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Dairy-free mashed potatoes

Fluffy Yukon Gold mash beaten with garlic-infused olive oil, warm stock and plant milk — cloud-soft and richly savoury, no butter needed.

35 mintotal
3servings
8ingredients
Dairy-free mashed potatoes

Ingredients

  • 1000 g Yukon Gold potatoes, peeled, cut into chunks
  • 250 ml gluten-free chicken stock, warmed
  • 120 ml unsweetened almond milk, warmed
  • 60 ml olive oil
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 1 tsp salt
  • 2 tbsp chives, snipped

Method

  1. Cover the potatoes with cold water, add the garlic and salt.
    Dairy-free mashed potatoes, step 1
  2. Boil until a knife slides in easily.20 min timer
    Dairy-free mashed potatoes, step 2
  3. Drain well, then let the steam escape for a minute.1 min timer
    Dairy-free mashed potatoes, step 3
  4. Mash with the olive oil, garlic and thyme leaves.
    Dairy-free mashed potatoes, step 4
  5. Beat in the warm stock and plant milk until fluffy.
    Dairy-free mashed potatoes, step 5
  6. Taste, season, and finish with the snipped chives.
    Dairy-free mashed potatoes, step 6

Why it works

  • Celiac disease: Built gluten-free from the ground up: the only stock is a certified gluten-free one, and nothing thickened with flour ever touches the mash.
  • Dairy-free: Olive oil, warm stock and plant milk give the mash its creamy body — no butter, milk or cream anywhere in the bowl.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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