Hello everyone! Today we are going to cook the Best Vegan Dairy-Free mashed potatoes in the world! Creamy mashed potatoes with the secret ingredient that will force you to eat your portion out of the pot without noticing that you did not sit down for a dinner! This is our #1 kid’s favorite recipe in my family!
My mother has been cooking mashed potatoes like this her whole life and this recipe was my favorite when I was growing up. I could eat a bowl of mashed potatoes with a glass of tomato juice or a pickle on a side and this meal is still one of my favorites. I always assumed that our family’s recipe for mashed potatoes is one of the existing recipes that everyone knows about. When I found out that my family recipe to cook dairy-free mashed potatoes is a gem, it behooves me to share it with the world!
First of all, let us answer the question that bothers everyone who goes dairy-free or vegan.
What can you use instead of milk in mashed potatoes?
Most bloggers usually suggest using vegetable broth instead of milk, cream, and butter BUT I would like to suggest using the salty starchy water that potatoes were boiled in. WHY? Because we want to keep the flavor of mashed potatoes light and when using vegetable broth extra flavorings come in place and make our mashed potato taste very different from the one that is being made with dairy.
What can I use instead of dairy butter in mashed potatoes?
Vegans and vegetarians use dairy-free kinds of butter from the brands of your choice. The internet is full of recipes of vegan olive oil mashed potatoes, which is a delicious alternative for lactose-intolerant people.
However, it’s the time to announce the secret ingredient that I talked about at the beginning of my post about the Best Vegan Dairy Free mashed potatoes.
The secret ingredient is unrefined sunflower oil! I’m serious guys, 1 tbsp. of this oil brings so much flavor to your Lenten (dairy-free) mashed potatoes that you might come back to the cream loaded ones only twice a year on Christmas and Thanksgiving.
My recipe for the dairy-free mashed potatoes has fewer calories than the ones you used to eat for your whole life but its soo tasty that after trying it once there will be more mashed potatoes in your life and much fewer worries about your diet!
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Dairy-free Mashed Potatoes
Ingredients
- 4 boiling potatoes
- 1 tsp. salt
- 1 tbsp. sunflower oil
- ½ gallon water
Instructions
- Prepare your ingredients
- Peel potatoes, wash them and cut into 8 pieces lengthwise and crosswise.
- Put potatoes in a pot, cover with water (water should cover them for one inch) add salt and bring to boil. When potatoes start boiling reduce heat to medium-lower, take off the foam with a table spoon, partially cover with the lid and cook for approximately 20 minutes or when potatoes are soft when pierced through with the knife.
- Drain the potatoes but ***save the liquid***. Start mashing potatoes with the masher adding 1/4 cup cooking liquid in batches. After two batches add sunflower oil and dairy-free butter if using. Keep mashing and adding splashes of cooking liquid until the desired consistency of fluffiness is achieved. Tastes the best when served immediately but is also good the next day. Bon Appétit!
Possible substitute for mashed potatoes: mashed white beans, millet, pureed cauliflower, creamy grits (secret no-stir polenta recipe here)
Top our dairy-free mashed potatoes with savory Veggie Feijoada
Another great pairing is our Heartwarming Vegetarian Chilli con Carne
Serve with the beetroot salad on a side:
