These dairy-free mashed potatoes are light and airy thanks to parsnip and a secret ingredient. They are also thick and satisfying with a beautiful garlicky flavor. No butter, no milk, no dairy of any kind!
My Secret Ingredient in Dairy-Free Mashed Potatoes
We all know that you’d need butter and cream to make mashed potatoes. Well, not really. To make mashed potatoes dairy-free, we are going to use extra virgin olive oil instead of the traditional butter. What about milk and cream you ask? We will replace those with a secret ingredient… wait for it… chicken broth!
Chicken broth will help make mashed potatoes airy and fluffy while at the same time adding more nutritional value to our beloved mashed potatoes. I make my own chicken broth but if you’re in pinch for time, organic low sodium broth will work just as well.
Black or White Pepper?
Can I share something with you? I hate white pepper. I tried to like it or tolerate it but it didn’t work. So, I’ll just have to side with Jacques Pepin on this one. Long time ago, I read somewhere that he used to argue with Julia Childs on their cooking show over the pepper. She liked white pepper in mashed potatoes, and he couldn’t stand it.
It doesn’t really matter if you use black or white pepper, use what you like. I am fine with speckles of black in my mashed potatoes simply because I have such a strong dislike for white pepper.
Looking For More Healthy Thanksgiving Dishes?
How about this make-ahead Cranberry and Pear Sauce with no added sugar in a slow cooker?
Another thing I like to do when making dairy-free mashed potatoes with parsnip is to transfer cooked veggies to a shallower rectangular bowl or a container. It makes mashing so much easier than doing it in a deep stock pot. I am a huge fan of [easyazon_link identifier=“B0000CFTPA” locale=“US” tag=“fosmmo-20” cloak=“n”]this 6-cup glass containers[/easyazon_link] that comes with a lid which is great for leftovers! (An affiliate link)
- 2 pounds Yukon Gold potatoes, peeled
- 1 pound parsnip, peeled
- 2 teaspoons coarse kosher salt (to salt the water)
- 1 teaspoon coarse kosher salt
- ¼ - ½ teaspoon black pepper, ground
- ¼ teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- ⅓ cup chicken broth, warm, unsalted or low sodium
- Place whole peeled potatoes and parsnip in a large stockpot. Cover with about one gallon of cold water. Add 2 teaspoons of salt and bring to boil. Lower the heat to a soft boil and let potatoes and parsnip cook until soft (about 20 minutes). Vegetables should be easily pierced with a fork when done. Drain the water and return the pot to the stove on low heat for a couple of minutes to allow potatoes and parsnip to dry out. Watch the pot to prevent burning.
- Using a potato masher, mash the veggies until they are smooth. Season with salt and pepper and mash some more. Slowly mix in the oil and then half of the chicken broth. Mash to combine. Add the other half of chicken broth if needed (depending on how much water your veggies will retain, you may not need as much of broth to make them smooth and creamy).
- Serve immediately or keep warm in an oven, using an oven-safe dish.