This recipe was given by Jacqueline!
Free of the top 8 allergens (and more!): Eggs, dairy, fish, shellfish, soy, wheat, peanuts, and tree nuts (with the exception of coconut, but you can find a substitute for that).
Note from Jacqueline: This recipe is actually my dad’s creation. After years of trying to find dairy-free mashed potato alternatives for me and my older brother during holidays like Thanksgiving, Christmas, and other family gatherings, he made this recipe and we have used it ever since. Usually, we just eye the ingredients until we find a texture that we like, so everything is approximated and ratio based.
Tools:
Big pot
Potato/banana masher, fork, or an electric mixer or hand mixer.
Potato Peeler
Knife and cutting board
Spoon
Ingredients: (The amounts are based on using five large potatoes.)
- 5 potatoes (We used russet potatoes.)
-About one potato for every person that will be consuming it *This highly depends on the size!*
- ½ cup of olive oil
- Generous amount of salt (2 tablespoons) and enough water for boiling
- 1 ½ cup of unsweetened and unflavored coconut milk or another non-dairy milk
-(If you can eat coconut, it creates the most creamy texture. I like to use So Delicious’s coconut milk because it does not have a very potent coconut flavor, rather it is very mild and nearly undetectable. Make sure not to use coconut cream or water!)
- (Optional) I’ve never tried this, but you could add vegan butter (maybe even vegan cream cheese) if you wanted to. It would probably help make it creamier, but you would have to play around with measurements.
Directions:
1.) Peel the potatoes (or keep the skin on for an interesting texture) and place them in water to keep them from browning and to release extra starch.
2.) Then dice/chop the potatoes into good cubes or quarters.
3.) Transfer the potatoes to a pot and cover them with water.
4.) Boil the potato pieces in heavily salted water on high, until fork-tender and a little crumbly. Put a lid on the pot, until the water reaches a boil. Then turn down the heat to medium and leave it partially open to prevent the water from overflowing and making a mess. (A rolling boil for about 20-30 minutes.)
5.) Drain the water and transfer the potatoes to a big bowl or the bowl of an electric stand mixer. (Or you can leave it in the pot.)
6.) Begin to mash them using a potato masher or an electric mixer (this can get messy!) and slowly stream in the coconut milk (or other non-dairy milk) and oil little by little, making sure that everything is incorporated well. Continue this until you have reached your desired texture.
-The ratio of coconut milk to oil is 3:1, so the coconut milk should be triple the amount of oil.
7.) Serve and enjoy! It can last around five days in the refrigerator if you have extra.
