Best Dairy-Free Mashed Potatoes

Ingredients

• 4 pounds yellow potatoes or Russet potatoes (cut into 1-inch cubes (see Potato Note below))
• 1 1/2 to 2 teaspoons kosher salt (or to taste)
• 1/2 cup dairy-free buttery spread, butter stick, or coconut oil
• 1/2 cup unsweetened dairy-free milk alternative, dairy-free creamer, or broth ( as needed)
• Freshly ground black pepper or white pepper (to taste)
• Dairy-free gravy (for serving)

Instructions

1. 1

   Put the potatoes in a large pot and cover them with water. Cover the pot and bring the water to a boil. Cook until the potatoes are fork tender, about 15 to 20 minutes.

2. 2

   Drain the potatoes well and return them to the pot (off the heat) to help any remaining water evaporate.

3. 3

   Mash the potatoes with a potato masher. Sarah likes to use a potato ricer or Foley food mill instead. The choice is yours.

4. 4

   Add the buttery spread or oil, 1 ½ teaspoons salt, and pepper, and mash to combine.

5. 5

   Add the milk alternative, creamer or broth as needed to get your desired level of creaminess. For a coarser mash, use a fork. For a light and fluffy whipped consistency, use an electric handheld mixer.

6. 6

   Taste, and add more salt and/or pepper, if needed.

7. 7

   Serve warm with dairy-free gravy, if desired.

8. 8

   Leftover mashed potatoes should be cooled completely, and can be stored in the refrigerator in an airtight container for up to a few days.