I never thought about how much dairy is in mashed potatoes until one day when I ate some at a diner and felt so gut-bombed that I was curled up in a fetal position for the rest of the evening.
But it’s easy to make your own mashed potatoes without milk. I simply replace the milk with chicken broth. (If you’re a vegetarian, you can use vegetable broth instead.) The texture will be less creamy than traditional mashed potatoes, but it’ll still be smooth and tasty.
Those of you who follow my blog know that I’m a fan of butter, despite being lactose intolerant. This is a recipe that benefits greatly from the flavor of butter. Omit it at your own risk.
Milk-Free Mashed Potatoes Recipe
1 1/2 pounds potatoes (preferably Yukon Gold)
1/4 cup butter
1/2 cup chicken broth
salt, to taste
freshly ground black pepper, to taste
Peel potatoes and cut into quarters. Place them in a large stock pot and cover by two inches of water. Cover pot and bring water to a boil, cooking for 20 to 25 minutes until you can easily pierce potatoes with a fork. Drain potatoes in a colander.
Return pot to stove. Melt butter over medium-low heat. Add chicken broth and bring to a simmer. Add drained potatoes and mash with a ricer, mixing in butter and broth. Season to taste with salt and pepper. Stir until smooth. Makes 4 side servings.