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
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 and check out the Kitchen Equipment page. 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
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
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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.
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!
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
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. 🙂
And do you have a good gluten-free gravy tip?
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. 🙂
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!!
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!
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 🙂
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.
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!
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.
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!
Greta- How do you like it?