Creamy Dairy Free Mashed PotatoesAngie McGowan
What if I told you I could greatly reduce the amount of fat and calories in one of your family’s favorite foods? You would be on board, right? Here I have created a delicious, creamy recipe for everyone’s favorite comfort food, mashed potatoes. Mashed potatoes use to be loaded with butter and cream, and reserved only for the holidays in our house. My husband and I are both lactose intolerant, and should be eating a dairy free diet, but we sneak in cheeses, creams and milk in recipes. It’s hard for both of us to give up dairy completely, it tastes so good! I was so happy when I recently discovered dairy free sour cream. My first thought was to add it to mashed potatoes. The brand I used was Tofutti’s Sour Supreme, Better than Sour Cream. This sour cream substitute, available at most health and natural food stores was surprisingly tasty. It is a soy based product which has the taste and consistency of real sour cream. For more flavor, I also added garlic and lots of fresh parsley to my mashed potatoes. Feel free to add freshly chopped chives instead of the parsley. I found the consistency of the potatoes to be perfect for us, but if you want to thin out your mashed potatoes more, you can add vegetable stock.
Creamy Dairy Free Mashed Potatoes
6 medium white potatoes, diced in similarly sized pieces
2 cloves garlic
1 teaspoon kosher salt
1 1/2 cups dairy free sour cream (one small tub)
3 tablespoons freshly chopped parsley
1. Combine potatoes, garlic, salt and water in a medium saucepan and boil over medium high heat until they are fork tender. Depending on the size of the potato chunks, it should take about 20 minutes. Drain potatoes well.
2. Add them back to the sauce pan and add dairy free sour cream. Mash potatoes to desired consistency.