Gluten Free, Dairy Free, Soy Free, Paleo & Whole30 Option
This dairy free mashed potato recipe is easy to make and comes out fluffy and buttery. It is the perfect addition to any meal or holiday table!
Why I Love This Recipe
These savory potatoes are easy to make and turn out perfectly every time with a variety of different potatoes! They make a great canvas for gravy or sauce coated main dishes while also being flavorful enough to stand on their own.
Dairy Free Mashed Potatoes can easily be turned into a paleo and Whole30 compliant side dish. Simply replace dairy free butter with ghee. Be sure to choose a high quality ghee for the best flavor profile. Organic Valley is one of my favorite brands of ghee.
Tips for cooking success
Be sure to use cool water to cover the potatoes. This allows the water and potatoes to heat up together and cook through evenly. Otherwise, adding potatoes to already boiling water will promote uneven cooking and can cause the potatoes to become mealy.
Typically, I use a potato masher only enough for the potatoes to stir easily, leaving bigger chunks of potato. However, for special occasions, like holidays, I will spend extra time to mash them to a smoother texture. You can also make these potatoes with skin on or off.
Different types of liquids can be used in this recipe
One way to keep these Dairy Free Mashed Potatoes paleo and Whole30 is by using reserved potato cooking water for any needed liquid. It helps to in making them thick and creamy. However, recently my family has enjoyed using sweetened almond milk. It adds some sweetness and provides a lighter, airier texture. You could also use any other dairy free milk, chicken broth or vegetable broth.
What type of potato should I use?
Additionally, red, yellow, and russet potatoes all work well in this recipe. Red and yellow potatoes cook more quickly than russet. Russet potatoes yield a fluffier mashed potato, yellow a more buttery mash, and red a mixture of fluffy/creamy.
Serving suggestions
When I make mashed potatoes to serve as a base for main dishes that have a rich gravy or sauce, I use the least amount of butter and salt recommended in this recipe. This allows the main to shine and gravy/sauces are typically salty and taste better when paired with a less salty base.
However, if I'm making mashed potatoes as a side for main dishes without sauce/gravy (like fried/baked chicken or pork), or when I serve them for the holidays, I like to add the larger quantity of salt and butter so the mashed potatoes can shine on their own. Of course, as always feel free to make this recipe your own!
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📖 Recipe
Dairy Free Mashed Potatoes {Paleo & Whole30 Option}
Equipment
- 1 Large pot
- 1 potato masher
- measuring cups and spoons
Ingredients
- 4 cups cubed potatoes Russet, red, or yellow*
- 2 tablespoon salt for cooking water
- cold water to cover reserve ½ cup cooking water when you drain the potatoes
- 6-8 tablespoon dairy free butter or ghee for paleo/Whole30
- ½-¾ teaspoon salt
- 2-6 tablespoon reserved potato cooking water may sub dairy free milk or broth if you prefer
Instructions
- Add cubed potatoes to large pot and cover with cold water. Place on burner over HIGH heat, cover and bring to a boil. Uncover, add 2 teaspoon salt and reduce heat to MEDIUM to maintain a moderate simmer.
- Continue to simmer until potatoes are completely cooked through and soft. They should fall apart easily when pierced with a fork. This takes about 15-20 minutes for red or yellow potatoes and 25-35 minutes for russet potatoes. Remove from heat.
- Reserve ½ cup potato water and set aside. Drain potatoes. Place back into pot. Start by adding ½ teaspoon salt, 6 tablespoon dairy free butter or ghee, and 2 tablespoon reserved cooking water. Mash thoroughly with a potato masher. Add the additional salt/butter to taste.** Add additional reserved potato water 2 tablespoon at a time to reach a smooth, creamy consistency. Serve warm.
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