Let’s be real-Thanksgiving is about the mashed potatoes. Mashed potatoes are the glue that hold the whole meal together. So what do you do if there are dairy sensitivities in your family? It seems the most common solution to the dairy free mashed potato debacle is to replace the butter and cream with olive oil and use a naturally creamier potato, the Yukon Gold. The flavor is just not the same. It’s good, but if I am going to eat something labeled mashed potatoes, I want it to taste like the mashed potatoes I already love.
I set out on a mission to recreate dairy free mashed potatoes that have the same silky-smooth creaminess as the dairy version we all love. The tricky part was replacing the buttery creaminess that only butter and cream can achieve.
For months I played with recipes until one dinner, I heard “This is amazing!” That’s how I always know I am on to something. I knew I had the recipe and found the secret (s) to the best dairy free mashed potatoes.
So what is the secret to the best dairy free mashed potatoes? Well, there are two:
Cashew milk and avocado oil.
Cashew milk has such a creamy taste without being too sweet. Anytime I need cream or milk, cashew milk is my favorite substitute. I have a quick cashew milk recipe that is perfect for this recipe.
Refined avocado oil has a soft, subtle flavor (extra virgin avocado oil has a bold flavor, similar to olive oil). Trader Joe’s has a great, inexpressive bottle I use most often. This bottle of avocado oil from amazon is also great if I don’t want to leave the house (parents, I feel you!).
While this family favorite side dish is not technically paleo (this is a good article about the paleo or not potato debate), if you tolerate white potatoes, this side is sure to become a staple dish. I’ll be making this for my (very) non-paleo, traditional, farm raised family and I won’t be telling them what’s in it. I am super excited to share this recipe.Print
- 2 pounds potatoes ( *)
- 2 tablespoons avocado oil (expeller-pressed or refined) ( **)
- 3/4 cup cashew milk ( ***)
- 2 tablespoons chicken broth
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Peel your potatoes and cut into quarters or small chunks.
- Insert your strainer or a steamer basket into your Instant Pot. Pour in one cup of water (alternatively, you can add your potatoes to a large pot with enough water to cover them and boil for about 20 minutes or so on medium heat).
- Add your chopped potatoes so they sit on top of the basket.
- Seal the lid and press the Manual function and the “-” button to get to 10 minutes.
- After 10 minutes, use the quick release function to release the steam. Be careful here-everything will be really hot.
- Carefully transfer your potatoes to a bowl (I use my Kitchen Aid mixer here) and add the remaining ingredients.
- Mash everything with a potato masher or use your mixer to mix all the ingredients together. If using a mixer, be careful not to over blend or the potatoes will be gummy. I don’t recommend using an immersion blender for this reason.
*Any potatoes will do. I love Russet because they are usually inexpensive and delicious.
**Be careful of which avocado oil you use. I love the one from Trader Joe’s. You want to look for one that is refined or expeller-pressed. This one from Amazon is also great. If you use extra virgin, it will be a much stronger taste (and green) and will change the flavor.
***I have a cashew milk recipe that I use for this. I haven’t tried using boxed cashew milks because they usually have gums that I don’t tolerate well. Please let us know if you try!