These mashed potatoes without milk are the best way to serve your dairy-free mashed potato dishes! This recipe is perfect for vegans or anyone who is sensitive to dairy, and it’s just as delicious as classic mashed potatoes! You won't even miss the milk!
each, salt & pepper(to taste + 1 teaspoon salt for boiling potatoes)
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Instructions
Wash, peel, and cut potatoes into 1 inch pieces.
Place potatoes in a large stockpot and add enough water to cover the 2 lbs russet potatoes with about an inch above the potatoes. Add a teaspoon of salt to the water.
Cover and bring to a boil, then reduce heat and simmer for 15 to 20 minutes (or until potatoes can easily be broken by a fork).
Drain (reserve a small amount of the water if desired). Place drained potatoes in a mixing bowl, add the 2 tablespoon olive oil, and, using a hand mixer, begin to beat the potatoes until they break up and become smooth. (You can add a small amount of the water back into the potatoes to make them smoother.)
When the potatoes are mashed to your desired consistency, season with salt & pepper, serve, and enjoy.
Notes
No dairy needed for this recipe.
Don't have a hand mixer? A ricer or just a large fork is all you need to mash up the potatoes.
You can reserve some of the water that you use for boiling the potatoes to add liquid back into the potato.
You can also use chicken or beef stock instead of water.
Add butter, fresh herbs, and Parmesan cheese if desired.