The Best Creamy, Dairy-Free Mashed Potatoes
Discover the perfect dairy-free alternative to traditional mashed potatoes. Creamy, velvety, and made with simple ingredients.
Ingredients
- 12 Yukon Gold Potatoes I estimate about 1-2 per person depending on the size of potaotes
- 1 tablespoon Ghee
- 1 cup Chicken Broth
- 1 cup Coconut Milk (full fat) can also use coconut cream
- 1 tablespoon Parsley, dried
- 1 tablespoon Garlic Powder
- 1 teaspoon Pepper
- 1.5 teaspoon Salt can add more if needed
Instructions
- Boil a large pot of water and salt the water. Cut potatoes into quarters.
- Put potatoes into the pot once the water starts to boil. Boil potatoes until tender. They should be soft enough that you can easily cut with a fork.
- While the potatoes are boiling, pour coconut milk and chicken broth in a sauce pan and bring to a simmer.
- Add cooked potatoes to a large bowl and begin to slowly mix either with a hand held mixer or a stand mixer. (I use a KitchenAid mixer)
- Slowly add in warmed liquid and the rest of the seasonings and ghee. Mix until everything is combined and smooth.
- Transfer to a serving dish and enjoy!
Notes
Heat the liquids: It is very important to heat the dairy-free milk and broth! If you add cold liquids to the potatoes, it can cause them to get gummy.
Cooking water: If you don't have broth on hand or run out during your Thanksgiving prep, be sure to save the potato cooking water and you can substitute that for broth. Of course, the broth will add a bit extra flavor, but this can be used in urgent situations.
Nutrition
Calories: 288kcalCarbohydrates: 47gProtein: 6gFat: 9gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 857mgPotassium: 1177mgFiber: 6gSugar: 3gVitamin A: 11IUVitamin C: 51mgCalcium: 41mgIron: 3mg
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!
