken broth or vegetable broth for vegan
- Fresh parsley
- Extra dairy-free butter
Instructions
- Wash and peel the potatoes if desired, then cut into evenly sized chunks.
- Place the potatoes into a large pot and cover with cold water.
- Bring to a boil and cook for 15-20 minutes until fork tender.
- Drain thoroughly and return the potatoes to the warm pot for 1-2 minutes.
- Add the dairy-free butter, warm almond milk, dairy-free sour cream, seasoning salt, pepper, garlic powder, onion powder, and optional broth.
- Mash until creamy using a potato masher or briefly use a hand mixer for an extra smooth finish.
- Taste and adjust the seasoning if needed.
- Serve immediately with extra dairy-free butter, parsley, and black pepper if desired.
Notes
- Russet potatoes produce the fluffiest mashed potatoes.
- Warm the almond milk before adding it.
- Don't overmix or the potatoes can become gluey.
- Chicken broth adds wonderful flavor but vegetable broth works perfectly for a vegan version.
- Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
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Servings: 8 ( 6 - 8 servings )
Cost: $6.00