How to Make Mouth-Watering, Dairy-Free Garlic Mashed Potatoes

This is a great dairy-free recipe for Thanksgiving, but these garlic mashed potatoes are a delicious, healthy and hearty side dish any time of the year.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 5 large potatoes, scrubbed and peeled
• Medium kettle with lid
• Glass measuring cup (2 cup or 4 cup)
• Potato masher
• 2 to 3 tablespoons non-hydrogenated butter substitute
• 1 cup plain rice or soy milk
• Generous pinch of garlic powder
• Seasoned salt, to taste
• Ground black pepper, to taste

1. Boil the potatoes in the kettle with the cover on until they are tender.

2. Drain the potatoes by pouring out the liquid into the measuring cup with the lid still on the kettle. Set the liquid aside.

3. Begin mashing the potatoes, adding the butter substitute and soy milk.

4. Add the garlic powder, seasoned salt to taste and black pepper to taste.

5. Continue mashing until the potatoes are smooth and creamy. Gradually add back some of the hot potato liquid from the measuring cup until the potatoes are the consistency you like. Discard the excess liquid.

6. Let stand, covered, 3 to 5 minutes before serving. Enjoy!

Tips & Warnings

• Adding back the liquid you originally drained from the potatoes (Step 5) is the secret to having extra moist, creamy mashed potatoes. The important thing to know is that the cooked potatoes will absorb some of the liquid back, so it’s a good idea to add enough liquid so that they’re a tiny bit soupier than you would like. That way, after you’ve let them stand for 5 minutes (Step 6) they will be the perfect consistency, and not too dry.
• For extra-flavorful mashed potatoes, use yellow (Yukon Gold) potatoes. Not only are they tasty, they have more nutritional value than other varieties of potatoes.
• You can use any type of healthy butter substitute, but I like a brand called Earth Balance. It has only healthy fats, tastes very similar to butter and melts very nicely.