Ultra-Creamy Dairy-Free Mashed Potatoes

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This Ultra-Creamy Dairy-Free Mashed Potatoes Recipe is a dairy-free and vegan side dish containing rich and savory potatoes. It’s a side like this that guests pay closest attention to, so as not to miss the chance for seconds.

5 from 2 votes

Ultra-Creamy Dairy-Free Mashed Potatoes

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings
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Ingredients 

  • 1 head garlic
  • 4 teaspoons avocado oil (or other neutral oil), - divided
  • 6 large potatoes, - preferably Russet or Yukon
  • ½ cup dairy-free butter, - melted
  • ½ cup canned coconut milk
  • ½ teaspoon kosher or fine sea salt, - plus more to taste
  • teaspoon freshly ground black pepper, - plus more to taste
  • 2 sprigs fresh rosemary
  • 4-6 sprigs fresh thyme

Instructions 

  • Preheat the oven to 400°F. Peel any loose outer layers from the garlic and discard. Using a sharp knife, cut ¼ to ½ inch off the top of the cloves, to expose the individual cloves of garlic. Place onto aluminum foil and drizzle with 2 teaspoons avocado oil. Wrap foil entirely around to close and bake for 40 minutes.
  • Wash potatoes well and toss into a pot (optional to peel potatoes first, but I recommend leaving unpeeled for extra flavor). Fill pot with water, 2-3 inches above the potatoes. Sprinkle generously with salt and bring to a boil. Cook potatoes for 30 minutes, or until you can insert a toothpick into the center of the potatoes with ease. Strain, pat dry as best you can, and add back to the pot.
  • With a knife, cut potatoes into large chunks (this will help with mashing). Squeeze the head of roasted garlic into the pot so that the roasted cloves pop out. Add melted dairy-free butter, coconut milk, ½ teaspoon salt, and teaspoon pepper. Mash potatoes using a hand blender on pulse or using a potato masher or a fork. Be sure not to over mash, as the potatoes will get gummy. Instead, mash until just combined and finish any last forgotten large pieces with a fork.
  • In a small skillet, add 2 teaspoons avocado oil and bring to medium-high heat. When hot, add sprigs of rosemary and thyme and fry herbs until crispy and perfumed (a couple seconds each side for the thyme and a bit longer for the rosemary). Lay on paper towels to absorb any excess oil and sprinkle with a bit of salt.
  • Transfer mashed potatoes to a serving bowl and top with fried rosemary and thyme. Add a dollop more butter, and more salt and pepper, to taste.

Nutrition

Calories: 324kcalCarbohydrates: 28gProtein: 6gFat: 22gSaturated Fat: 7gSodium: 140mgPotassium: 932mgFiber: 5gVitamin A: 40IUVitamin C: 26.1mgCalcium: 70mgIron: 7.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes (2 ratings without comment)

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