Creamy Garlic Dairy Free Mashed Potatoes, you won’t believe how good these are!
It’s been 11 days without cheese or milk.
Let’s rewind a bit before I demand (nicely) that you offer some support (I need it).
I’ve decided to try to go dairy free to help with some health issues, none that I will go into detail about until I know if it actually works for me or not. Going dairy free is something that has been brought up to me multiple times in passing and readings and finally I woke up and decided “let’s do this”. Cheese is something I love dearly (let’s be real) so all of a sudden saying goodbye to cheesy casseroles, mac and cheese, pizza and simple cheese slices hasn’t been easy, but at the same time it hasn’t been impossible. The “no milk” rule I thought was going to be easy, after all I like almond milk and I don’t usually have a whole lot of milk… until I started to read every single label of my favorite snacks and foods and saw “milk”. Really those have milk in them? That too? Oh goodness, someone throw a girl a dairy free chocolate cake, please. So it’s about learning to cook with no cheese and no milk. Butter I’m not saying no to completely as butter is the fat that is taken from milk and most of the hormones substances I don’t want from milk are filtered out of the butter making process, but when I can I will use Earth Balance anyways because I think it tastes pretty good.
I’m learning about substitutions. I’m learning about what tastes good. I’m learning what tastes really horrible. I’m learning about realizing my taste buds won’t change overnight (real talk: fake cheese will never be as good as real cheese, never, maybe you will think it’s ok, but better – never). The hardest part is coming up with snack variations, or something that helps my sweet tooth. Dark chocolate has been a good friend throughout this, but I’m going to try my hand at baking dairy free soon. In the past I did make some amazing dairy free fudge so I know it can be done. Wish me luck.
Which brings me to mashed potatoes, if you know about my favorite mashed potatoes recipe in the world you will know it’s very… dairy. So what’s a girl to do? She’s got to make some Creamy Mashed Potatoes with no milk or butter. And you know what? It can be done. And you know what what? They can be delicious! These mashed potatoes are creamy because we’re mashing them with chicken broth which is a great liquid to use as a substitution for milk. Throwing in some garlic gives them a great taste and the smell is pretty delicious. Bonus points on these potatoes: You don’t have to peel them, who doesn’t love that?
So going dairy free, or just want a change in your regular mashed potatoes? Give these a try!
- 1 1/2 pounds Yukon Gold potatoes - unpeeled and cut into equal sized pieces
- 2 cloves garlic - minced
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Bring a pot of water to a boil and add your potatoes. Keep boiling and cook these for about 30 minutes. They’re going to be so soft your fork will just slide into them.
- Drain the potatoes.
- Warm your chicken broth.
- In potato pot, add minced garlic, chicken broth, olive oil, salt and pepper.
- Mash until smooth and creamy.