Dairy-Free Mashed Potatoes

Dairy-Free Mashed Potatoes with Pepper and Parsley

February is Potato Lover’s Month.  I am a potato lover.  It quite possibly might be because I am a potato farmer’s daughter, and growing up, no meal was complete without potatoes.  Maybe years of DNA coding has left meat and potatoes running in my veins.  Or maybe it is the never-ending different possibilities of potato dishes.  Nevertheless, I’m a happy, satisfied potato lover, and so February is all about potatoes!


Most people add milk and butter to their mashed potatoes.  Some recipes go even farther into dairyland and add cream cheese, cream, and cheddar cheese for the ultimate mashed potato richness.  (Just for the record, I have nothing against these recipes, they just don’t work for us).

Since I don’t live in dairyland, the potatoes at our house are much simpler.  We boil the potatoes in salted water, pour off most the salted water into a different container and mash or whip the boiled potatoes, using the extra salted water to get the perfect texture and consistency.  Sound too simple?  That is the beauty of potatoes.  They taste good all by themselves.


Do you want your potatoes to have a creamier texture?  Add flavorless coconut oil or a non-dairy spread.

Do your potatoes taste like wallpaper paste?  Don’t over-cook the potatoes.  They will break down too much.  Potatoes are done when they are easily pierced with a fork.  Also, don’t over-mix the potatoes while you are mashing them.  But don’t worry too much–potatoes are very forgiving.

Happy Potato Lover’s Month!


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