Dairy-Free Mashed Potatoes
These are a creamy, light, perfect mashed potato that is perfect for any holiday meal
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.
Nutrition
Calories: 383kcalCarbohydrates: 63gProtein: 8gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 562mgPotassium: 1569mgFiber: 9gSugar: 4gVitamin A: 14IUVitamin C: 69mgCalcium: 54mgIron: 3mg
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!