Dairy-Free Garlic Mashed Potatoes (Without Milk)
These Dairy-Free Mashed Potatoes have all the creamy richness of classic mashed potatoes but without the milk or butter. All you need are Yukon potatoes, vegetable stock, garlic, salt and pepper, and chives. Serve for a weeknight dinner or holidays!
Servings: 6
Calories: 186kcal
Ingredients
- 3 lb Yukon gold potatoes peeled and quartered
- 1 qt vegetable stock
- 2 garlic cloves minced
- 1 teaspoon garlic powder
- kosher salt or sea salt
- freshly ground pepper
- 2 tablespoon chives
- olive oil for drizzling, optional
Instructions
- Boil potatoes - In a large pot, add peeled potatoes. Add enough broth to cover the potatoes then bring the broth to a boil. Cook for 20-25 minutes or until tender.3 lb Yukon gold potatoes, 1 qt vegetable stock
- Strain and mash potatoes - Once the potatoes are cooked, reserve 1 cup of the broth in a heat-safe cup or bowl. Strain the potatoes and place them back in the pot. Use a potato masher or a potato ricer to mash the potatoes. Once most of the potatoes are mashed, mix in about a quarter cup of the reserved broth, minced garlic, garlic powder, kosher salt, and ground pepper. If too dry, add more broth a quarter cup at a time until it reaches the desired consistency.2 garlic cloves, 1 teaspoon garlic powder, kosher salt or sea salt, freshly ground pepper
- Season and serve - Fold in chives and transfer the mashed potatoes to a serving bowl. Use the back of a spoon to create swooshes and top with a drizzle of olive oil, if desired. Serve immediately.2 tablespoon chives, olive oil
Notes
This recipe does not use vegan butter because many vegan butter brands contain coconut derivatives, which can be hard on the stomach, especially if you are in an ulcerative colitis flare.
Top Tips
- In order to add crunch to your mashed potatoes, skip the potato skin peeling step then follow the remaining steps. This will add crunchy potato skins throughout your potatoes.
- If serving in a serving bowl, use the back of a large spoon to create swoops, then garnish with chives.
- Refrigerate leftover mashed potatoes in an air-tight container for up to 3 days. Reheat leftover vegan mashed potatoes in a pan or dutch oven over low heat or microwave them in a microwave safe container until hot.
Nutrition
Calories: 186kcal | Carbohydrates: 42g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 645mg | Potassium: 968mg | Fiber: 5g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 46mg | Calcium: 30mg | Iron: 2mg
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