Dairy-Free Mashed Potatoes

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Oct 26th 005

The only memory I’ve ever had of mashed potatoes are from holidays where the potatoes thinned out to a pudding sat in a pool of butter. Needless to say, I didn’t have a problem passing on the mashed potatoes for most of my childhood. But I’ve been enjoying them a lot recently; in turns out if you skip the butter and use a moderate amount of milk with the right seasonings, they taste like, well, a potato! And I can never pass on that.

Dairy-Free Mashed Potatoes

Ingredients(Makes 4 servings):

  • 4 starchy baking potatoes(I like Russet)
  • 1/2 cup coconut milk(or non-dairy creamer)
  • 1 teaspoon onion powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper

Bake the potatoes for 60 minutes at a high temperature(alternatively, you could just microwave them). Remove the skins and mash in a bowl. Pour in the milk and seasonings and continue to blend until the liquid has been absorbed. Serve hot.

Oct 26th 010

The great thing about coconut milk in this recipe is that these don’t really taste “coconut-y”; there’s enough pepper and onion to make them interesting and flavorful while still keeping a smooth, rich consistency. These give mashed potatoes a much better name in my mind, and scream “comfort food”.

Side note: Did you know professional food photographers will use mashed potatoes to look like ice cream? That’s no fun.

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8 Responses to Dairy-Free Mashed Potatoes
  1. Madeline - Greens and Jeans
    October 30, 2010 | 10:25 am

    I had heard that about food photography! They will also shelac things… Yuck.

  2. Kristina @ spabettie
    October 30, 2010 | 11:41 am

    yeah – I’d much rather use… ice cream! so what if we go through serving after serving? 😀

    I love fluffy mashed potatoes… these sound SO good.

  3. melissa @ the delicate place
    October 30, 2010 | 12:49 pm

    you are so in my head today! i just made dairy free mashed cauliflower! almond milk, evoo, saltnpep=yummy!

  4. Ellen
    October 30, 2010 | 2:11 pm

    i make my mashed potatoes without dairy and substitute chicken broth (i use either homemade or pacific brand “free range”). they taste so BUTTERY no one knows the difference! don’t get me wrong, i’m all for butter, but i’d rather eat it in my pie.

  5. Averie (LoveVeggiesAndYoga)
    October 30, 2010 | 5:44 pm

    “Did you know professional food photographers will use mashed potatoes to look like ice cream? That’s no fun. “–

    I didnt know that! that’s such a cruel trick LOL

    Your comment to me about all the twitter folks you “know” and who follow you back and even little conversations you’ve had…that is SO COOL! I am not surprised your on a first name basis with Kathy G 🙂 Or close to it!

  6. The Candid RD
    October 31, 2010 | 9:39 am

    I just got off the phone with my mom. We were discussing how to make mashed potatoes dairy-free. She said, “I won’t use any milk, just butter!”. I said…”Umm, mom, butter has dairy!”. I wish I could use coconut milk, but I may use almond milk instead, sans the butter. And of course, no onions 🙁 Maybe nutritional yeast instead!

    • Wannabe Chef
      October 31, 2010 | 10:31 am

      Lol! That sounds like something my mother would have said not too long ago. She’s learned a bit since then 🙂

  7. Sue
    November 4, 2010 | 9:18 am

    Mmh, haven’t had mashed potatoes in a long time. Must make them again soon! But I’d omit the onion powder and add a pinch of nutmeg instead. It goes so well with potatoes!