Creamy Dairy Free Mashed Potatoes

Mashed Potatoes with chives in a gray bowl with a fork on top of a harvest napkin

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Delicious, smooth mashed potatoes packed with flavor without any dairy.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: dairy free, garlic, vegan, vegetarian

Servings:

Calories: 210kcal

Equipment

electric mixer

Ingredients

5 lbs potatoes peeled and chopped
2 cloves garlic peeled
1 bay leaf
¼ cup vegan margarine or extra virgin olive oil
1 tsp salt non-iodized
½ tsp ground black pepper
2 cloves garlic minced, optional

Instructions

Place potatoes, garlic, and bay leaf in large pot. Cover with cold water.
Place pot over medium-high heat. Bring to a boil. Reduce heat, keeping at low boil. Boil for 20-25 minutes, until potatoes are very tender.
Optional step if using olive oil and optional garlic: While potatoes are cooking, heat oil and garlic in a small skillet over medium low heat. Cook until garlic just begins to be fragrant and lightly brown. Remove from heat.
When potatoes are tender, drain and remove bay leaf. Return to warm pot and let sit for 1-2 minutes for extra water to evaporate.
Add margarine (or olive oil), salt, and pepper. Mash (or whip) with electric mixer to desired smoothness. Add more margarine, salt, or pepper as desired for taste.

Notes

I recommend Earth Balance Soy Free Vegetable Buttery Spread. According to LIDLife Community site, Conagra Foods (who manufactures Earth Balance) does not use iodized salt without specifying on the label (email communication from 2018). If you feel uncomfortable with that, use olive oil. The spread is more neutral in flavor. You can taste the olive oil a bit more, but it isn't off putting.

The optional warmed olive oil with the garlic adds a great garlicky punch to the potatoes. If serving plain, I highly recommend it. If eating with gravy or serving to a larger crowd, I might skip it.

Nutrition