Garlic Dairy-Free Mashed Potatoes Recipe

Introduction

These garlic dairy-free mashed potatoes are creamy, smooth, and full of savory flavor without using any butter or milk. Made with Yukon Gold potatoes, olive oil, and vegetable broth, they offer a perfect comforting side dish for anyone avoiding dairy yet craving classic mash.

Ingredients

• 1.5 lb Yukon Gold potatoes, cut into 2-inch chunks
• 1/2 tsp salt
• 1 tbsp olive oil (extra virgin preferred)
• 2 garlic cloves, minced or crushed
• 1/2 cup vegetable broth (or chicken broth for richer flavor)
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Cut the Yukon Gold potatoes into 2-inch chunks for even cooking. Bring a large pot of salted water to a rolling boil and add the potato chunks. Ensure the water covers the potatoes by about an inch. Boil steadily for 20-25 minutes until the potatoes are fork-tender and easily break apart.
2. Step 2: While the potatoes cook, warm the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the vegetable broth, stir to combine, then remove from heat.
3. Step 3: Drain the cooked potatoes thoroughly in a colander to remove excess water. Return hot potatoes to the empty pot immediately. Pour in the garlic-broth mixture, then add salt and black pepper. Begin mashing while everything is still warm, allowing the potatoes to absorb the flavors fully.
4. Step 4: Mash the potatoes using firm, steady pressure until you reach your desired consistency. Leave slightly chunky for a rustic texture or mash smooth if preferred. Adjust seasoning to taste, serve hot, and enjoy immediately.

Tips & Variations

• Use russet potatoes for a fluffier texture or red potatoes for a creamier, chunkier mash.
• Substitute vegetable broth with chicken broth or the potato cooking water for added richness.
• Replace olive oil with avocado oil, grapeseed oil, or melted vegan butter for different flavor profiles.
• If fresh garlic is unavailable, use 1/4 teaspoon garlic powder added during mashing.
• Avoid over-mashing or using electric mixers to prevent gummy, gluey potatoes.
• Cut potatoes into uniform pieces to ensure even cooking and avoid mushy or hard chunks.
• Warm the broth before adding to prevent cooling and gummy texture.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. They may firm up when chilled; add a splash of warmed broth when reheating to restore creaminess. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave, stirring frequently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes instead of Yukon Gold?

Yes, russet potatoes will give a lighter, fluffier texture, while red potatoes create a creamier mash with more texture. Yukon Gold are ideal for their natural buttery flavor but feel free to use what you have.

Is it necessary to warm the broth before adding it to the potatoes?

Warming the broth is important because adding cold liquid cools the potatoes and can result in a gummy texture. Warm broth helps maintain the mash’s creaminess and flavor absorption.

Garlic Dairy-Free Mashed Potatoes Recipe

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★★★★★

4.5 from 116 reviews

• Author: Julian
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Dairy Free

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Description

These Garlic Dairy-Free Mashed Potatoes are a creamy, flavorful, and allergy-friendly side dish made without any dairy. Using Yukon Gold potatoes for their naturally buttery taste and olive oil with vegetable broth instead of butter and milk gives this recipe a deliciously smooth texture and a subtle depth of flavor from garlic. Perfect for anyone avoiding dairy yet craving the comforting richness of traditional mashed potatoes, these are simple to make with just six basic ingredients and ready in under 40 minutes.

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Ingredients

Scale 1x2x3x

Potatoes and Seasonings

• 1.5 lb Yukon Gold potatoes, cut into 2-inch chunks
• 1/2 tsp salt (plus extra for boiling water)
• 1/4 tsp freshly ground black pepper

Flavor Base

• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced or crushed
• 1/2 cup vegetable broth (or chicken broth for richer flavor)

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Instructions

1. Prepare Potatoes and Start Cooking: Cut Yukon Gold potatoes into uniform 2-inch chunks to ensure even cooking. Bring a large pot of salted water to a rolling boil and add the potatoes, ensuring they are covered by about an inch of water. Cook for 20-25 minutes until fork-tender and soft enough to easily break apart. This step is crucial for creamy mashed potatoes, so avoid rushing.
2. Toast Garlic and Prepare Flavor Base: While the potatoes cook, warm olive oil in a small skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned to avoid bitterness. Pour in the vegetable broth and remove from heat, combining flavors to create a rich, dairy-free base.
3. Drain and Combine Potatoes with Flavorings: Thoroughly drain the cooked potatoes in a colander to remove excess water, which can thin the mash. Return hot potatoes to the emptied pot to keep warm. Pour the garlic-broth mixture over the potatoes, then add salt and black pepper. Begin mashing immediately while hot to allow the potatoes to absorb flavors effectively.
4. Mash to Desired Consistency and Serve: Use a potato masher to mash the potatoes with steady pressure until reaching your preferred texture—slightly chunky for a rustic feel or fully smooth if desired. The broth provides the moisture needed for creaminess without dairy. Taste and adjust seasonings if needed, then serve hot. For best flavor and texture, enjoy immediately as mashed potatoes tend to firm up as they cool.

Notes

• Use Yukon Gold potatoes for naturally buttery flavor and creamy texture; russet potatoes yield fluffier mash, and red potatoes create a chunkier style.
• Keep potato chunks uniform in size (1-2 inches) for even cooking.
• Do not drain potatoes too quickly; let them steam off excess moisture for fluffier results.
• Warm the broth before adding to avoid cooling potatoes and making them gummy.
• Avoid over-mashing or using an electric mixer to prevent gluey texture from excess starch.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
• Reheat gently with a splash of broth, stirring frequently to regain creaminess.
• Garlic powder (1/4 tsp) can be used if fresh garlic is unavailable; add when mashing.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: dairy-free mashed potatoes, garlic mashed potatoes, Yukon Gold potatoes, allergy-friendly side dish, vegan mashed potatoes, easy mashed potatoes recipe