Creamy Garlic & Herb Dairy-Free Mashed Potatoes
These creamy dairy-free mashed potatoes combine the comforting textures of Russet and Yukon Gold potatoes with the rich flavors of garlic, vegan butter, oat milk, and fresh herbs, offering a delightful and satisfying side dish for any meal.
Equipment
- large pot
- colander
- small saucepan
- potato masher
Ingredients
Main Ingredients
- 2 lbs Russet/Idaho potatoes (about 4-5 medium), peeled and cut into 1-inch pieces
- 1 lb Yukon Gold potatoes (about 3-4 medium), peeled and cut into 1-inch pieces
- 1 cup unsweetened oat milk for extra creaminess
- 1/2 cup vegan butter (like Miyoko's Kitchen or Earth Balance)
- 4 cloves garlic minced
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/4 cup fresh chives finely chopped
- 2 tablespoons fresh parsley finely chopped
Instructions
Instructions
- Wash, peel, and cut the potatoes into uniform 1-inch pieces.
- Place potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 15-20 minutes until fork-tender.
- Drain potatoes thoroughly in a colander; for fluffier results, return them to the hot pot on low heat for 1-2 minutes to dry.
- While potatoes dry, gently heat oat milk, vegan butter, and minced garlic in a small saucepan until the butter melts and garlic is fragrant, ensuring not to boil.
- Return the hot, dry potatoes to the pot, add about half of the warm oat milk mixture, and begin mashing with a potato masher.
- Gradually add the remaining milk mixture, nutritional yeast, salt, and pepper until desired consistency is achieved, being careful not to overmash to prevent stickiness.
- Fold in the fresh chives and parsley.
- Taste and adjust seasonings as needed, then serve the mashed potatoes warm.
Notes
For the creamiest results, make sure to mash the potatoes while they are hot. Adjust the amount of oat milk for your preferred consistency, and always taste before serving to balance the seasonings.