Description
Made with a combination of creamy coconut and almond milk and vegan buttery spread, these are seriously the best dairy free mashed potatoes. The recipe is super easy to make and these creamy, garlic mashed potatoes are sure to please every guest at your table. Plus, they can even be made in the slow cooker or Instant Pot!
Ingredients
Scale
- 3 pounds potatoes, peeled and cubed
- 4 garlic cloves, peeled (2 teaspoons minced garlic)
- 1 teaspoon coarse salt
- 1/2 cup unsweetened dairy free milk
- 1/2 cup unsweetened plain coconut yogurt*
- 4 – 6 tablespoons vegan buttery spread
- Salt & pepper, to taste
- Chopped fresh chives (optional)
Instructions
- Place potatoes and garlic cloves in a large saucepan or stockpot and cover completely with water. Bring to a boil.
- Cook until potatoes are tender and break easily with a fork. Remove from heat, drain and return to pot.
- Add milk, yogurt and buttery spread. Mash with a potato masher or mix with a hand mixer until smooth.
- Adjust seasoning with salt & pepper to taste and top with chives before serving.
Notes
*If you do not have coconut yogurt, canned coconut milk can be substituted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Stovetop
- Cuisine: American, English
Nutrition
- Serving Size:
- Calories: 293
- Sugar: 1.4 g
- Sodium: 613.9 mg
- Fat: 12.5 g
- Saturated Fat: 7.8 g
- Carbohydrates: 42.6 g
- Fiber: 3.2 g
- Protein: 5.2 g
- Cholesterol: 30.5 mg
