Description
This Dairy-Free Mashed Potatoes with Garlic recipe offers a creamy, flavorful alternative to traditional mashed potatoes by using cashew milk and garlic-flavored olive oil instead of dairy. Perfectly tender Yukon Gold potatoes are mashed to a smooth consistency and enhanced with rich olive oils and fresh parsley, making it an ideal side dish for those avoiding dairy without sacrificing taste or texture.
Ingredients
Main Ingredients
- 1 1/2 lbs. Yukon Gold potatoes
- 1 1/4 tsp. sea salt (divided)
- 1/3 cup chicken broth (or more to taste)
- 1/3 cup cashew milk (or more to taste)
- 2 tbsp. garlic-flavored olive oil
- 1 tbsp. olive oil (plus more for drizzling)
- Fresh parsley (chopped for garnish)
Instructions
- Prepare the Potatoes: Peel the potatoes if desired, though leaving the skins on adds texture and nutrients. Cut the potatoes into evenly sized cubes to ensure they cook quickly and uniformly.
- Boil the Potatoes: Place the cubed potatoes in a saucepan and cover them with cold water. Add 1 teaspoon of sea salt, then bring the water to a boil. Cook the potatoes until they are knife-tender, which typically takes about 15 to 20 minutes.
- Drain and Return to Pot: Once tender, drain the potatoes thoroughly and return them to the pot to prepare for mashing.
- Mash with Liquids and Oils: Add 1/4 cup each of chicken broth and cashew milk along with the garlic-flavored olive oil and 1 tablespoon of olive oil to the potatoes. Mash well, then gradually add the remaining broth and cashew milk a little at a time until you achieve your desired creamy texture.
- Season: Season the mashed potatoes with the remaining 1/4 teaspoon of sea salt, tasting and adjusting seasoning as needed.
- Serve: Transfer the mashed potatoes to a serving bowl. Drizzle additional olive oil on top and sprinkle with chopped fresh parsley for a bright, fresh finish.
Notes
- Leaving the potato skins on adds a rustic texture and extra nutrients but peeling results in smoother mashed potatoes.
- You can substitute vegetable broth for chicken broth to make the dish suitable for vegetarians or vegans.
- Adjust the amount of cashew milk and broth to achieve your preferred consistency—less for thicker potatoes, more for creamier.
- Using garlic-flavored olive oil infuses the dish with a subtle garlicky aroma, but you can substitute regular olive oil and add minced garlic if preferred.