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Creamy, Dairy-Free Mashed Potatoes & Grain-Free Dijon Pan Gravy

Our family doesn't do dairy, but I'm not making multiple types of mashed potatoes just because someone else comes over. So I make these potatoes, which are as good as any and a total crowd pleaser. I just don't tell anyone they're dairy-free and they never know. At least until they ask me for the recipe.
Course sides
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4 servings

Ingredients

  • 3-4 large russet potatoes washed, diced
  • 2-3 cloves garlic smashed, peeled, stemmed
  • 5 Tbsp vegan butter melted
  • 2/3 cup chicken broth heated in microwave for 90 seconds
  • 1/3 cup liquid from cooking potatoes
  • 1/2 cup Vegenaise
  • 1 tsp garlic powder
  • salt and pepper to taste

For the Gravy

  • pan drippings if making alongside roasted turkey
  • 1 1/2 cup chicken broth
  • starch slurry (1tbsp water with 1 tbsp tapioca starch)
  • 1 Tbsp Dijon mustard

Instructions

  • Bring a large pot of water to boil. To it, add a few splashes of red or white wine vinegar and a few large pinches of salt. Add the potatoes and smashed garlic, and boil until potatoes are very tender and the skins are starting to pull away (20-25 minutes).
  • Pass the potatoes through a potato ricer into a large bowl with the warmed stock and melted butter. Add the Vegenaise, potato water and garlic powder and work together with a hand mixer. Season with salt and pepper to taste and mix again.
  • Assuming you're cooking a turkey, use the pan for the gravy. Put it on medium high heat, add the stock and bring to a boil. Add the slurry and dijon mustard and whisk until it thickens. Remove from heat, whisk frequently, and just before serving.