Creamy Dairy-Free Mashed Potatoes | Mary's Whole Life (2024)

FAQs

What is the best non-dairy substitute for milk in mashed potatoes? ›

If you prefer to make your mashed potatoes without milk altogether, feel free to use chicken broth instead. They will still have a creamy texture from the vegan butter, with added flavor from the broth. Remember, if you are vegan, substitute vegetable broth instead.

Can I substitute the heavy cream in mashed potatoes? Short answer: Yes. Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream. Caveats: Dairy is a free-for-all in mashed potato recipes.

Looking for a butter substitute in your mashed potato recipe? Try mayonnaise! Mashed potatoes with mayo are super creamy and taste just as good!

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

In terms of nutrition, soy milk is the closest non-dairy substitute for cow's milk. This is because it contains a similar amount of protein to cow's milk, but it contains half the amount of fat, calories, and carbohydrates. An average 100ml portion contains 44 calories, 1.9g of fat, and 3g of carbohydrate.

Plant-Based Milk and Oil

Soy, oat or almond all work — just make sure they are unsweetened for savory recipes. As far as oil goes, you can use sunflower, canola or even avocado if that's your favorite. The trick here is using the oil to add fat to the plant-based milk to help it emulate heavy cream.

Nothing should go in cold. Indeed, butter will mix better if it's at room temperature, so leave it out to warm up while the potatoes tenderize in the water. Milk or cream should be warmed to prevent them from seizing the potatoes if added immediately after the cooking process.

What is the healthiest substitute for butter? ›

Buttermilk mashed potatoes have the same consistency as traditional mashed potatoes. Buttermilk is substituted for the typical milk, half and half, or heavy cream. Buttermilk lends them a slight tang while keeping the overall dish a tad bit lighter, due to its lower fat content.

Adding cold dairy to your mashed potatoes also cools the mash down — and very few people like cold mashed potatoes. Ready to put this tip into action? Bring the milk and butter to at least room temperature or, better yet, gently heat them on the stovetop before adding them to your potatoes.

Yes! Almond milk is a great substitute for dairy milk in mashed potatoes. Use an unsweetened plain almond milk for the best flavor.

Using vegetable broth or stock is the best substitute because it adds a rich flavor and moisture, making it my favorite substitution. Potato boiling water - Reusing the starchy cooking water from boiling your potatoes is a great way to add moisture to mashed potatoes.

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies. Moreover, some people will tell you that you must swap full-fat coconut milk in for heavy cream or half-and-half.

soya, rice, oat, almond, hazelnut, coconut, quinoa and potato drinks (sometimes called milks) non-dairy alternatives to yoghurt and cheese. foods that carry the "dairy-free" or "suitable for vegans" signs.

Rice or mash the potatoes into the garlic butter. Return the potatoes to the pot and mash or rice them directly in the pot. Once the potatoes are mostly mashed, add 1 1/2 to 2 cups of warm oat milk till desired consistency. Taste, season, and garnish.

Sometimes I add a little milk, sometimes I don't. It makes it a bit smoother and creamier, but really, you don't have to. Some people even add cheese, which also tastes good. You can have a lot of different ways to make mashed potatoes.