DAIRY-FREE MASHED POTATOES
Got a craving for some mashed potatoes but can't have dairy? We reconstructed our family favorite with the fingerling potatoes and coconut cream. The coconut cream gives you the same creamy taste you get from standby dairy-based mashed potatoes. Add some roasted garlic or chopped chives and bacon to really kick it up.
Provided by alisaundre_8259944
Categories Mashed Potatoes
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop potatoes into even chunks and boil in a covered pot in lightly salted water.
- When potatoes are tender when poked with a fork, drain water.
- Add chicken broth, coconut cream, Earth Balance.
- Mash with hand masher or immersion blender.
- Salt and pepper to taste.
Nutrition Facts : Calories 361.7, Fat 3.5, SaturatedFat 3, Sodium 121.3, Carbohydrate 76.7, Fiber 10.2, Sugar 14.5, Protein 7.7
SIMPLE OLIVE OIL MASHED POTATOES
Our family recipe for pure and simple olive oil mashed potatoes, made without butter or dairy milk. These potatoes are simply the best-tasting natural potatoes I've ever had!
Provided by Karen Tedesco
Categories Side Dish
Time 35m
Number Of Ingredients 4
Steps:
- Prep the potatoes: Wash them, and trim off any eyes or damaged skin. Peel if you prefer smoother mashed potatoes. Slice them so they're all about the same size, about 2-inches in diameter. Leave them whole if they're golf-ball size.
- Put the potatoes in a large pot with 3 tablespoons of the salt. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are fork tender, but not falling apart, 20-25 minutes.
- Scoop out 2 cups of the cooking water, then drain the potatoes and transfer to a large bowl. Pour the olive oil over and 1 cup of the cooking water. Mash them with a handheld potato masher, adding more water a little at a time until the potatoes are the texture you like (you might not use all the water). Taste and add more salt, if desired.
- Serve warm, drizzled with additional olive oil.
Nutrition Facts : ServingSize 1 serving, Calories 252 kcal, Carbohydrate 33 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 578 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 10 g
THE BEST DAMN VEGAN MASHED POTATOES
5-ingredient vegan mashed potatoes that are fluffy, creamy, buttery, and loaded with roasted garlic and chives. Perfect as is, with gravy, or with a giant scoop of vegan butter.
Provided by Minimalist Baker
Categories Side
Time 40m
Number Of Ingredients 8
Steps:
- For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
- Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
- While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.
- Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
- Mash your potatoes using a potato masher until fluffy.
- Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
- Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.
Nutrition Facts : ServingSize 1 serving, Calories 247 kcal, Carbohydrate 40.5 g, Protein 4.9 g, Fat 8.3 g, SaturatedFat 2.3 g, Sodium 956 mg, Fiber 3.2 g, Sugar 1.6 g, UnsaturatedFat 5.7 g
CREAMY DAIRY-FREE MASHED CAULIFLOWER
Mashed potatoes are great, but you know what's as good or even better? Creamy mashed cauliflower! This easy mashed cauliflower recipe is vegan, low carb, keto-friendly and an AIP-approved mashed potato alternative. Can be made with fresh or frozen cauliflower too
Provided by Alison Marras
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Bring water to boil and place florets in a steam rack on top, covering until tender and you can easily pierce with a fork (but they're not falling apart), approx. 7-8 minutes or so. Alternatively, you may steam in the microwave for 3-4 minutes (do in 2-3 batches in a bow.) If using cauliflower rice, a steam basket won't work. You can try sauteéing in 1 Tbsp of extra-virgin olive oil in a non-stick or cast iron skillet just until soft and you'll need the amount of ounces as noted above.
- Once ready, remove the florets and add to a food processor with extra-virgin olive oil, sea salt and pepper to taste. (you may need to do this in batches if you have a small food processor). You may alternativeely mash using a hand masher, an emulsion blender in a largee mixing bowl or pot if you don't have a food processor.
- Transfer the mashed cauliflower to a serving dish and top with more oil or butter/ghee and fresh chives and sea salt if needed. Hot tip: check out my herbed mushroom gravy as a perfect topping.
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