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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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
