Creamy Mashed Potatoes

Creamy mashed potatoes is such a classic side on any dinner table. Whether you are lactose intolerant or on a dairy free diet like I have before, you can have creamy mashed potatoes. In fact, I came up with a vegan version while on dairy free diet and we totally loved it.

For those not on any diet can go ahead and enjoy the classic version with butter and cream or milk. On the other hand, the two can be substituted with margarine and/or coconut cream or the reserve water after boiling the potatoes. As long as you add the right quantities of the said ingredients and completely mash the potatoes using a potato masher or whisk using a hand mixer or a stand mixer, the result will be fluffy and creamy mashed potatoes. Just be careful not to overdo the liquid.

Creamy mashed potatoes are a perfect side for various mains including:

Preparation and cooking:

Start by peeling then dicing the potatoes. In a large cooking pot, add in the potatoes then cover with water. Boil on high heat till they are tender.

As the potatoes are cooking, melt the butter (if using) in a small cooking pot then add in the milk to warm it up then set aside. You can use the microwave instead.

Once the potatoes are tender, drain them then place them back into the cooking pot. Add in the milk & butter then mash the potatoes with a potato masher or wooden spoon until the desired consistency. You can always add more milk or butter for a creamier consistency. You can use a hand mixer or a stand mixer for a fluffier consistency.

Season with sea salt and black pepper then garnish with chives, parsley or cilantro and serve hot with your desired main dish.

Creamy Mashed Potatoes

Creamy mashed potatoes is such a classic side on any dinner table. Whether you are lactose intolerant or on a dairy free diet, you can have creamy mashed potatoes.

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Prep Time 10

Cook Time 35

Total Time 50

Servings: 6 people

Course: Side Dish

Cuisine: International

Ingredients Method Notes

Ingredients

1 kg potatoes, peeled & diced
80 g butter or margarine (optional)
1 cup milk or coconut milk or water used to boil the potatoes
Sea salt, to taste
Black pepper, to taste
Chives or parsley or cilantro, optional garnish

Method

Start by peeling then dicing the potatoes.
In a large cooking pot, add in the potatoes then cover with water. Boil on high heat till they are tender.
As the potatoes are cooking, melt the butter (if using) in a small cooking pot then add in the milk to warm it up then set aside. You can use the microwave instead.
Once the potatoes are tender, drain them then place them back into the cooking pot. Add in the milk & butter then mash the potatoes with a potato masher or wooden spoon until the desired consistency. You can always add more milk or butter for a creamier consistency. You can use a hand mixer or a stand mixer for a fluffier consistency.
Season with sea salt and black pepper then garnish with chives, parsley or cilantro and serve hot with your desired main dish.

Notes

You can use margarine instead of butter for a vegan version or completely leave it out.

You can substitute milk or cream with coconut milk or cream or use the drained water after boiling the potatoes.

Using a hand mixer or a stand mixer results a fluffier texture.

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