Creamy Dairy-Free Mashed Potatoes
The easiest, most delicious dairy-free mashed potatoes! Russet potatoes blended with creamy vegan butter, garlic, & dairy-free milk. The BEST side dish for any occasion!
Servings: 6 people
Ingredients
- 2 lbs russet or white potatoes 4 large potatoes or 6 small, peeled and cut into fourths
- ¼ cup ghee sub vegan butter for 100% dairy free
- ⅓ cup dairy free milk of choice coconut and unsweetened almond milk work great.
- 1.5 tsp sea salt
- ½ tsp pepper
- 1 tsp garlic powder
- chives for garnish (optional)
Instructions
Stove Top
- Fill a large pot with water and add peeled potatoes. Bring potato pieces to a boil and cook until fork tender, about 12-14 minutes. Drain and return potatoes to the pot.
- Add remaining ingredients (minus the chives) to the pot and use an immersion blender to blend until creamy. Alternatively, you can use a potato masher - they will just be a little chunkier! Add more salt and pepper to taste. Serve topped with chives if desired. Enjoy!
Instant Pot
- Add Potato chunks to the Instant Pot. Add water to cover potatoes completely (about 4-5 cups).
- Lock the lid and turn the vent to "sealing". Cook on manual high pressure for 8 minutes.
- Manually release the steam. Drain the potatoes then add them back into the pot.
- Add in the remaining ingredients and mash well using a potato masher. Make them even creamier by blending with an immersion blender after!
Notes
Consistency: If your dairy-free mashed potatoes are too thick, slowly add more dairy free milk of choice until they reach the desired consistency!
Storage: Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Calories: 189kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 607mg | Potassium: 639mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg