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mashed potatoes topped with parsley in black bowl

Dairy Free Garlic Mashed Potatoes

These Dairy Free Garlic Mashed Potatoes don't need no stinkin' milk and butter to be great! Roasted garlic and parsley make these Whole30 Mashed Potatoes extra yummy! Use vegetable stock for Vegan Mashed Potatoes. A great side dish if you are on a special diet or not.
4.67 from 12 votes
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Cuisine: American
Keyword: holiday recipe, mashed potatoes, side dish recipe, vegan recipe, whole 30 recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 292kcal
Author: Nicole Harris

Ingredients

  • 3 Lbs Russet Potatoes (peeled, cubed)
  • 1 Head of Roasted Garlic
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Fresh Cracked Pepper
  • 1 Cup Chicken or Vegetable Stock* (approximately)
  • 1/4 Cup Chopped Fresh Parsley
  • Ghee (optional)

Instructions

  • Place (peeled,cubed) potatoes in large pot and fully cover with water. Bring to a boil. Boil until potatoes are tender when pricked with a fork. Time will vary depending on size of potatoes. Drain potatoes and transfer to large bowl.
  • Add garlic, salt and pepper. Add stock 1/4 cup at a time mixing in between additions with hand mixer. Continue to add stock until desired consistency (approximately 1 cup total). Mix in parsley.
  • Taste then salt/pepper as needed. Top with fresh parsley and ghee. Serve.

Notes

*If using vegetable stock, be sure it is the golden color stock and not red. Otherwise the mashed potatoes will have an interesting color.

Nutrition

Calories: 292kcal | Carbohydrates: 49g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 337mg | Fiber: 5g | Sugar: 3g
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