Creamy Dairy Free Mashed Potatoes // Video Tutorial
Although mashed potatoes are one of my favorite ways to enjoy potatoes, when they arrive as a side dish at a restaurant I always cringe. That’s because I have no idea how much dairy they’ve whipped into those taters to make them extra delicious, no doubt, but also extra painful to my stomach.
When I make mashed potatoes at home, I know for sure they are dairy-free and yet they are still equally as delicious as their jacked-up restaurant counterparts.
That’s the problem with most restaurant food, it’s designed to be delicious, tickle your taste buds at any cost. Load on the gluten and dairy and sugar and you’ve got a treat that will drive your flavor sensors mad with delight. Sure that’s a great occasional treat, but unfortunately you have no idea how many extra additives and calories you’re getting when you have a mashed potato that someone else made vs. a mashed potato you made yourself.
I’ve been perfecting these mashed potatoes for years. I combined everything I was taught by my parents when we made them as a kid with my healthy new choices. Heating up the chicken stock for example, we used to heat up milk. Doing the ghee first so it can melt, we used to do that with regular butter. There’s always a way to turn a not so healthy recipe into a really healthy and great recipe with just a few simple tweaks. Don’t believe me? Comment the recipe you want swapped below and I’ll make it happen. For now though, please enjoy these delicious, smooth, creamy, dairy free mashed potatoes. Believe me, you’ll never know the difference.
- 1/2 lb potatoes (any will do I used a mix of red and yukon)
- 1 1/2 cup chicken stock
- 4 tbsp ghee (or olive oil, or butter)
- Salt and white pepper to taste
- Peel potatoes (optional) and cut into equal sized pieces
- Put the potatoes in a large pot and add 1 cup of chicken stock before filling the rest of the pot with water, until the potatoes are just covered
- Bring the water to a boil and continue to boil until fully cooked, check a piece with a fork to know
- Drain the potatoes and return them to the hot pot you were just using
- Using a wooden spoon mix the potatoes around to burn off some of the excess water before adding the ghee
- Heat the remaining chicken stock in the microwave for 30 second until warm and add to the mix
- Use a hand mixer or masher to mash the potatoes until smooth
- Add salt and pepper to taste and enjoy
I hope you love my favorite side dish ever!