This gluten-free dairy-free mashed potatoes recipe is not only easy to make but is delicious; and is made completely allergen-free. They are made without dairy, casein, soy, nuts, or any of the eight major allergens. Instead of peeling the potatoes and cubing them, you boil them whole and the peel just slides off. The main thing is you don’t have to sacrifice on taste. If you are not allergic or intolerant to any of these ingredients, feel free to use butter and cow’s milk.
An allergen-free gluten-free mashed potatoes recipe. No dairy, casein, lactose, soy, nuts or other common allergens. Yet they are simply delicious!
2 lbs. russet or yukon gold potatoes
6 Tablespoons hot rice milk
4 to 8 Tablespoons Earth Balance Olive Oil Flavored or Soy-Free Buttery Spread (contains corn*)
Salt and white pepper, to taste
Place whole, unpeeled potatoes in a large pot, cover with water and bring to a low boil. Lower heat to a simmer and cook until tender, about 45 minutes.
Drain the potatoes in a colander and allow to cool until you can comfortably handle them.
Remove the peel and discard.
Return mashed potatoes back to the same pot you used to boil the potatoes and add hot milk and buttery spread. Mash using a potato masher and season with salt and pepper, to taste.
Alternative method to boiling the potatoes whole, you can peel them while they are raw, cube them in triangular shapes and add to a pot. Cover them with water, bring to a boil, and simmer for 15 minutes or until tender. Drain and continue by following the above steps.
You can also beat them in a large bowl using an electric mixer. Just be sure your potatoes are still hot so the buttery spread melts. If not, use melted butter or spread.
*Use olive oil if you are allergic or intolerant to corn.