I’ve been dairy free for over 10 years now and mashed potatoes have always been one of my favorite foods growing up, especially around the holidays. These vegan garlic chive mashed potatoes are so creamy, fluffy and rich with flavor you will not miss the dairy! Made using all whole food plant based ingredients they are sure to impress everyone at your holiday party.
The Perfect Potato
For mashed potatoes I really love using Yukon Gold potatoes. These starchy potatoes allow for very fluffy mashed potatoes and have a slightly buttery flavor unlike some other potato varieties, making it my favorite to use in this recipe!
To get even more flavor directly into the potatoes I peel and diced them then boil them in water with some veggie broth and a pinch of salt. This also allows them to retain more moisture when boiling them. You can also leave the skins on for a more rustic mashed potatoes.
Dairy Substitutes using Whole Food Plant Based Ingredients
For many years it was hard to find dairy free products like vegan butter that used clean ingredients and didn’t contain soy. Now we are in a time with so many great alternatives on the market and it’s so much easier to accommodate different dietary restrictions.
To give these mashed potatoes a really creamy depth of flavor I used vegan butter and vegan cream cheese from Miyokos. The butter and the cream cheese work really well to replace dairy, making them indulgent with a bit of umami you’d find using regular dairy products. These are both made with a cashew base and are soy free.
To get that fluffy, cloud like texture you desire in mashed potatoes I recommend using a potato masher. It’s much easier than a hand mixer and really gets the job done. After you mash them thoroughly I like to use a spoon to stir them up for a few minutes. This creates a lot of airation but prevents them from getting rubbery which can happen when you blend them. Combining this perfect texture with garlic and chives is the ultimate mashed potato recipe if you ask me.
- 8-10 yukon gold potatoes, peeled and diced
- 3 cups vegetable broth
- 3 garlic cloves, peeled
- 1½ tbs of chives, minced
- ½ tsp sea salt
- ¼ tsp pepper
- ⅓ cup almond milk
- ⅓ cup reserved water from boiling potatoes
- 1 tbs vegan butter (miyokos creamery brand)
- 2 tbs vegan cream cheese
- Bring a pot of water and 3 cups of veggie broth with a pinch of salt to a boil.
- Add in 3 garlic cloves and the potatoes to the water.
- Boil for 12-15 mins or until potatoes are very tender.
- Add them to a bowl with remaining ingredients and mashed with a potato masher.
- Once mashed and fluffy, use a spoon to mix them up.
- Serve and top with extra minced chives, vegan butter and fresh pepper.
- Enjoy!
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