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Creamy, Dairy-Free Mashed Potatoes & Grain-Free Dijon Pan Gravy

Our family doesn't do dairy, but I'm not making multiple types of mashed potatoes just because someone else comes over. So I make these potatoes, which are as good as any and a total crowd pleaser. I just don't tell anyone they're dairy-free and they never know. At least until they ask me for the recipe.
Course Side Dish
Cuisine American
Keyword dairy free, gluten free, grain free, mashed potatoes, potatoes, Thanksgiving
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 3-4 large russet potatoes washed, diced
  • 2-3 cloves garcli smashed, peeled, stemmed
  • 5 tbsp vegan butter melted
  • 2/3 cup chicken broth heated in microwave for 90 seconds
  • 1/3 cup liquid from cooking potatoes
  • 1/2 cup Vegenaise
  • 1 tsp garlic powder
  • TT salt
  • TT pepper

For the gravy

  • pan drippings if making alongside roasted turkey
  • 1 1/2 cup chicken broth
  • starch slurry 1tbsp water with 1 tbsp tapioca starch
  • 1 tbsp dijon mustard

Instructions

  • Bring a large pot of water to boil. To it, add a few splashes of red or white wine vinegar and a few large pinches of salt. Add the potatoes and smashed garlic, and boil until potatoes are very tender and the skins are starting to pull away (20-25 minutes).
  • Pass the potatoes through a potato ricer into a large bowl with the warmed stock and melted butter. Add the Vegenaise, potato water and garlic powder and work together with a hand mixer. Season with salt and pepper to taste and mix again.
  • Assuming you're cooking a turkey, use the pan for the gravy. Put it on medium high heat, add the stock and bring to a boil. Add the slurry and dijon mustard and whisk until it thickens. Remove from heat, whisk frequently, and just before serving.