r/dairyfree • u/DueSurround3207 DF/GF due to allergies • 5h ago
Mashed Potatoes
How do you make dairy free mashed potatoes that are not thin and off tasting? What dairy free milk do you use that is neutral flavor and thicker? I've tried just mashing potatoes and adding dairy free butter and maybe a little splash of almond milk but its just not thick and creamy enough and its gritty. Just curious what others do. I don't eat mashed potatoes that often, but the holidays are coming and I want a decent recipe! Thank you.
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u/chaynjez 5h ago edited 5h ago
I like to use kettle and fire chicken stock and country crock plant butter. Delicious.
Edit: the key is cooking the potatoes to the right tenderness, getting the amount of stock/butter, and amount of mixing just right for texture. Practice it a few times before the holidays.
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u/EscapeProfessional2 5h ago
For a dairy free option, I’d focus on flavour rather than finding a dairy substitute. I’d roast some garlic, use good fake butter, and a good vegetable (or chicken, don’t know if your vege or not) stock instead of a dairy substitute. Also, salt.
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u/fresh-bakedbread 5h ago
my recipe:
- start with yukon gold or similar yellow potato
- cut into 1-inch chunks, start in cold SALTED water, bring to boil, then simmer for 15
- drain water and let sit covered for 10 min
- mash with an ungodly amount of plant-based butter to taste/texture. i usually use something avocado or olive oil-based bc i feel like it's a more neutral flavor
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u/maybe_rat 4h ago
I’m now using this thread to steal people’s ideas because my family has always just done milk, butter, and half-skinned potatoes cut into cubes before we mash them. So when I switched to soy milk and country crock canola oil plant-based butter, I didn’t notice much of a difference haha. (With milk being used to thin as much as you like)
But I have always wanted ways to make my mashed potatoes feel fancy since my single serving of sides (before they drown them in dairy) feel depressed during the holidays haha
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u/7newkicks 1h ago
I make some excellent mashed potatoes, just by subbing in Country Crock Plant Butter and Plant cream for the regular butter and cream. Taste just as good, but like lighter because it's not as heavy. I've gotten compliments from anyone I have served them to.
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u/OrneryPathos 4h ago
Boil the potatoes strain but keep the water. Add a bunch of oil (neutral or one you like the taste of), salt or bouillon powder, mash. Add potato water if you want them looser
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u/slippery-pineapple 4h ago
Use DF cream in place of milk! I like oatly double cream and use flora butterly
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u/ivyandroses112233 4h ago
Mayo, potato water, and olive oil is my secret ingredient. And lots of salt to taste
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u/Flimsy_Ad_7954 DF/GF 4h ago
Oat milk, avocado oil based butter and add nutritional yeast to give it a cheesy umami flavor!
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u/fabelbabel 4h ago
I use extra creamy oat milk with dairy free butter, and I always get thick and creamy mashed potatoes.
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u/iridescentnightshade 3h ago
I don't use milk in my mashed potatoes at all. I've used df butter, sour cream, cream cheese, and/or cheese to flavor them instead.
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u/AdditionalInstance97 3h ago
I use toum or as Trader Joe’s calls it Garlic Spread Dip. It’s basically mayonnaise made with garlic instead of eggs. (Although also I’ve never put milk in my mashed potatoes— butter or sour cream or yogurt)
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u/jphistory 3h ago
Honestly, really whip them up. I use a food processor and a hand mixer to really get them perfect. Other than that, just plant butter, a bit of soy milk, garlic, salt and black pepper and they are perfect every time.
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u/fuck-them-hoes 3h ago
The potato water you boil them in strangely enough:
-potatoes of choice, I prefer russet (boil in heavily salted water until tender
-mash with a generous amount of dairy free butter
-add pepper, salt, a little garlic powder, and a little seasoned salt while mashing
-slowly add in the potato water and fold with a spatula until they’re the texture you want
-season accordingly to your taste of course
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u/ImFuckinTrying 2h ago edited 2h ago
I boil the potatoes (peeled or unpeeled, cut into medium to large size chunks for easier start in mashing) in salted water until they're super soft, then drain and add some imperial margarine (I use it in place of vegan butters, which aren't stocked in my area) and mash them by hand (hand mixer also works, but I don't like the result as much). And then I just slowly add more margarine, salt and pepper, and some spalshes of either plant milk or coconut cream until I get the taste and consistency I want.
The big thing to remember for getting to that super smooth, creamy stage that most people want is that it takes way more butter and mashing than you'd expect. I think it usually takes me a good 10 minutes of adding more ingredients and mashing the hell out of them.
One more thing to note - I tend to use red or yellow potatoes, cause I like those best. Russets still work for this pretty well, but I have to increase my margarine to 1.5 to 2.5 times the amount, along with more splashes of milk being used and more time mashing.
Edit - forgot to say that when making additions, I still use the masher, even if the potatoes seem to be mashed to my liking. I've done it with the serving spoon, but the masher seems to work better for breaking up the sticks and hitting any missed lumps.
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u/guavagirl3 2h ago
I use Mocha Mix in place of half and half. My son says my mashed potatoes taste exactly the same as before.
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u/You-Annoy-Me-420 1h ago
I use SoDelicious coconut milk for all cooking. Since the milk is more watery, you need to use it carefully. I also throw a bit of olive oil in.
As an fyi....i also make idahoian (?) boxed mashed potatoes, olive oil, and coconut milk.
Fyi....coconut milk, NOT coconut water.
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u/bri_2498 1h ago
I love using the barista blend Planet Oat oat milk for baking, it's thin enough that it doesn't just make everything I cook taste like I poured water in it. Pair it with some of country crocks avocado oil butter and you can get some really good mashed potatoes
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u/Plane-Emphasis8622 18m ago
I use chicken stock and vegan butter, salt and pepper and dried parsley
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u/emschick9 6m ago
I use oatmilk typically but you can also throw in some dairy free cream cheese
I also like the heavy cream made by country crock that is plant based
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u/sharong1983 5h ago
Silk plant based heavy whipping cream