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One-Pot Dairy-Free Garlic Mashed Potatoes
The secret here is boiling the potatoes directly in savory broth, infusing them with deep flavor right from the start. These dairy-free garlic mashed potatoes deliver the rich, comforting texture you expect from a classic Southern side dish. Nutritional yeast and olive oil provide a buttery finish without any dairy. Mashing the drained potatoes in the hot pot keeps them incredibly light and fluffy. They're a fantastic companion for roasted vegetables or a hearty main course.
Equipment
- Saucepan
- Stovetop
Ingredients
- 30 MINUTES OR LESS • ONE POT
- 8 cups Vegan Chicken Broth
- 2 large potatoes (2 pounds total), peeled and quartered
- 3 garlic cloves, peeled
- 4 tablespoons ( ½ stick) vegan butter
- ¼ cup rice milk
- ¼ cup extra-virgin olive oil
- 2 tablespoons nutritional yeast
- 2 teaspoons sea salt
- ½ teaspoon ground white pepper
Instructions
- 1Place the vegan chicken broth, quartered potatoes, and peeled garlic cloves into a large saucepan over high heat. Bring the liquid to a rolling boil, then immediately turn the heat down to medium.
- 2Let the potatoes simmer for 12 to 15 minutes. Test them with a fork to ensure they're soft and tender before moving to the next step.
- 3Take the saucepan off the heat and drain away all the cooking liquid. Leave the potatoes and garlic in the hot pot. The residual heat evaporates excess moisture, keeping your mash fluffy. Stir in the vegan butter, rice milk, olive oil, nutritional yeast, sea salt, and white pepper until smooth and creamy.
Notes
- Texture: Avoid overcooking the potatoes to prevent them from becoming waterlogged and pasty.
- Serving: Top with extra vegan butter, fresh chives, or pair with a savory brown gravy.
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Reheat: Warm gently on the stove with a splash of rice milk to restore creaminess.