Who says creamy, savory, and buttery flavored mashed potatoes need to have milk?! These dairy free mashed potatoes are all that plus more, all while being made with no milk or dairy! This recipe makes 4-5 servings; just double or triple the recipe to feed a crowd!For best results, use Yukon gold potatoes. If you can't find them, small new potatoes (skin on or peeled) also work.
3tablespoonsmayonnaiseolive oil, avocado, or light mayo also work
Instructions
Add the cubed potatoes to a colander and thoroughly rinse with cold water. Drain.
Add the potatoes and the whole garlic cloves to a Dutch oven or stockpot. Cover the potatoes with cold water. Stir 1 teaspoon of the salt into the water.
Bring the potatoes to a boil over high heat (you can do so with the pot covered or uncovered; covering will bring it to a boil faster but you will need to keep an eye on the pot so it doesn’t overflow). Boil the potatoes for 14-16 minutes, or until they are tender enough to easily pierce with a fork.
Drain the potatoes and garlic. Move the potatoes and garlic to a mixing bowl or the bowl of a stand mixer. Note: you don’t want to remove the garlic, as it adds loads of flavor to the potatoes.
Add the remaining ¼ teaspoon salt, ¼ cup chicken or vegetable broth, vegan butter, and the mayonnaise to the mashed potatoes. Mash the potatoes with a hand masher or whip up in the stand mixer using the whisk attachment until the potatoes are to your preferred consistency. Mash or stir in additional broth if needed to reach your desired texture.
Season the mashed potatoes with additional salt to taste if needed. Serve hot!
Notes
Leftover potatoes keep covered in an airtight container in the refrigerator for 3-4 days. They also can be frozen in a freezer safe container for up to 2 months.
Reheating the potatoes: mashed potatoes can often dry out as they cool off or are stored in the refrigerator. To re-hydrate them, stir in 1-2 tablespoons of chicken broth, plant-based or nut milk, or water before reheating the potatoes in the microwave on medium heat. Heat the potatoes in 1 minute intervals, stirring between intervals, or until the potatoes are heated through.
Rinsing the potatoes with cold water before boiling helps remove excess starch from the potatoes, making them less gluey or sticky. Starting the potatoes in cold water also helps prevent them from getting starchy.
In addition to being dairy-free, these potatoes are also gluten-free, and processed sugar-free. To make this recipe vegetarian, substitute vegetable broth for the chicken broth.