Dairy Free Mashed Potatoes Food

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DAIRY-FREE MASHED POTATOES



Dairy-Free Mashed Potatoes image

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

10 small fingerling potatoes
1/4 cup chicken broth (or vegetable broth)
1/4 cup coconut cream
1 tablespoon Earth Balance whipped spread
salt and pepper

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



Simple Olive Oil Mashed Potatoes image

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

2 ½-3 pounds small Yukon or yellow waxy potatoes
3 tablespoons kosher salt or flaky sea salt (plus more to taste)
5 quarts water
⅓ cup extra-virgin olive oil (plus more for serving)

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



The Best Damn Vegan Mashed Potatoes image

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

6-8 medium yukon gold potatoes ((if large, cut in half)*)
1 tsp sea salt ((divided))
Water to cover
1/2 tsp sea salt
1/2 tsp ground black pepper
5-6 cloves raw or roasted garlic ((or sub minced garlic sautéed for 3 minutes in olive oil)*)
3-4 Tbsp vegan butter ((such as Earth Balance // melted/softened))
1/4 cup fresh chives ((for topping // optional))

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



Creamy Dairy-free Mashed Cauliflower image

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

2 heads cauliflower, chopped into florets ((or approx. 20-24 oz. florets, fresh or frozen))
2 cups water
2 Tbsp extra virgin olive oil
1 Bunch of fresh chives for topping
pinch of sea salt and pepper (omit for AIP) to taste

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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