Everyone loves potatoes. Maybe a bold statement, but I honestly don’t think I’ve ever met anyone that didn’t like at least one of the many ways potatoes can be cooked. Roasted, baked, fried – it’s like the limit does not exist with how you can enjoy one of the best veggies out there. But mashed potatoes – they’re up there for me. So, when my sister recently made her unbelievably delicious recipe for us on Thanksgiving, I knew I had to remake and put my spin on it as soon as I got home. I’m beyond excited to share with you this recipe for my Creamy Buttery Mashed Potatoes (Lactose-free). It’s too good, you guys!
I truly don’t know what took me so long, but we should all thank Maddie for the inspo I didn’t even know I needed to finally put the RGE touch on such a classic side dish. I personally promise these mashed potatoes 100% live up to their name. They’re creamy and buttery, yet lactose-free, and just so fluffy and delicious. Without a doubt, this will be the side that has everyone coming back for seconds, making for the perfect addition to any dinner party or holiday meal all season long.
YOUR NEW FAVORITE SIDE
For all my lactose-free friends out there, you are going to die over this recipe that simply uses unsweetened almond milk and ghee, but will give any milk and butter-filled mashed potatoes some serious competition. If you’re not familiar with ghee, it’s a clarified butter that contains neither casein (aka the main protein found in cow’s milk) nor lactose, yet maintains that rich, buttery taste. Ghee is a great source of healthy fats and vitamins A, E and K, and can help strengthen the immune system. And those are just a few of the healthy highlights on my favorite butter alternative. Not bad for a substitute, right?
Now the star ingredient of this flavorful and fluffy dish, potatoes, are an excellent source of energy-boosting carbohydrates. They’re filled with nutrients like vitamin C, B6 and potassium, and they contain dietary fiber and resistant starch, which can be helpful for blood sugar control. Boil and mash them up with some buttery ghee and antioxidant-packed minced garlic, EVOO, salt + pepper and almond milk – and you’ve got the most unreal mashed potatoes that can’t be beat. They’ll be the first to disappear at any meal, so I recommend doubling the recipe if you want to attempt to have leftovers the next day.
These Creamy Buttery Mashed Potatoes are so versatile and pair well with pretty much any roasted meat, but I have to say, serving them with my Crockpot Pot Roast really seals the deal. Let me know what you think after you make!
INGREDIENTS YOU’LL NEED:
- Yellow potatoes
- Unsweetened almond milk
- Extra virgin olive oil
- Minced garlic
- Sea salt
- Ground pepper
HOW TO MAKE CREAMY BUTTERY MASHED POTATOES
Add potatoes to a pot then cover with water. Bring to a boil and let cook for about 10-15 minutes, or until fork/knife tender.
Strain potatoes, then add back to the pot along with remaining ingredients. Use a potato masher, electric beater or immersion blender to mash the potatoes. *Note: be sure not to over stir, as the mashed potatoes can become gummy.
WHAT TO PAIR IT WITH
Adjust ingredients based on taste and serve with your favorite protein-packed main dish – any kind of roasted meat works – or my personal favorite pairing, my Crockpot Pot Roast. It is a MUST, let me tell ya. The combo is incredible and I highly recommend it!
RECIPE SUBSTITUTIONS & QUESTIONS
Yellow potatoes, like the Yukon Gold variety, tend to be the go-to when making mashed potatoes, but you can also use a russet. Both of these types of potatoes work well for mashed potato recipes as they are high in starch and mash up well, providing that fluffy texture we all know and love. If you’re not dairy-free, then you can of course sub the almond milk and ghee for regular milk and butter. As for the seasonings/herbs, feel free to tweak/add in based on your flavor-preference or what you’re pairing the mashed potatoes with. Aside from garlic, many herbs like thyme, rosemary and sage work well too.
WHAT IS THE BEST KIND OF POTATO FOR MASHED POTATOES?
Because of their naturally buttery flavor, a yellow potato, like the Yukon Gold variety is the most preferred type of potato to make mashed potatoes with. However, other potatoes like russet or Idaho will also work as they too have a fluffy, sort of airy-like texture that breaks down easily when boiling and mashing. When it comes down to it, the starchier the potato the better!
WHAT IS THE BEST NON-DAIRY SUBSTITUTE FOR MILK IN MASHED POTATOES?
You have a couple non-dairy options to substitute for milk when making mashed potatoes. I prefer to use an unsweetened almond milk, but a few other options that could work based on your preference/dietary restrictions are: soy milk, coconut milk, or a chicken, beef, or vegetable broth.
LOOKING FOR MORE DELISH SIDES? TRY THESE:
Click here to watch the reel I made of this recipe 🙂
Creamy Buttery Mashed Potatoes
- 1 5lb bag yellow potatoes, peeled (or just washed) and chopped
- 1/3 cup unsweetened almond milk
- 1/3 cup ghee
- 3 tbsp extra virgin olive oil
- 1/2 tbsp minced garlic
- 1 tsp sea salt
- Ground pepper, to taste
- Add potatoes to a pot then cover with water. Bring to a boil and let cook for about 10-15 minutes, or until fork/knife tender.
- Strain potatoes, then add back to the pot along with remaining ingredients. Use a potato masher, electric beater or immersion blender to mash the potatoes. *Note: be sure not to over stir, as the mashed potatoes can become gummy.
- Adjust ingredients based on taste and serve.