DAIRY-FREE MASHED POTATOES
Fluffy, whipped, buttery dairy-free mashed potatoes coming right up. Serve yourself first because this side dish will go quickly!
Servings: 6
Ingredients
- 4 pounds Yukon gold or Russet potatoes
- 1 teaspoon kosher salt + more to taste
- 6 ounces dairy-free sour cream + more to taste (I used Forager Foods)
- ½ cup plain, unsweetened almond milk + more to taste (I used Malk)
- ¼ cup dairy-free butter (I used Miyokos)
Instructions
- Peel the potatoes and cut them into evenly sized, 2-inch cubes. Add the cubed potatoes to a large pot and cover with about 1 inch of cold or lukewarm water. Add 1 teaspoon of salt.
- Bring the water to a boil, then reduce the heat to a gentle boil and cook, uncovered, until the potatoes are fork-tender, about 14 to 16 minutes.
- Drain the water from the potatoes, add them to the pot or bowl that you want to mash them in (it could be the same pot you boiled them in), and begin to mash. If using a hand mixer, do this on a low setting.
- Add the sour cream, milk, and butter and continue mashing until no large lumps remain, adding more milk or sour cream to your preference. Taste and season with salt to your preference.
- Transfer the mashed potatoes to a serving bowl and garnish with chives. Serve and enjoy!
Notes
If you aren’t dairy-free, you can still follow this recipe and swap in your regular dairy ingredients 1:1.
Nutrition
Calories: 379kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 632mg | Potassium: 1275mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 60mg | Calcium: 62mg | Iron: 2mg