Dairy-Free Mashed Potatoes with Garlic
Creamy, garlicky mashed potatoes with no butter or cream. These easy dairy-free mashed potatoes are a cozy side for weeknight dinners and Thanksgiving.
Servings: 4 servings
Calories: 232kcal
Ingredients
- 1 ½ lbs. Yukon Gold potatoes
- 1 ¼ tsp. sea salt divided
- ⅓ cup chicken broth or more to taste
- ⅓ cup cashew milk or more to taste
- 2 tbsp. garlic-flavored olive oil
- 1 tbsp. olive oil plus more for drizzling
- Fresh parsley chopped for garnish
Instructions
- Peel the potatoes (optional, see notes) and cut them into cubes.
- Place the potatoes in a saucepan, cover with cold water, and add 1 tsp. sea salt. Bring to a boil and cook until the potatoes are knife-tender, about 15 to 20 minutes.
- Drain the cooked potatoes and return them to the pot.
- Add ¼ cup each of the chicken broth and cashew milk, the garlic-flavored olive oil, and 1 tbsp. olive oil, and mash. Add the remaining broth and cashew milk a little at a time until the potatoes are as creamy as you like.
- Season with the remaining ¼ tsp. sea salt, plus more to taste.
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with fresh parsley.
Notes
Peeling is optional. Yukon Gold skins are very thin, so leave them on if you prefer rustic mashed potatoes.
How much liquid you need depends on your potatoes. Start with less, since you can always add more, but you can't take it out.
Use vegetable broth in place of chicken broth to make them vegan.
Any milk you like works in place of the cashew milk.
Any milk you like works in place of the cashew milk.
Nutrition
Calories: 232kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.4mg | Sodium: 693mg | Potassium: 720mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg
