Dairy-Free Mashed Potatoes (No Milk)

A bowl of creamy mashed potatoes with thyme.

Dairy-Free Mashed Potatoes (No Milk)

Dairy-free mashed potatoes are so easy to make, using the water the potatoes are cooked in instead of any milk or non-dairy milk drinks. This makes a deliciously creamy mash with no off taste from vegan milks - just potato - and can be adapted to suit your tastes.

Course Autumn, holiday, Pantry Recipes, Side Dish, Sides, Winter

Cuisine British

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 174kcal

Author Alexandra Daum

Ingredients

1 kilogram (2.2 lb) starchy potatoes well-scrubbed
1 tablespoon sea salt
2 tablespoons olive oil
~ 150 ml (¾ cup) reserved cooking water only use what you need
Sea salt and black pepper to taste
Optional herbs, garlic, cheese, etc.

Metric - Cups

Instructions

Cut the potatoes into cubes about 3cm (1 in.) in size and add to a large cooking pot. Cover with water and add the salt.
1 kilogram (2.2 lb) starchy potatoes, 1 tablespoon sea salt
Cover and bring to a boil over high heat, keeping an eye on the pot so it doesn't boil over. Reduce the heat and simmer, covered, for about 15 minutes, or until the potatoes can be easily pierced with a fork.
Reserve about 150ml (~3/4 cup) of the cooking water and set aside (I ladle it out into a heat-safe container). Drain the potatoes and set the pot back on the (turned off) burner to dry for a few minutes.
Once the potatoes look dry - after about five minutes - add olive oil and three tablespoons of the reserved cooking water. Mash well, only adding more of the cooking water in small increments if needed. Once smooth, season to taste.
2 tablespoons olive oil, ~ 150 ml (¾ cup) reserved cooking water, Sea salt and black pepper to taste
Stir in any optional add-ins at this point if using, and serve hot.
Optional herbs, garlic, cheese, etc.

Notes

Storage: keep leftovers in a sealed container in the refrigerator for up to three days. Day old mashed potatoes make excellent potato waffles. I recommend reheating with a splash of liquid of some kind to loosen the mash, as it tends to solidify a bit when cooled.

Freezing: place cooled mashed potatoes into an airtight container and freeze for up to two months. Thaw in the refrigerator and reheat as usual, or use for other recipes like shepherd's pie or potato cakes.

Nutrition