This is my family's favorite mashed potato recipe. Instead of butter and milk, I use olive oil and vegetable broth. It is is so flavorful that nobody will ever miss the butter and milk.
I use a potato ricer to easily create super creamy mashed potatoes.
I like to make my mashed potatoes a couple hours before dinner and keep them warm in a crock pot. This reduces the work load right before serving dinner, making for a less stressed cook. And in my opinion, the most important element to a successful dinner is a relaxed cook!
Garlic Mashed Potatoes (Dairy Free)
Prep time
Cook time
Total time
Author: Alea
Recipe type: Side Dish
Serves: 8
Ingredients
- 3 lbs. potatoes, peeled and quartered
- 1 cup vegetable broth (How to Make Vegetable Broth)
- 4 cloves garlic, minced
- 4 Tablespoons olive oil, separated
- 2 teaspoons chopped parsley (optional, for color)
- pepper to taste
Directions
- In a large pot, boil potatoes until they can easily be pierced by a fork.
- Drain and rinse the potatoes.
- While the potatoes are boiling, brown the minced garlic in 1 tablespoon of oil.
- Rice (I use a Potato Ricer) or mash the potatoes; adding garlic, oil, pepper, and parsley.
- Add the broth slowly to achieve the desired texture.
More Potato Recipes and Tips:
The Thrifty Countrywoman says
October 8, 2009 at 6:16 pmYour method is so much healthier, I'll have to give it a try. By the way, you look cute holding your bowl of mashed potatoes!
Alea says
October 8, 2009 at 6:34 pmMy kids took that picture to get back at me for making them pose with pictures of their favorite pies. I am making recipe books for them. I want to include pictures of them and our family cooking, serving, and eating the food to include in the recipe book.
Shana says
October 8, 2009 at 6:50 pmSounds good to me!!
Vickie's Michigan Garden (my backyard) says
October 8, 2009 at 7:40 pmalea,
So glad you explained all that –I have a friends who's son is dairy intolerant toddler and your recipes will be good for her also.
vickie
The Quintessential Magpie says
October 9, 2009 at 4:20 pmThis is good to know because I can't use soy products either… though milk products don't bother me a bit. I want to try your recipe!
Happy Foodie Friday…
XO,
Sheila 🙂
Mary says
October 9, 2009 at 5:23 pmYou've come up with a much healthier version of mashed potatoes than most of us have. Thanks for sharing with us. Have a great day.,
heartnsoulcooking says
October 9, 2009 at 5:54 pmGREAT!!! recipe for mashed potatoes. THANKS!!! Geri
Mrs. P. says
October 9, 2009 at 8:59 pmIt is a challenge to deal with dietary restictions (don't you just *dislike* that word). Your attitude is a good one and lucky for your kids you have figured just what works for substitutes. We have traded mashed potatoes many times for mashed turnips. Just as good and since they are not as dry as potatoes, no need to add a bunch of milk and such.
Blessings!
Gail
Kitchen Stewardship says
October 10, 2009 at 4:39 amGarlic is a super food! You're invited to link up this (or other recipes, I'd love more GF stuff) at Kitchen Stewardship next Thursday for a carnival of super foods. More details here: http://www.kitchenstewardship.com/2009/09/29/october-fest-carnival-of-super-foods-guidelines/
Thanks!!
katie
Live.Love.Eat says
October 11, 2009 at 1:06 pmThank goodness we're having mashed potatoes tonight, which is rare, otherwise you would have gotten me in the mood.