Oh, mashed potatoes…how I love thee! Ever since I was a little kid, those soft mounds of heaven have been my favorite thing to put on my holiday plates. Smooth, creamy, buttery, with a little dent in the middle to catch gravy. Sure, there was stuffing or turkey, but a big scoop of mashed potatoes was always calling my name. I know that once you try this recipe for dairy free mashed potatoes, they’ll be calling your name too! Smooth, creamy, and buttery. Everything you want in mashed potatoes, and they’re dairy free!
How do you make mashed potatoes dairy free?
I use Silk Original Creamer as the cream element, along with Country Crock Avocado Plant Butter Sticks for buttery goodness. For richness, I use Tofutti Cream Cheese. You don’t need dairy to enjoy mashed potatoes! So make these now!
Can I add things into the mashed potatoes?
Sure! Bacon is always a great addition, along with herbs like rosemary, chives, and parsley. Sometimes I even add roasted garlic. Make it your own!
Want completely smooth mashed potatoes?
Then a potato ricer is your best friend. They’re pretty inexpensive and look like a giant garlic press. Simply place cooked potato chunks into the basket and press! The pressed potatoes will fall into the pot or bowl your using and then all you have to do is fold in the warmed cream mixture. No mashing is required and there won’t be a lump in sight! Remember, you’re not whisking or beating the potatoes, you only need to stir enough to incorporate the cream mixture.
Why use cold water when making mashed potatoes?
Use cold water, not warm or hot. Cold water ensures that the potatoes cook evenly from the center out. This way they won’t become waterlogged and grainy!
Make them ahead for holidays!
For holidays, you can double or triple the recipe and make the potatoes ahead of time. Place mashed potatoes in a 6 or 8-quart slow cooker, cover and leave on warm for up to 4 hours. Just add a touch more creamer or butter if they get a little dry.
How to store mashed potatoes?
Mashed potatoes will last up to 5 days in the refrigerator sealed in an air tight container and up to a year in the freezer.
How to make these mashed potatoes
- Add potatoes to a large pot of cold water
- Add Salt and bring to a boil
3. Reduce heat to low and simmer for 12 minutes.
4. Warm Silk Original Creamer, Dairy Free Butter, and Cream Cheese in small sauce pan. Cook until cream cheese has melted, and the cream/butter mixture has come to a simmer. Turn off heat. Cover and set aside until ready. (**See Notes)
5. Test for doneness of the potatoes by piercing one with a small knife or fork.
6. When potatoes are ready, strain into a colander in the sink. Watch out for steam!
Mashing Instructions:
- Return drained potatoes back to cooking pot.
- Add in the salt, pepper, and about ¾ of the cream cheese and butter mixture and mash. Add the remaining cream mixture if potatoes are too dry. You want them thick and smooth, not liquidy.
- Once potatoes are mostly smooth, stop mashing.
- That’s it! Check for seasoning and add more salt if needed. Serve while still hot. Enjoy!
Ricing Instructions:
- Using tongs or a large spoon, place drained potatoes into ricer basket, press down hard on the handle to squeeze potatoes into the pot. Repeat until all the potatoes have been riced back into the pot.
3. Next, gently fold the salt, pepper, and 3/4 of the cream cheese, butter mixture into the potatoes until incorporated. If potatoes are a little dry, add in the remaining cream cheese/butter mixture. Don’t over stir or the potatoes will become gluey. Not a good eating texture!
4. That’s it! Check for seasoning and add more salt if needed. Serve while still hot. Enjoy!
This recipe makes 6 hearty portions or 8 smaller ones.
Creamy Mashed Potatoes
Equipment
- 1 Large Heavy Bottomed Pot
- 1 Colander
- 1 Potato Masher or Potato Ricer
- 1 Small Sauce Pan
Ingredients
- 3 lbs. Russet Potatoes or Yukon Gold Potatoes about 5-6 medium Russet Potatoes, peeled and cut into 1 inch cubes
- 2 Tbs Kosher Salt to boil the potatoes
- ½ cup Silk Original Creamer
- ¼ cup Tofutti Cream Cheese
- ¼ cup Dairy Free Butter I prefer Country Crock Avocado Plant Butter Sticks
- ½ Tsp Kosher Salt
- ¼-½ Tsp Ground Black Pepper freshly ground, not pre ground
Instructions
- Add the potatoes to a large heavy bottomed soup pot. Fill enough cold water to come up 1 inch above the potatoes.
- Add 2 Tablespoons Kosher Salt and cook over medium high heat, uncovered, until it reaches a boil. I like to lay a wooden stirring spoon across the top while I’m waiting for it to boil. This is a wonderful trick that prevents the pot from boiling over!
- Once the pot is at a boil, reduce heat to low and simmer for 12 minutes.
- In a small sauce pot, over low heat, add the Silk Original Creamer, Dairy Free Butter, and Cream Cheese. Cook, whisking occasionally until cream cheese has melted, and the cream/butter mixture has come to a simmer. Turn off heat. Cover and set aside until ready. (**See Notes)
- After 12 minutes, test the doneness of the potatoes by piercing one with a small knife or fork. You should be able to pierce the center without much resistance, but the potato shouldn’t be overcooked and be mush. If it doesn’t pierce easily, continue to simmer for an additional 2 minutes, and try again.
- When potatoes are ready, strain into a colander in the sink. Watch out for steam!
Mashing Instructions
- Return drained potatoes back to cooking pot.
- Add in the salt, pepper, and about ¾ of the cream cheese and butter mixture and mash. Add the remaining cream mixture if potatoes are too dry. You want them thick and smooth, not liquidy.
- Once potatoes are mostly smooth, stop mashing. A little lump here and there is okay. Too much mashing or stirring can cause potatoes to become gummy or gluey. Not a good eating texture!
- That's it! Check for seasoning and add more salt if needed. This recipe makes 6 hearty portions or 8 smaller ones. Serve while still hot. Enjoy!
Ricing Instructions
- Using tongs or a large spoon, place drained potatoes into ricer basket, press down hard on the handle to squeeze potatoes into the pot. Repeat until all the potatoes have been riced back into the pot
- Next, gently fold the salt, pepper, and 3/4 of the cream cheese, butter mixture into the potatoes until incorporated. If potatoes are a little dry, add in the remaining cream cheese/butter mixture. Don't over stir or the potatoes will become gluey. Not a good eating texture!
- That's it! Check for seasoning and add more salt if needed. This recipe makes 6 hearty portions or 8 smaller ones. Serve while still hot. Enjoy!
Notes
- **Alternatively, you can put the cream cheese, creamer, and butter into a microwave safe bowl, lightly cover to prevent splatter, and microwave 1 minute, stir, and cook for another minute, or until butter and cream cheese are melted.
- For holidays, you can double or triple the recipe and make the potatoes ahead of time. Place mashed potatoes in a 6 or 8-quart slow cooker, cover and leave on warm for up to 4 hours. Just add a touch more creamer or butter if they get a little dry.
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