When it comes to eating dairy-free, holiday foods like mashed potatoes can be tricky because they're traditionally made with dairy products. And if you're like us and they're your favorite part of the meal (Californians here!), you might have high standards for how your mashed potatoes taste. There's nothing worse than an obvious impostor at the Thanksgiving table!
We've been perfecting our non-dairy Thanksgiving recipes over several years, and this recipe makes the best mashed potatoes we've ever tried. Our Buttery Spread and coconut cream are the perfect combo, resulting in a rich texture that tastes just like the real thing. A few key spices round out the flavor profile, and the result is heavenly.
- 8-10 russet potatoes
- 6 Tbsp. Buttery Spread
- 1 tsp. sea salt
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. freshly ground pepper
- 1/2 cup coconut cream
- 1 Tbsp. melted Buttery Spread (optional)
- Chopped chives for garnish (optional)
- Bring a large pot of water to boiling over high heat.
- Wash and peel potatoes. Cut into 1/2" thick slices and add to boiling water.
- Reduce heat to medium-high and boil potatoes for 10 minutes or until a fork can be easily inserted into the center of the potato.
- Drain the potatoes in a strainer and transfer to a large mixing bowl.
- Using a potato masher, hand-mixer, or large serving spoon, mash the potatoes until they have an even consistency.
- Add Buttery Spread, coconut cream, and spices to the potatoes, mixing until thoroughly combined.
- Transfer potatoes to a mixing dish and serve.
- Optional: Drizzle one tablespoon of melted Buttery Spread on top of potatoes before serving and garnish with a handful of chopped chives.
Note: If you'd like to prepare this dish ahead of time, it can be covered and reheated in a 325ºF oven until warm. Just be sure not to garnish until it's ready to serve.