Chris Cooks

Dairy & Grain-Free Creamy Mashed Potatoes & Gravy | Chris Cooks

November 6, 2022

We believe we should all love where we live.

We’re a couple of homebodies, working to uncover the home our home wants to be. And we’re so happy to have you here. 

Portfolio

Projects

Design

We're Chris + Julia

read more

What we're                   right now

Loving

browse the shop

Befores, afters, mood boards, plans, failures, wins. We’ve done a lot of projects, and they’re all here. 

We have a long-standing relationship with DIY, and love rolling our sleeves up and making it happen. 

Even when you don’t want to rip down a wall, you can make that space in your home better. Right now.

browse all

browse all

browse all

02

01

03

Popular Posts

1.

2.

3.

Top Categories

Growing up eating mashed potatoes, I didn’t really know what I was eating – just that I loved it. Once food restrictions enter the picture, it’s kind of mind blowing just how much butter and cream go into making a classic, creamy mashed potato. Add gravy, and you’re almost always talking about some kind of thickener, like a roux (wheat flour cooked in fat of some kind) or cornstarch. For a lot of people who develop food sensitivities, learning you can’t have your favorite side dish can be discouraging.

Dairy & Grain-Free Creamy Mashed Potatoes & Gravy

Gravy Boat | Serve Bowl | Wood Bowl | Copper Pots

Well, then it’s time for a new favorite. I’ve shared several types of allergy-friendly mashed potatoes over the years, usually in conjunction with other recipes like Shephard’s Pie or Twice Baked Potatoes. But this recipe I’m sharing today, this is my real mashed potato recipe. This is the one I make when I’m making mashed potatoes, as opposed to a mash that’s part of something else.

Dairy & Grain-Free Creamy Mashed Potatoes & Gravy

Now before I share the recipe, I want to clarify something. There’s a difference between healthy and allergy-friendly. I make no claims that this is a “healthy” mashed potato. But the version I grew up eating, packed full of butter and cream, wasn’t necessarily “healthy” either. No, this is comfort food, just in time for the holidays. Adjusted for many of the most common food allergies, but as good as any classic version out there. This is what I serve to everyone, food allergies or not, and it’s nothing but rave reviews.

Dairy & Grain-Free Creamy Mashed Potatoes & Gravy

So if you have a food allergy, or find yourself cooking for others with food allergies, swap this version in this year and you’ll have a wildly happy crowd without feeling the need to make multiple versions. Nobody needs that stress.

Dairy & Grain-Free Creamy Mashed Potatoes & Gravy
Print Recipe
5 from 2 votes

Dairy & Grain-Free Creamy Mashed Potatoes & Gravy

Free of grain, gluten, dairy, eggs, soy, peanuts. This mashed potatoes and gravy is buttery without the butter, creamy without the cream, and the perfect comfort food.
Course: Side Dish
Keyword: christmas, dairy free, foil dinners, gluten free, grain free, holidays, mashed potatoes, side dishes, sunday dinner, Thanksgiving
Servings: 8

Ingredients

Thickener for gravy (optional)

Instructions

Boil the potatoes

  • Note: Using a pasta pot works best, to keep the vegetables and potatoes separate. If no pasta pot is available, cut the onions, carrots and celery into large pieces so they can easily be separated.
  • In the bottom of a pasta pot, add the celery, carrots and onions. Put the pasta basket over top, add the washed potatoes and smashed garlic cloves to the pasta basket, then add the chicken stock. If the potatoes are not covered, add water until they are.
  • Cover and bring to a boil. Reduce the heat to medium and boil for 30-40 minutes. Remove the basket, draining as much liquid as possible, and set aside for the potatoes to cool slightly.

Prep the gravy

  • Using an immersion blender, blend the cooking liquid with the vegetables all together until smooth. Strain if desired, but I never do. Put back on medium high heat and cook until reduced by at least 1/4. Taste and season with salt if needed.
  • If a thicker gravy is desired, once it has reduced and is seasoned properly, add the thickening slurry, 1/4 of the amount at a time, whisking constantly as it boils. Once desired thickness is achieved, turn off the heat and set aside, covered.

Make the potatoes

  • Note: For an extra creamy potato, pass the potatoes and garlic through a potato ricer, removing and discarding the skins as you go. For a lumpier, more country style, use a hand masher and leave the skins in. For mixing ingredients together, if passed through a ricer, use a spatula with a folding motion. Otherwise, continue to use the hand masher throughout the process.
  • Melt the vegan butter in a microwave or on the stove top. Mash the potatoes roughly, then add half of the butter and work together to combine. Add half of the vegenaise and work together to combine. Add half of the remaining butter, mix to combine, then half of the remaining vegenaise and do the same. If the texture isn't creamy enough, add the remaining butter and vegenaise and work together. Season with salt to taste.

Serve

  • Whisk the gravy one more time before adding to a gravy boat. Keep the potatoes warm until service.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

What do you think?

  1. Katie says:

    These were our thanksgiving potatoes this year for a dairy allergy family and they were awesome! Everyone loved them! Thanks for sharing!

  2. Debbie says:

    5 stars
    okay – we grew up on and LOVE our loaded mashed potatoes – that are quite old fashion, but SO delicious. However, because of fat content, we only enjoy them a few times per year. I tried these in our Thanksgiving prep as I wanted “my people” – who were aghast that I was EVEN TRYING another kind of mashed potato. . . (I assured them we were making BOTH, as I need people to eat nearly 8 pds of potatoes lol) I gotta say – holy cow! These are REALLY good, and they passed a test with all of my foodie testers. The Miyokos butter was a huge surprise, and I will use it again in the future, as I eat a lot of plant based things normally. The mayo sub was very good in these potatoes – but I’m not sure if I’d use it for much else. Thanks for being so convincing in your share of these potatoes. A 10+

  3. Brandi says:

    5 stars
    Do you ever add any fresh herbs to the gravy? Perhaps the same herbs that would be used for the turkey?

all the latest

We believe we should all love where we live.

We’re a couple of homebodies, working to uncover the home our home wants to be. And we’re so happy to have you here. 

HI! We're Chris + Julia

read more

Load More

Reader Faves

SHop all

What We're                     Right Now

What We're                 Right Now

Looking for our favorite things? A place to shop our home room by room, or just catch up on what Julia's wearing / loving right now? Browse the CLJ shop. 

Loving

looking for inspiration? 

Last week, Chris and I had the incredible opportunity to travel to London for work. We were invited by Williams Sonoma and William Morris and Co to preview their newest collaboration and the inspiration behind it. It was my first time in London and although it was a quick trip, they brought us all over […]

Can We Send You Our Love Letter?

Another way for us to stay in touch! Joining our weekly newsletter gives you access to exclusive content, never-before-seen photos, your questions answered, and our favorite DIYs. Sign up below!

Follow Along on Instagram

Welcome to our online community where we've posted home, DIY, style, renovations, and family since '09. Renovating our #cljmoderncottage in Idaho and headed for new adventures in Raleigh, NC. #cljfam #cljtransformations

@chrislovesjulia