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Creamy Dairy Free Mashed Potatoes Recipe

Posted By Diane Eblin On October 7, 2009 @ 3:40 pm In Celiac disease,Fruit & Vegetables,Gluten free,Holiday,Recipes,Vegetarian/Vegan | 20 Comments

Creamy Dairy Free Mashed Potatoes

Creamy Dairy Free Mashed Potatoes

I love potatoes and especially mashed potatoes.  Having creamy mashed potatoes without dairy is something I’ve not had in some time.  When I found the Earth Balance soy free buttery spread, (dairy free too) I knew the time had come to make those creamy mashed potatoes again.

There are a few trick to making great mashed potatoes no matter if you are using dairy or keeping it dairy free.

  • Peel and slice your potatoes to the same thickness.  Don’t cut them up into pieces that are all different sizes.  You want the potatoes to be done at the same time.
  • Place the potatoes into a bowl of cold water until you are ready to cook.  Even if that is right away, don’t skip this step.
  • Do not over cook the potatoes.  Check them frequently.
  • Heat your milk and butter before adding to your potatoes.
  • Put your cooked potatoes through a ricer.

There you go.  Follow that list and your mashed potatoes will be creamy and smooth every time.

Potato ricer

Potato ricer

If you don’t have a ricer you can use a hand masher but it will never be as creamy.  To see a ricer up close visit our Resources section [1] and check out the Kitchen Equipment page [2].   I served these Creamy Dairy Free Mashed Potatoes with Greek Meatloaf.  Recipe to come.

Don’t forget this week’s Secret Ingredient for Friday Foodie Fix is Pomegranates.  I really hope someone shares their drink recipe for a Pomegranate Martini.

Creamy Dairy Free Mashed Potatoes Recipe

Ingredients:

2 pounds of Potatoes- yukon gold or russet

1/2 – 3/4 cup Almond Milk (you can substitute your favorite dairy free milk or if dairy is not a problem, cow’s milk)

2-4 TB Earth Balance Natural Buttery Spread Soy Free (you can substitute your favorite spread or if dairy is not a problem, real butter)

1 TB Sea Salt

Pepper to taste

Directions:

Peel and slice your potatoes to an even thickness.  I aim for about 1 inch.  Place them into a bowl of ice cold filtered water.  Drain and place in large pot to cook.  Cover with filtered water, add 1 Tb of salt to the water and bring to a boil.  Boil the potatoes until tender.  I test mine with a fork.

Heating almond milk with dairy free butter

Heating almond milk with dairy free butter

Drain your potatoes in a colander.  Add the milk and 2 TB butter into the pot you just cooked the potatoes in.  If you want you can always heat your milk in the microwave so the transition from cooked potatoes to mashed is faster.  Place the ricer on the sides of the pot.  Spoon the potatoes into the ricer and press.  Next mix the potatoes and milk together.  Add in the rest of the butter, salt and pepper to taste.  Remember to taste means you get to taste it and decide if it needs more salt, pepper, butter or milk.

Potato ricer

Potato ricer

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[1] Resources section: http://www.thewholegang.org/favorites/

[2] Kitchen Equipment page: http://www.thewholegang.org/gluten-free-equipped-kitchen/

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