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Mashed Potatoes Without Milk

If you are vegan, lactose intolerant, or just want to lessen your dairy intake, you will want to know how to make mashed potatoes without milk.

This version of mashed potatoes is super creamy, fluffy, smooth, and delicious. It is a rich, flavorful, vegan, and gluten-free option that can be served beside so many main dishes.

Mashed potatoes are famous as a classic American side dish. That is because potatoes were mainly and originally cultivated here, then spread worldwide. On the other hand, rice had a long history and popularity in Asia, the Middle East, and even Africa before coming to America.

Potatoes gained popularity as they are cheap to cultivate and highly nutritious. Potatoes are a versatile food, and mashed potatoes are commonly prepared and eaten in many countries.

Mashed potatoes are rich in flavor and have such a wonderfully creamy texture that you will love to have daily, and on special occasions like Thanksgiving and Christmas.

You can serve mashed potatoes alongside roasted asparagus, roasted Brussel sprouts, or vegan green bean casserole, and any other vegetable side dishes. These will go well with a plethora of protein-filled main dishes for a deliciously balanced meal.

Before we jump to the mashed potato without milk recipe, let’s first know about its nutrient benefits and some tips and tricks.

Recipe Credit: Healthier Steps

Nutrition Facts

  • Servings 6
  • Energy 253 kcal / 1058 kJ
  • Fat 9 g
  • Protein 5 g
  • Carbs 40 g

Recipe Allergies

Instructions

  • 1.Scrub and rinse the potatoes, and place them in a large pot with water.
  • 2.Cover and place the pot on high until it has a rolling boil. Lower the heat to medium and boil for about 20 minutes.
  • 3.Check if the potatoes are fully cooked by piercing them with a fork. If it goes into the potatoes easily, they are ready.
  • 4.Drain the potatoes into a colander, and place into an ice bath. Cool for 5-10 minutes, or until potatoes are cool enough to handle.
  • 5.The potato skins will be separated from the potatoes, making them easy to peel by hand. You can also leave the skin on if you desire.
  • 6.Start heating the butter in a saucepan over medium heat. Add garlic and cook it until it is fragrant, about a minute or two. Make sure the garlic doesn't burn!
  • 7.Mash the potatoes with a potato masher. Add the vegan butter and garlic mixture, coconut milk, and salt, and gently stir. If the mashed potatoes are not creamy and smooth enough, you can add additional butter or coconut milk. Serve and enjoy!

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Ingredients

  • 3 pounds potatoes
  • 1/4 cup Vegan Butter
  • 5 cloves garlic, cut in slices
  • 2 tablespoons coconut milk
  • 1 teaspoon sea salt