Creamy, Delicious Mashed PotatoesPosted: September 4, 2010
Just because mashed potatoes are usually loaded up with cream and butter – and I LOVE them that way! – doesn’t mean that they are off the menu if you have a dairy allergy. A simple switch of ingredients and you still have delicious, creamy mashed potatoes without any dairy at all! The secret is more in the method than in the ingredients, so read on.
My DH is a big fan of America’s Test Kitchen on PBS, because he enjoys the scientific and methodical way in which they test various recipes to determine the best way to make them. One episode he enjoyed in particular was the one about mashed potatoes, which revealed some surprising tips for really fluffy mashed taters. I don’t remember all the details anymore, but I DO remember a few things:
1. Rinse potatoes well before and after cooking to rinse off the starch. The starch makes it gummy and sticky rather than fluffy and creamy.
2. Steaming the potatoes is best (I don’t have a large enough steaming basket or I would do this.).
3. Use a potato ricer after the potatoes are cooked.
4. Use a stand mixer with the whipping attachment. Whip on high.
Following these instructions will result in creamy mashed potatoes no matter what you add to them, making it easy to switch out chicken broth for the cream and butter. For the healthiest result, used homemade or low-sodium chicken broth. And it goes without saying, if you use canned broth, double-check the ingredient list for allergens. For safe margarine, I use Smart Balance’s Light Omega-3, which has no dairy, but Earth Balance also makes a great butter substitute.
Creamy Dairy-Free Mashed Potatoes
4-5 med-large potatoes
1 cup chicken broth
1/4 cup safe margarine
salt and pepper to taste
Peel the potatoes and cut into large chunks. Rinse well, then steam until soft (Or place in large pot, cover with water and boil until soft). Remove from heat; drain if necessary; rinse again. Push cooked potato pieces through a potato ricer into a large mixing bowl. Add chicken broth and margarine and beat with the whip attachment until smooth. Add salt and pepper to taste. Stir in parsley, if desired, or sprinkle on top to garnish after removing potatoes to serving bowl.