Creamy Dairy-Free Mashed Potatoes

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For some reason, when first going dairy free, people (like I did) get really stumped on how to make a good side of creamy dairy-free mashed potatoes..

I think it's because we know that all the dairy (milk, sour cream, cream cheese, shredded cheese) can make any kind of potato a delicious one.

It took me some trial and error before I found the recipe that was just as satisfying as my dairy packed one. One day I remembered eating dinner with my husband's granny and asking her what all she put in her mashed potatoes because they were DELICIOUS. She simply replied, "Just some butter, salt and pepper." I remember thinking... "That's IT?!"

I realized that it really doesn't take much to make potatoes taste great. So I wen't back to the basics and added my own little twist for flavor.

What Makes Dairy-Free Mashed Potatoes Creamy?

The type of fat that you use in your mashed potatoes is going to draw the line between "I can tell these don't have any dairy in them" and "These don't have any dairy in them?!"

The first type of fat that I use is country crocks plant butter with avocado oil. I'm not sure why, but this very specific kind of butter tastes just like real butter! And I am not the only one who makes that claim. I really recommend using this butter. . .

But if you can't. . . Use your favorite dairy-free butter that you actually like the taste of.

The next addition is optional, but highly recommended for the best taste and texture. That addition is unsweetened plain coconut yogurt. Sounds scary. I know. But it really doesn't taste like coconut (in my opinion) and rather like sour cream.

It's by far the closest thing I've had to sour cream. It's got a sourness to it that is perfect for mashed potatoes to give it a lighter, yet cooling and savory taste. It also helps with the creaminess!

Build the Flavor

If there's anything that Gordon Ramsay has taught me, it's to build the flavors in your dishes. Adding the right amount of salt and pepper is enough to make a great tasting side of mashed potatoes.

But if you want to make a side of mashed potatoes that is so good, you and your family keep going back to lick the rest straight from the pot then build the flavor with these spices:

• Paprika- it just takes a pinch! You don't want to noticeably change the color of the potatoes. Just a pinch will slightly change the color and provide a more subtle depth of flavor
  
• Salt- always add salt to your taste. While it's not the greatest thing for you, I love my salt. I tend to add quite a bit in dishes like this
  
• Pepper- I like to use white pepper for white dishes, but black pepper will work perfectly
  
• Garlic powder- I always got compliments on my mashed potatoes and a big part of it is this ingredient right here
  
• Onion powder- the garlic powder is the taste that's really going to shine, but the onion powder will intensify it just enough without tasting oniony
  
• Fresh lemon juice- yep! I know. Sounds weird. But if you've read other blog posts, you know how essential lemon juice is in recipes that normally have sour cream or cream cheese because it gives it a tangy flavor that those dairy products have. Nobody will ever know it's in there! Seriously!

I don't really add any plant based milk in my mashed potatoes. Adding plant milk can change the flavor if you add too much, but you can be the judge for your dish here!