Legit Mashed Potatoes
Everyone needs a good mashed potatoes recipe and it might be intimidating when you remove dairy from your diet. Can they really be creamy? The answer is YES! These taters are delicious and easy and the perfect accompaniment to all your cozy dishes, like my Salisbury Steak or Turkey Bacon Meatloaf.
These are just what you need and want at your holiday dinners while staying on track with your goals. Nut free peeps in the house, sub the nut milk and yogurt for a coconut based situation, coconut cream tastes less coco-nutty. I grew up eating a lot of Potato Buds and thinking homemade mashed potatoes were too hard. FALSE! These are easy enough to whip together on a weeknight to hang out with a pot roast or some vegetable stew poured over the top. This is one of those basic recipes you need and want in your repertoire.
Legit Mashed Potatoes
5 large red potatoes, cleaned and cut into 3/4” cubes
2 teaspoons salt
1 Tablespoon ghee (swap for margarine if vegan)
1/2 cup almond milk (unsweetened) or Coconut cream
3 Tablespoons cashewgurt (or favorite non-dairy yogurt)
1/2 teaspoon cracked black pepper
- Place the potatoes into a large pot and fill with cold water, about 1 1/2” above the potato line, add 1 teaspoon of salt and cover. On high heat, boil the potatoes until they are very tender, check with a fork.
- Drain potatoes and place back into the pot and cover again for a few minutes. Add the ghee, almond milk, yogurt, remaining salt, and pepper to the potatoes. Smash with a potato masher or hand mixer until mostly smooth. Adjust seasonings if needed!
Potatoes into the pot and then boiled, drain and cover. This allows extra water to evaporate so you don’t have watery taters. That would “ruins it precious!” and yes, that was a Lord of the Rings reference.
Get all those goodies into the pot and grab that potato masher, I love having that thing!
Juuuuuuuuust right, a little chunky and a little smooth.
