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.
2/3cupchicken brothheated in microwave for 90 seconds
1/3cupliquid from cooking potatoes
1/2cupVegenaise
1tspgarlic powder
TTsalt
TTpepper
For the gravy
pan drippingsif making alongside roasted turkey
1 1/2cupchicken broth
starch slurry1tbsp water with 1 tbsp tapioca starch
1tbspdijon 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.