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!
⅓cupdairy free milk of choicecoconut and unsweetened almond milk work great.
1.5tspsea salt
½tsppepper
1tspgarlic powder
chivesfor 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.