Description
A simple and creamy dairy-free mashed potatoes recipe using Yukon Gold potatoes, olive oil, garlic, and unsweetened plant-based milk for a smooth, flavorful side dish perfect for those avoiding dairy.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes
Flavorings
- 3 cloves garlic (minced or roasted)
- 3 tablespoons olive oil
- ½ cup unsweetened plant-based milk (almond, oat, or soy)
- 1½ teaspoons salt (plus more for boiling)
- ½ teaspoon black pepper
- 1 tablespoon fresh chopped herbs (optional, such as chives or parsley)
Instructions
- Prepare Potatoes: Peel and chop the Yukon Gold potatoes into equal-sized chunks to ensure even cooking.
- Boil Potatoes: Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt to season the water.
- Cook Potatoes: Bring the water to a boil and cook the potatoes for 15–20 minutes until they are fork-tender.
- Drain and Steam Dry: Drain the potatoes in a colander and let them steam dry for 2 minutes to remove excess moisture.
- Combine Ingredients: Return the potatoes to the pot and add the olive oil and garlic for flavor.
- Mash Potatoes: Use a potato masher or ricer to mash the potatoes to a smooth consistency.
- Add Milk: Gradually stir in warm unsweetened plant-based milk until the desired creamy consistency is reached.
- Season: Add salt and black pepper to taste, adjusting seasoning as needed.
- Garnish and Serve: Garnish with fresh chopped herbs like chives or parsley if using, and serve the mashed potatoes warm.
Notes
- Use Yukon Gold potatoes for a naturally creamy texture.
- Warm the plant-based milk before adding to prevent cooling the potatoes.
- Optional fresh herbs add a nice color and flavor boost.
- Roasting the garlic beforehand can mellow its flavor if preferred.
- Adjust the amount of olive oil and milk to achieve your preferred mash consistency.
