Our dairy-free mashed potatoes recipe is the comfort food to indulge in with the family without any of the top 9 allergens. Creamy, delicious, and easy to make, these allergen friendly mashed potatoes are perfect for anyone looking for a satisfying side dish that is both velvety smooth and as delicious as the traditional side dish.
Why This Recipe Is Amazing
Our recipe for dairy free mashed potatoes is smooth and creamy and melts in your mouth. One of our kids loves mashed potatoes and asks for them all the time. To us they are the dish for every family gathering and traditional North American meal.
This vegan mashed potatoes recipe was one of the first recipes we made top allergen friendly after we found out about the most severe of our allergies. It has seen us through thick and thin, been on the menu after brace tightenings and endoscopies alike. This is one of our comfort foods that is all about family, tradition, and comfort
Ingredients
- Starchy Potatoes
- Non Dairy Plant Based Milk
- Plant Based Spread, soy and dairy free
- Sea Salt
- Ground Pepper
See recipe card for quantities.
The Ingredient Low Down and Substitutions
Starchy Potatoes
The key to really smooth textured allergen frienldy mashed potatoes is choosing the correct potato to use. The starchier the potato the better. It is that starch that breaks down in the boiling that makes them unbelievably soft. When a waxy potato like a new potato is used they do not break down the same and there will be lumps in the mashed potatoes.
What we recommend using is a Russet potato or an Idaho potato. They are the starchiest and will yield the best mash. Yukon gold potatoes are not as starchy but they do work for mashed potatoes, if the other starchier kinds are not available.
If potatoes are not a safe food for you but you can have sweet potatoes they can be substituted. Sweet potatoes and yams are starchy and can absolutely be used in place of white potatoes for gluten free mashed potatoes. They may need to be boiled a bit longer and will give a sweeter mash.
Non Dairy Plant Based Milk
The plant based milk of choice we use is a gluten free oat based milk. The barista full fat kind is ideal, if it is safe for you as it will yield a really creamy mashed potato without milk. You can use coconut milk from a carton, however, as can rice or hemp milks.
Using Broth or Stock
If plant based milks are not safe for you they can replace it in the same quantity with Chicken Broth or soy free vegetable stock. The stock will give a phenomenal flavour to the non dairy mashed potatoes. One trick to add more flavour is to boil the potatoes in broth rather than water.
Using Potato Water
If neither broth nor plant based milk are suitable, save some of the potato water being drained from the boiling of the potatoes. It can be added back to the potatoes with the spread to help create super smooth mashed potatoes.
The more liquid is added the softer the potatoes will be. For stiffer and lumpier potatoes reduce the amount of liquid.
Plant Based Spread
A soy and nut free plant based buttery spread is used to add creaminess to the dairy free mashed potatoes. It is important to add it right before mashing while the potatoes are still piping hot so it melts.
Sea Salt and Ground Pepper
Make sure the spices used are free from your allergens by contacting the manufacturer. Some spices and flavourings are produced on shared lines and shared facilities. May contain warnings that are not regulated and therefore not required to be stated on the label, even though more brands are choosing to list them.
Instructions/ Directions for Making Dairy Free Mashed Potatoes
Step 1
Peel and wash the potatoes. Use a vegetable peeler to remove all the skin from the potatoes. If the kids are helping with the peeling make sure they have special kids sized safety gloves.
Step 2
Large dice the potatoes. Cut each potato into roughly 12-16 pieces.
Step 3
Place the potatoes in a large stock pot and cover with water. Make sure there is about 1- 2 inches more water than potatoes. The water line should be at least 2-3 inches from the top of the pot.
Step 4
Lightly salt the water. About ½ teaspoon of salt.
Step 5
Heat the filled pot over high heat until at a rolling boil.
Step 6
Reduce the heat to maintain a gentle boil for about 20-25 minutes.
Step 7
Check to see if the potatoes can be pierced easily by a fork.
Step 8
Turn off the heat and drain the potatoes from the water using a colander. Save the starchy potato water for gravy thickening.
Step 9
Return the drained potatoes to the empty pot.
Step 10
Place it on a large flat trivet on a flat area suitable for mashing.
Step 11
Pour in the Gluten Free Oat Milk and Plant Butter. Add a little bit slowly while mashing using a vegetable masher. Put in a bit more plant milk and butter until all the potatoes are mashed and the vegan mashed potatoes are as smooth and creamy as you would like. It is adding the liquid as you are mashing them to get the smoothest mashed potatoes without milk.
Step 12
Sprinkle in Salt and Pepper to taste and mix well. Keep covered until serving.
Hint: Check that the potatoes are able to be pierced with a fork before moving on from the boiling step. This is to make sure they are fully cooked all the way through and that they will not be lumpy. The potatoes should be drained before they start to over boil and fall apart.
Low Food Waste Tips
When draining the allergen friendly mashed potatoes and not using the potato water in the mashed potatoes, save it to make a gravy. Use the starchiest of the water to add to the drippings or stock to help thicken the gravy without cornstarch as much as possible. The potato water can also be frozen in ice cube trays overnight and then transferred into an airtight container the next day when fully frozen for use in sauces later on.
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Substitutions
Please see the Ingredient Low Down and Substitutions Section.
Variations /Adaptations on Tradional Dairy Free Mashed Potatoes
- Cheesy – Either grated dairy free cheese-like shreds can be added when mashing the potatoes or a small amount of nutritional yeast to taste. Double check they are both safe for you with the manufacturer.
- Garlic – This can be added through either adding garlic powder when adding the plant based milk. Alternatively, add in minced garlic cloves when mixing the mashed potatoes with the salt and pepper. We like to add in a scoop of plant based Boursin, double check it is safe for you.
- Extra Creamy – For an extra tangy extra creamy punch ½-1 cup of dairy free plant based sour cream or cream cheese like product.
Equipment
Vegetable Peeler, Knife, and Cutting Board are the best tools to prepare the potatoes. The peeler is the easiest way to remove the peels and the knife and cutting board to cut the potatoes into easy to boil size or trim off any brown spots.
A Large Pot and a Colander are needed. One to hold the potatoes and enough water to cover them by 1-2 inches. The other to drain the potatoes from the water to ready them for mashing.
A Vegetable Masher is the traditional way to make allergen friendly mashed potatoes, however you can use an immersion blender or a potato ricer for super smooth Gluten mashed potatoes.
Storage and Reheating Instructions
Storage
-Fridge
In an airtight container the vegan mashed potatoes will keep for up to 3 days, if stored properly.
-Freezer
Mashed potatoes can be stored in the freezer in a well sealed container in 1 portion or famly sized containers for up to 3 months. Gluten free mashed potatoes can also be used as a casserole topper, like on our Dairy Free Shepherd’s Pie and frozen.
Reheating
-Stove Top
In a pan reheat as many portions as needed and add around ¼-½ cups of water to the vegan mashed potatoes. Over medium heat cover the pan with a well fitting lid and let the leftover mash steam. Add more water, if needed. Remove the lid, stir the potato mix and keep reheating until the desired thickness is achieved and the excess water has been boiled off.
– Microwave
Put one portion in a microwave safe bowl and add 1-2 tablespoons of water and mix it into the non dairy mashed potatoes. Microwave for 1 minute and 30 seconds. When finished initial cooking stir the mix and check it is fully heated through. If not heated through, microwave it for an additional 20 seconds, stir and check again. Repeat as needed.
How to Send Gluten Free Mashed Potatoes as Leftovers for Lunch
The best way to send mashed potatoes to school is in an already heated in a thermos-like container. Preheat the container with hot water and let it sit while the potatoes heat up. Pour out the hot water and fill the container with the potatoes. We find that foods reheated on the stove stay warm longer in insulated containers, rather than microwaved leftovers. Send a fork, spoon, or spork in the lunch kit. The potatoes can also be topped with reheated gravy poured on top in the container for lunch.
Top Tip – Using the Right Potatoes for Non Dairy Mashed Potatoes
The best type of potatoes to use for mashed potatoes is a starchy one. Our favourite to use when making gluten free mashed potatoes is the Russet variety. Idaho potatoes are Russets grown in Idaho. Only potatoes grown in that state can hold the distinction of being called Idaho potatoes by law. So not all Russets are Idaho potatoes.
Yukon gold is also a great variety of potatoes that works well for mashed potatoes, though they are not as starchy and are more of an all purpose potato considered waxier than Russets.
Sweet potatoes are actually high in starch and make an excellent tuber for mash. This may also be a great option for those who cannot have potatoes but can have sweet potatoes. This is not suitable for everyone though, especially those monitoring their sugar intake.
FAQ
How many potatoes for mashed potatoes?
The rule of thumb for mashed potatoes is to use 1.5 potatoes per person. So if you are having 10 people over for a holiday dinner you would peel, boil and mash 15 regular sized potatoes.
What is the best substitute for milk in mashed potatoes?
There are three main substitutes for dairy milk in mashed potatoes. For those with dairy allergies and intolerances or those following a vegan diet animal milk is not an option. To replace it and still have the creamy texture that everyone loves in traditional mashed potatoes.
The first substitute is plant based milk that is also nut and soy free for those that follow a top 8 allergen free food restriction. Coconut or a high fat gluten free oat milk are excellent dairy free options, if they are safe for you. They provide a creaminess similar to milk.
The second substitute option is using a chicken or soy free vegetable stock. They will provide a lot of flavour and some added fat, if using chicken based stock. This is a less creamy option than dairy free milk but is packed with flavour.
The third way of making the potatoes is when draining the potato water off, save 4 cups of the starchiest liquid being drained off. The first bit of liquid drained will have less starch so try and get a gallon of potato water mid drain. This is the least creamy option in our opinion but it will make very smooth mashed potatoes.
What To Serve With
This dairy free mashed potato recipe is the one we use with all of our holiday and roast dinners. It pairs well with roast meats, as a topper for Dairy Free Shepherd’s Pie, or topped with gravy. We love these potatoes with our Gluten Free Roast Chicken, Gluten Free Herb Crusted Rack of Lamb, or our Pickle Brined Pork Roast. We also serve a salad with our allergen friendly mashed potatoes like our Kale Salad with Cranberries.
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📖 Recipe
Servings: 8 Servings
Calories: 351kcal
Equipment
- Knife and Cutting Board
- Vegetable Peeler
- Large Pot
- measuring spoons
- Vegetable masher
- Colander
Ingredients
- 12 Russet potatoes or other starchy potato
- 1 Cup Non Dairy Plant Based Milk gluten free oat or coconut milk from a carton
- ½ Cup Plant Spread soy and dairy free
- 1 teaspoon Sea Salt divided in 2 portions
- ¼ teaspoon Ground Pepper
Instructions
- Peel and wash the potatoes. Use a vegetable peeler to remove all the skin from the potatoes.
- Large dice the potatoes. Cut each potato into roughly 12-16 pieces.
- Place the potatoes in a large stock pot and cover with water. Make sure there is about 1- 2 inches more water than potatoes. The water line should be at least 2-3 inches from the top of the pot.
- Lightly salt the water. About ½ teaspoon of salt.
- Heat the filled pot over high heat until at a rolling boil.
- Reduce the heat to maintain a gentle boil for about 20-25 minutes.
- Check to see if the potatoes can be pierced easily by a fork.
- Turn off the heat and drain the potatoes from the water using a colander. Save the starchy potato water for gravy thickening.
- Return the drained potatoes to the empty pot.
- Place it on a large flat trivet on a flat area suitable for mashing.
- Add in Gluten Free Oat Milk and Plant Butter. Add a little bit slowly and mash using a vegetable masher. Add a bit more plant milk and butter until all the potatoes are mashed and the mashed potatoes are as smooth and creamy as you would like.
- Sprinkle in Salt and Pepper to taste and mix well. Keep covered until serving.
Nutrition
Calories: 351kcal | Carbohydrates: 61g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 412mg | Potassium: 1352mg | Fiber: 4g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 3mg
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
This article originally appeared on TheAllergenFreeKitchen and was syndicated by MediaFeed.
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