Creamy Dairy-Free Mashed Potatoes (Gluten-Free)
Creamy, fluffy gluten-free mashed potatoes made dairy-free with almond milk and ghee, no food processor required, so they never turn gummy. Ready in 30 minutes.
EQUIPMENT NEEDED
- Large pot
- Potato ricer or hand masher
Ingredients
- 3 pounds russet potatoes about 5-7 potatoes
- ½ cup unsweetened almond milk
- ¼ cup ghee
- 1 teaspoon garlic powder
- Salt to taste plus extra to salt the water
- Pepper to taste
Instructions
- Peel (optional) and chop potatoes into 1-inch cubes. Add to a large pot of well-salted cold water.
- Bring to a boil and cook 15–20 minutes, until fork-tender. Drain well, then return to the warm pot for 1–2 minutes to steam off excess moisture.
- Pass potatoes through a ricer back into the pot, or mash directly in the pot with a hand masher.
- Warm the almond milk and ghee together until just warm (not hot). Add to the potatoes along with garlic powder, salt, and pepper.
- Fold gently with a spatula just until creamy and no dry streaks remain. Stop as soon as it's smooth, don't overmix.
Notes
- Swap almond milk for canned coconut milk for a richer result, or oat milk for a middle ground.
- No ghee? Use olive oil or vegan butter for a dairy-free and vegan version.
- Use a ricer or hand masher, not a food processor or electric mixer — it's the difference between creamy and gummy.
- Leftovers keep in the fridge up to 4 days, or freezer up to 2 months.
Nutrition
Calories: 249kcalCarbohydrates: 41gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 39mgPotassium: 952mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 13mgCalcium: 55mgIron: 2mg
*nutrition information is an approximate
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