The BEST Dairy-Free Mashed Potatoes That Are So Easy!

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Dairy-Free Mashed Potatoes is an amazing side dish, with just a few ingredients, is uncomplicated Whole30 compliant, and grain, gluten and Paleo.  Best of all – mounds of fluffy, flavorful, mashed potatoes even better than the traditional I remember so well.

After starting a grain, gluten and dairy free lifestyle almost four years ago (wow, time flies!), I remember how disheartened and anxious I felt.  What would happen to holidays?

While the beginning stages are stressful and full of learning what foods have gluten, it does get easier.  And, as time goes on, I have many recipes compliant and delicious for this lifestyle.  Recipes I truly love.

Ingredients For Dairy-Free Mashed Potatoes:

1.  Russet potatoes
2.  Cashews
3.  Ghee
4.  Sea Salt
5.  Pepper
6.  Extra liquid if needed to thin (e.g. warmed almond milk)
7.  Garnishes: chopped chives, parsley, chopped bacon bits.

Russet potatoes peeled and cut into cubes in the sturdy pot.

Dairy-Free Mashed Potatoes:

What You Will Love:

• Make Ahead
• Freezable
• A Few Simple Ingredients
• Whole30, Grain-free, Gluten-free, Paleo
• Delicious Healthier Version of Classic Mashed Potatoes
• Everyone Will Love (even the non-Paleo folks!)

Cut potatoes cubes covered in cold water.

Dairy-Free Mashed Potatoes:

Tips For Success:

1. Choose a starchy potato (like russet or Yukon Gold) vs. a waxy potato (like Red Bliss)*
2. Use a good quality ghee (make your own with a DIY Ghee recipe, or store-bought ghee.  Bonus Tip: check out Thrive Market for exceptional pricing on ghee!
3.  A potato ricer will make creamy smooth mashed potatoes, while a masher will make country style or rustic potatoes. (Both are delicious, however, in this post I use the ricer).
4. Start with cold water.  Put cut potatoes in a sturdy pot and cover with cold water.  (As opposed to putting cut potatoes in boiling water).
5. Add warm cashew cream, almond milk etc…  One of the secrets to getting the creamy texture is using warm (vs. cold) ingredients.
6. Do not be tempted to use a food processor or blender or you’ll end up with gummy textured potatoes.

In the above photo, all the cooked potatoes have been run through the potato ricer.

In the below photo, the ghee, cream and salt, and ground pepper have been added.

Paleo Mashed Potatoes with ghee, cashew cream, salt and ground pepper have been added.

What To Substitute For Milk In Mashed Potatoes:

• Use a quality cream substitute.  In this recipe, I am using Cashew Cream, although for this recipe the water is adjusted to 1/2 cup.
• Unsweetened almond milk also works well with mashed potatoes.
• In a pinch, you could make mashed potatoes with water, but it is not as creamy or flavorful, in my opinion.

Related:  Roasted Rosemary Russet Potato Wedges

Dairy-Free Mashed Potatoes in serving bowl with sprigs of thyme as garnish.

Dairy-Free Mashed Potatoes:

For Thanksgiving, these mashed potatoes were enjoyed with a delicious and simple Paleo Gravy, a recipe I hope to post soon.

Other holiday favorite recipes:

Sweet Potato Casserole

Slow Cooker Mashed Sweet Potatoes

Oh, how I love when traditional recipes turn out even better with healthier ingredients!

5 from 1 vote

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The Best Dairy-Free Mashed Potatoes That Are So Easy!

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

How to make super easy but fluffy and flavorful Dairy-Free Mashed Potatoes!  Sure to become your favorite recipe!

Course: holiday dish, Side Dish

Cuisine: American

Servings: 6

Calories: 330 kcal

Author: Christine

Ingredients

• 6 medium-sized Russet potatoes
• 1 cup raw cashews
• 2 tbsp ghee
• 1 tsp fine sea salt
• pinch black pepper
• Garnish: bacon bits, chives, parsley (Optional)

Instructions

1. Put the cashews in a bowl and cover with water.  Soak in water for at least 4 hours.

2. Once the cashews are ready, peel and chop the potatoes into cubes. Try to chop all the same size.
   

3. Put potatoes into a sturdy pot, add the potatoes and cover with cold water and 1/4 teaspoon salt.
   

4. Bring a pot of water to a boil and then reduce heat to a simmer (Medium-low) for about 20 minutes until potatoes are fork tender.
   

5. While the potatoes are cooking, prepare the cashew cream.  Drain and rinse the cashews.  Place the cashews in a blender with 1/2 cup water and blend for about 2 minutes until very creamy.  Set aside.

6. Once the potatoes are cooked, drain the water.

7. In the pot, add one tablespoon of ghee first, then the cashew cream.  Stir and heat (low) for several minutes until the mixture is warm to hot.,

8. Once the cashew cream and ghee is melted and warmed, add the potatoes to this pot by using a ricer.  

9. Add 3/4 teaspoon of salt and stir the riced potatoes, cashew cream and ghee together until just mixed.  Do not overmix.  The potatoes will be fluffy. For more rustic potatoes, you do not need to use the ricer. 

10. Scoop potatoes into a serving dish and add 1 tablespoon melted ghee to the top, along with any garnishes, such as chopped bacon bit, chives, parsley.

Recipe Notes

*Add more liquid if potatoes are too thick for your taste.  Heat some non-dairy milk, such as almond milk and pour into potatoes until desired consistency.

Nutrition Facts

The Best Dairy-Free Mashed Potatoes That Are So Easy!

Amount Per Serving

Calories 330 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 4g 20%

Cholesterol 12mg 4%

Sodium 400mg 17%

Potassium 1030mg 29%

Total Carbohydrates 44g 15%

Dietary Fiber 3g 12%

Sugars 2g

Protein 8g 16%

Vitamin C 14.7%

Calcium 3.6%

Iron 18.2%

* Percent Daily Values are based on a 2000 calorie diet.

*Reference:  The Kitchn

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