Comments on: Creamy Dairy Free Mashed Potatoes Recipe

By: A Healthy Thanksgiving Day Menu | Nutrimorphosis

A Healthy Thanksgiving Day Menu | Nutrimorphosis — Mon, 07 Nov 2011 15:44:07 +0000

[...] that, I made Mashed Potatoes. For the majority of the year I make mashed cauliflower as a low carbohydrate substitute for mashed [...]

By: Friday Foodie Fix- Thanksgiving Inspired | Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang

Fri, 26 Nov 2010 06:02:03 +0000

[...] Then for dinner keeping it simple we had the turkey, which I had the butcher spatchcock for me, mashed potatoes, stuffing muffins, gravy and a massaged kale salad with mango and pomegranate seeds. Dessert [...]

By: Gluten-Free Girl and the Chef Cookbook Review — Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang

Thu, 16 Sep 2010 01:26:35 +0000

[...] container. I was happy to see that the Potato Puree was very similar to the way I usually make mashed potatoes so I had all of the right equipment and was used to the method. I would serve these [...]

By: Diane

Diane — Thu, 03 Dec 2009 21:50:35 +0000

Greta- How do you like it?

By: Greta

Greta — Wed, 25 Nov 2009 11:37:02 +0000

i just ordered earth's balance soy free!!! i'm a vegetarian nursing mom and my son is allergic to dairy, eggs and soy!!! i'm hoping it's as yummy as regular earth's best!

By: Thanksgiving gluten-free and food allergy tips | Sure Foods Living - gluten free and allergen free living

Sat, 14 Nov 2009 09:15:13 +0000

[...] butter and sour cream to make them creamy. Want to make your own creamy mashed potatoes? Try this creamy dairy free mashed potatoes recipe or this allergy free mashed potatoes [...]

By: Monthly Menu Plan – November — Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang

Mon, 02 Nov 2009 02:01:24 +0000

[...] Thanksgiving Menu- Oven Roasted Spatchcock Turkey, Pancetta & Sausage Sage Stuffing, Creamy Dairy Free Mashed Potatoes, Turkey Gravy, Shallot Green Beans, Cranberry Salsa, Cranberry Walnut Bread by Elana Amsterdam, [...]

By: Diane

Diane — Tue, 27 Oct 2009 10:12:25 +0000

Mom- So this is where my potato obsession started. I'm not surprised. I could also have them every night, especially if I had someone else peeling them.

By: Mom

Mom — Fri, 23 Oct 2009 21:15:20 +0000

WE DO LOVE OUR MASHED POTATOES!

ESPECIALLY DAD – IT DIDN'T TAKE LONG FOR

YOU TO FOLLOW IN HIS FOOTSTEPS. IF HE'D

PEEL THE 'TATERS, I'D HAVE THEM EVERY NIGHT!

By: Diane

Diane — Tue, 13 Oct 2009 11:00:22 +0000

Jen- Earth Balance soy free is now my favorite. This way everyone in our house can eat it. Let me know how your mashed potatoes turn out.

By: Diane

Diane — Tue, 13 Oct 2009 08:34:17 +0000

Michele- I think it's great that you're cooking from real potatoes so go for it. Any reason to use your KitchenAid is a good reason to me. Thank you for sharing!

By: Jen @ 'Moore&#0

Jen @ 'Moore&#0 — Mon, 12 Oct 2009 13:40:58 +0000

I LOVE Earth Balance Butter! I had to go Dairy Free while nursing my daughter and I loved it so much that I have never gone back to 'real' butter! I have never loved my mashed potatoes I will definitely have to try to heat the milk and butter before I add it! Great tip

By: Michele

Michele — Sun, 11 Oct 2009 11:50:56 +0000

I'm a little behind here but still wanted to comment. Call me lazy but instead of using a potatoe ricer I use my KitchenAid stand mixer! Can't get any creamier and fluffier potatoes than that, plus it's quick, easy and little mess to clean up!!

By: Diane

Diane — Thu, 08 Oct 2009 16:11:02 +0000

Alison- Of course I do. Since you can't wait until I post the Greek Meatloaf recipe I'll share it here. Start with great beef stock. You can make your own by browning bones, then adding in onion, carrot, celery, parsley, 1 bay leaf, course sea salt and peppercorns. Bring to a boil and turn it down to simmer for 1-2 hours, strain and there you go. Or you can make it in your crockpot like I do. Or you can buy beef stock (not broth). Bring the stock to boil, stir in your arrowroot slurry and keep stirring. It will thicken very fast. Taste to see if what seasonings you want to add. Thyme, parsley, garlic, whatever you like. If you want a deeper flavor you can let the stock reduce some before thickening it. Taste it before you do and see if you like the taste. You can always add a little wine to the gravy too. That gives it a nice depth of flavor. OK, I just wrote a whole post in the comments section.

By: Diane

Diane — Thu, 08 Oct 2009 16:05:12 +0000

Antoinette- Wow, Thank you!!! That's great company to be with. I'd love to have them both to dinner. Wouldn't that be fun. I'd be scared to death.

By: Tweets that mention Creamy Dairy Free Mashed Potatoes Recipe — Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang -- Topsy.com

Thu, 08 Oct 2009 15:28:05 +0000

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By: Alison

Alison — Thu, 08 Oct 2009 14:26:14 +0000

And do you have a good gluten-free gravy tip?

By: Antoinette

Antoinette — Thu, 08 Oct 2009 12:36:10 +0000

A Ricer it is when I make your recipe. Loving your pics/step-by-step instructions. So Julia Child and Jaques Pepin. Thank you.

Antoinette

By: Diane

Diane — Thu, 08 Oct 2009 11:53:24 +0000

Alta- I think the trick with any of the milks is to heat it first and start off with a little. You can always add more. Ricers are the real deal when it comes to fluffy potatoes. I thought it sounded crazy when I first heard that, but after trying it I can see the difference. It's a big difference. Thanks for stopping by!

By: Alta

Alta — Thu, 08 Oct 2009 08:31:08 +0000

I tried mashed potatoes with almond milk a long time ago once, and it seemed to make the texture all weird. Maybe I did something wrong, it was so long ago, I can't remember. I did make dairy-free mashed potatoes recently though, just using vegan buttery sticks and the starchy water from boiling the potatoes. Probably not nearly as creamy as yours though! I LOVE my potato ricer though, that thing is awesome. Makes fluffy potatoes every time.