Mashed potatoes are a must during the holidays, but can be a struggle for so many people that have dairy sensitivities. Lots of people think that you can’t get the same creaminess of mashed potatoes if you aren’t using dairy either so they don’t even try. The truth is, these Dairy-free Mashed Potatoes are the best I have ever had.
I don’t take the “best ever” statement lightly when it comes to food, but these mashed potatoes truly are the best ever in my opinion! They are fluffy, creamy, and just a little garlicky. The key to getting the perfectly creamy mashed potatoes is coconut milk. Again, when I tell people I use coconut milk, they look at me weird and usually say “I don’t like coconut”. Sometimes it takes a little coaxing for them to try it, but I have never had anyone tell me they taste like coconut.
I have been making these for years and bringing them to family Thanksgivings, Friendsgivings, and even just regular dinner parties and they are always a hit. One thing I never tell anyone they are “healthy” or “dairy-free”. I simply just put them out and let the mashed potatoes speak for themselves and if anyone asks I will tell them! I even had a family member who swears he can always tell the difference in my “healthy” recipes not even able to tell the difference. He still to this day doesn’t know, so that is our little secret!
Tips for Dairy-free Mashed Potatoes:
- Warming the broth and coconut milk is a must, otherwise it causes the potatoes to get a tacky texture.
- To make these completely plant-based, just swap chicken broth for veggie broth.
- These are a great make ahead side dish for Thanksgiving because they are really easy to reheat in the oven on the day of.
- I have found Yukon gold potatoes make these the creamiest and lightest, but you can use any other potato. You just might need to adjust the liquid amounts.
If you are looking for another delicious holiday or Thanksgiving side dish, check out my Green Bean Casserole.
Dairy-Free Mashed Potatoes
Ingredients
- 12 Yukon gold potatoes I estimate about 2-3 per person
- 1 Tbsp Ghee
- 1 cup Chicken Broth
- 1 cup Coconut milk (full fat) can also use coconut cream
- 1 Tbsp Parsley, dried
- 1 Tbsp Garlic Powder
- 1 tsp Pepper
- 1 tsp Salt can add more if needed
Instructions
- Boil a large pot of water and salt the water. Cut potatoes into quarters.
- Put potatoes into the pot once the water starts to boil. Boil potatoes until tender. They should be soft enough that you can easily cut with a fork.
- While the potatoes are boiling, pour coconut milk and chicken broth in a sauce pan and bring to a simmer.
- Add cooked potatoes to a large bowl (I use a KitchenAid mixer) and begin to slowly mix either with a hand held mixer or a stand mixer.
- Slowly add in warmed liquid and the rest of the seasonings and ghee. Mix until everything is combined and smooth.
- Transfer to a serving dish and enjoy!
Notes
- Warming the broth and coconut milk is a must, otherwise it causes the potatoes to get a tacky texture.
- To make these completely plant-based, just swap chicken broth for veggie broth.
- These are a great make ahead side dish for Thanksgiving because they are really easy to reheat in the oven on the day of.
- I have found Yukon gold potatoes make these the creamiest and lightest, but you can use any other potato. You just might need to adjust the liquid amounts.
