Creamy Dairy Free Mashed Potatoes (High Fiber)
These creamy dairy free mashed potatoes are made with Yukon Gold potatoes, garlic-infused olive oil, cashew milk, and white beans for extra fiber and plant-based protein. Naturally gluten-free and ready in just 40 minutes, they're an easy, comforting side dish for weeknight dinners or holiday gatherings.
Ingredients
- 2 lbs Yukon Gold potatoes peeled
- ¼ cup extra virgin olive oil
- 3 cloves garlic crushed
- ¾ cup unsweetened cashew milk warmed
- Fine salt to taste
- 1 cup white beans drained and rinsed
Instructions
- Halve any smaller potatoes and quarter larger ones so they’re all roughly the same size. Add to a medium pot, cover with water, and add a generous pinch of salt. Place over a high heat on the stove and bring to a boil.
- Once boiling, turn the heat down to simmer and cook for 10-15 minutes until the potatoes are fork-tender then drain well.
- Return the potatoes to the pot and mash with a potato masher until fluffy and free from lumps, or use a potato ricer for a smoother result.
- Place the olive oil in a small skillet over a medium heat. Once hot, turn the heat down to low, add the garlic, and heat for 1-2 minutes to gently cook. You don’t want the garlic to brown, just soften slightly.
- Add the drained white beans and a splash of the cashew milk to a bowl or jug and blend with a stick blender until smooth.
- Pour the warm garlic oil into the potatoes and mash together. Mix in the pureed white beans.
- Pour in the cashew milk, starting with ½ cup and adding more as needed to reach your desired consistency, and gently mix it in until combined.
- Taste and season with salt then serve.
Video
Notes
- Mashed potatoes can be made ahead, cooled, and stored in an airtight container in the fridge for up to 3 days.
- To reheat, stir over a medium-low heat in a pot on the stove until steaming. You may need to add a splash of milk or water to loosen it up a bit.
- Try not to over-mash the potatoes (and do not blend them with a blender, food processor, or stick blender) as this can lead to a gluey texture.
- The cashew milk can be warmed in a small pot on the stove over a low heat as you mash the potatoes.
- If you don’t have a ricer but want super smooth mashed potatoes, you can also pass the mash through a fine-mesh strainer to remove any small lumps.