Dairy-Free Mashed Potatoes

Dairy can be such a beast. I love the taste of it, but when I avoid it I get smoother digestion, clearer and more hydrated skin, and just feel better overall. But luckily even without dairy in your life you can enjoy still creamy savory goodness with recipes like this one!

So I was trying to make an AIP (Autoimmune Protocol) friendly recipe, but then I figured out that white potatoes are nightshades which need to be avoided on this protocol. So now this is just a regular dairy free mashed potato recipe 🙂 Creamy and flavorful without the pain and bloating!

If you aren’t on AIP, feel free to swap the coconut cream for about 4 tbsp vegan butter and add some cracked pepper.

If you ARE on AIP then you’ll need to switch to some sort of sweet potato 🙂 lol You can get white flesh sweet potatoes at many health food stores, but the taste is definitely different. But good!!! Just quite a bit sweeter than a standard potato, but not the same as an orange sweet potato (yam?).

 

Dairy Free Mashed Potatoes

Comfort food that won't fill you with regret. Just warmth and happiness.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 300 kcal

Ingredients

  • 3 lbs yukon gold potatoes
  • 1 1/2 tsp salt
  • 8-10 cloves roasted garlic
  • 1/2 can coconut milk

Instructions

  1. Roast your garlic if you haven't already. To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400-degree F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel. I usually just throw garlic in there during meal prep so that it's super effortless to have on hand.

  2. Place potatoes in a large pot and cover with water and add some salt. Bring to a boil. Cook and cover for 25-30 minutes until a fork slides easily through it when you stab it.

  3. Once tender, drain your potatoes and mash them with a potato masher until fluffy. Or a hand mixer, but be sure not to over mash them because they can get kinda sticky.

  4. Mix in the coconut cream, more salt, and roasted garlic. You could also use vegan butter like smart balance, but I was all about making this recipe as AIP-friendly as possible.