Dairy-Free Mashed Potatoes
Updated Feb 15, 2021, Published Aug 16, 2016
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Start with this dairy-free mashed potato recipe as your base and feel free to jazz it up by mixing in any of these items.
Mashed Potato Flavor Boosters
-1 sautéed sliced leek
-1 cup caramelized sliced shallots
-½ cup chopped cooked bacon
-1 tablespoon prepared horseradish
-2 teaspoons grainy Dijon mustard
-1 teaspoon lemon zest
-1 teaspoon smoked paprika
-1 teaspoon toasted fennel seeds
-1 gluten-free chipotle chili pepper in adobo sauce, minced
-½ cup grated Parmesan cheese, Gruyere cheese or grated cheese of choice
-⅓ cup chopped Kalamata olives or black olives
-⅓ cup chopped oil-packed sun-dried tomatoes
-¼ cup prepared pesto
-2 tablespoons harissa paste
Dairy-Free Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold or russet potatoes, , peeled and cut into 1-inch cubes
- ½ teaspoon salt
- 1/3 cup extra-virgin olive oil
- ¼ teaspoon black pepper
- ¼ cup chopped fresh herbs, , such as flat-leaf parsley, chives or sage
Instructions
- Place potatoes and salt in a large saucepan. Cover with cold water. Bring to a boil and then simmer until potatoes are easily pieced by a knife, about 25 minutes.
- Drain potatoes, reserving 1 cup cooking liquid in a separate container.
- Mash drained potatoes with a potato masher or process them with a ricer or a food mill.
- Slowly pour olive oil into mashed potatoes, stirring well with a wooden spoon to combine. Stir in some reserved cooking liquid until desired consistency is reached.
- Add black pepper and herbs, stirring to combine.
- Taste and adjust seasoning as needed. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Written by Matthew Kadey, originally published in Gluten Free & More.
