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Mashed Potatoes with Coconut Milk

These dairy free mashed potatoes are made with coconut milk and are incredibly creamy!

Honestly, it’s really hard to tell the difference between these mashed potatoes and dairy ones…

A mound of mashed Potatoes in a white bowl on a white marble counter

I don’t know what it is with me and mashed potatoes but I regularly find myself trying and developing new dairy free recipes for them.

I’ve made my mashed potatoes without milk which use mayonnaise, stock, and garlic which were really good!

Then I made mashed potatoes without butter which use garlic and olive oil.

Next were mashed potatoes with almond milk and mashed potatoes with oat milk.

I’ve even made dairy free mashed sweet potatoes and dairy free mixed mashed potatoes which uses both white and sweet potatoes.

Now, in my never ending journey with dairy free mashed potatoes I’ve made these mashed potatoes with coconut milk.

Don’t worry though, just like in my pumpkin pie with coconut milk, you cannot taste the coconut flavor at all!

In fact, I’d be surprised if you can taste the difference between these mashed potatoes and dairy ones…

History of Mashed Potatoes

While rice was imported into Europe since ancient times, brought from Asia by returning soldiers from Alexander the Great’s military and later imported from Egypt.

Potatoes however, while commonly associated with Ireland, were brought to Europe by the Spanish the second half of the 1500’s.

Potatoes became an international staple because they were cheap to grow and high in nutrition. 

They are a rich source of vitamin B6 and vitamin C providing almost 25% of your daily value of each.

Potatoes are very versatile and mashed potatoes are arguably the most common way they are prepared and eaten. 

The first recipe for mashed potatoes first appeared in The Art of Cookery by Hannah Glasse in 1747.

Boil your Potatoes, peel them, and put them into a Sauce-pan, math them well: To two Pounds of Potatoes put a Pint of Milk, a little Salt, stir them well together, take care they don’t stick to the Bottom, then take a quarter of a Pound of Butter, stir in and serve it up.

While the Art of Cookery originated in England, it was very popular in the Thirteen Colonies as well in America after the War of Independence. 

In fact, Benjamin Franklin, Thomas Jefferson and George Washington all with owned copies of it.

Do Mashed Potatoes have Dairy?

They don’t have to but mashed potato recipes almost always do. Most mashed potato recipes include milk, cream, butter, sour cream, and/or cheese.

Can you make mashed potatoes without milk?

Yes, you can make mashed potatoes without milk. Milk is not necessary in mashed potatoes.

You do not need milk specifically for mashed potatoes, what you really need isn’t milk but a liquid.

This liquid can be a dairy free milk, starchy water from boiling the potatoes, chicken stock, or vegetable stock.

What can substitute for Milk in Mashed Potatoes?

You can substitute milk in mashed potatoes with water, coconut milk, almond milk, chicken stock, vegetable stock, and more.

Can I use water instead of Milk in Mashed potatoes?

Yes, you can use water instead of milk in mashed potatoes. I even recommend using the starchy water you boil the potatoes in.

If you don’t want to, regular water can be used as well.

Are mashed potatoes better with milk or water?

Honestly, there isn’t a huge difference between using milk in mashed potatoes or using water in mashed potatoes.

What is important is that you use a liquid so they aren’t dry.

However, if you are dairy free, then using water is definite the better option.

Do Mashed Potatoes have Dairy?

They don’t have to but mashed potato recipes almost always do. Most mashed potato recipes include milk, cream, butter, sour cream, and/or cheese.

Can you make mashed potatoes without milk?

Yes, you can make mashed potatoes without milk. Milk is not necessary in mashed potatoes.

You do not need milk specifically for mashed potatoes, what you really need isn’t milk but a liquid.

This liquid can be a dairy free milk, starchy water from boiling the potatoes, chicken stock, or vegetable stock.

What can substitute for Milk in Mashed Potatoes?

You can substitute milk in mashed potatoes with water, coconut milk, almond milk, chicken stock, vegetable stock, and more.

Can I use water instead of Milk in Mashed potatoes?

Yes, you can use water instead of milk in mashed potatoes. I even recommend using the starchy water you boil the potatoes in.

If you don’t want to, regular water can be used as well.

Are mashed potatoes better with milk or water?

Honestly, there isn’t a huge difference between using milk in mashed potatoes or using water in mashed potatoes.

What is important is that you use a liquid so they aren’t dry.

However, if you are dairy free, then using water is definite the better option.

DO YOU PEAL POTATOES BEFORE BOILING FOR MASHED POTATOES?

You can but you don’t have to. Potatoes that have clean skin can be washed and left on.

I like leaving the skins on but I choose which way to do it based on the preferences of whoever else will be eating it.

TYPES OF POTATOES

There are generally three types of potatoes: waxy, starchy, and those in between.  

WAXY

Waxy potatoes, such as Red Bliss and fingerlings, have a smooth skin and creamy, almost shiny flesh. 

Because waxy potatoes are relatively low in starch and high in moisture, they stay intact when they’re cooked.  

STARCHY AKA FLOURY

The most common example of starchy potato are russets aka Idaho potatoes.  

As you may have guessed by their name, they’re higher in starch and lower in moisture than waxy potatoes. They have matte-skinned and fall apart when boiled.

Starchy potatoes are ideal for adding creaminess to puréed soups or providing the airy, whipped texture to a mash. They are also good for roasting and frying.

IN-BETWEEN

These fall somewhere between the waxy and floury making them the “all-purpose” potatoes.  The most commonly known of them are Yukon Golds.

Because they hold their shape when boiled, grated, or fried and yield to mashing, they’re very versatile.

BEST FOR MASHED POTATOES

Since the waxy are most flavorful but the starchy are airiest, for the ideal mashed potatoes use half and half.  This is a tip I picked up from the New York Times.

However, if you could only choose one, choose the in between option like Yukon Gold. 

Or if where you live you don’t have any clear way to know what type of potato you have available, use whatever you have.

WATER TEMPERATURE

Believe it or not, it’s best to begin cooking potatoes in cold water. It doesn’t have to be chilled, just the cold side from the tap.

While this may sound counter intuitive, cold water helps the potatoes cook more evenly.

Also, if it’s better that way, why waste the gas and cooking time by boiling the water?

How To Store

Place in an airtight container or leave in a bowl and wrap in plastic wrap and refrigerate.

Yield: Serves 4

Mashed Potatoes with Coconut Milk

A mound of mashed Potatoes in a white bowl on a white marble counter

These dairy free mashed potatoes are made with coconut milk but taste just like your classic dairy mashed potatoes!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 1/2 pounds potatoes, peeled and cubed
  • 1/2 teaspoon salt
  • 4 tablespoons coconut milk
  • 2 tablespoons vegan butter

Instructions

  1. Place potatoes into a pot and add cold water until there is an inch of water above the top of the potatoes.
  2. Bring water to a boil, then reduce to a simmer. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
  3. While the potatoes are cooking, warm thecoconut milk and vegan butter in a sauce pan until the vegan butter melts.
  4. When the potatoes are done, drain and set aside the starchy water.
  5. Pour the heated coconut milk and melted vegan butter over the potatoes.
  6. If the potatoes seem a little dry, add the starchy water back to the potatoes a tablespoon at a time and mash until the mashed potatoes are smooth.
  7. Add salt to taste.

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