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Non-Dairy Garlic Mashed Potatoes

Garlic Mashed Potatoes

Sometimes nothing hits the spot like a big, fluffy pile of mashed potatoes. There’s just something so satisfying about that creamy, garlicky taste.

This is another recipe I first made using my Betty Crocker cookbook. It’s now converted to be dairy-free. This is my go-to recipe for Thanksgiving and Christmas get-togethers but I also make it year-round. We recently tried it in a bowl with sauteed vegetables on top (an idea I got from Christine at jaroflemons.com) and it’s great for a lighter meal option.

Mashed Potato Bowl

Non-Dairy Garlic Mashed Potatoes

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  • 6-8 red or white potatoes (medium sized, about 2 pounds)
  • 3-6 cloves of garlic, peeled
  • ½ cup unsweetened non-dairy milk (we use soy milk)
  • ¼ cup non-dairy margarine
  • ¼-½ teaspoon salt (or to taste)
  • dash of pepper (optional)
  • chives, chopped (optional)



Place potatoes and garlic in a medium pot and add enough water to just cover potatoes.


Heat to boiling.


Reduce heat. Cover and simmer for 20-30 minutes or until potatoes are tender.


Drain water completely.


Mash potatoes in the pot (or a bowl) until all lumps are gone.


Add milk in small amounts, mashing after each addition, until fluffy and smooth.


Add butter, salt, and pepper (if using).


Mash well until potatoes are light and fluffy.


Sprinkle with chopped chives if desired.


In the original recipe, Betty suggests shaking the pot of potatoes over low heat to dry them after they've cooked as this helps the mashed potatoes be fluffier.

Garlic Mashed Potatoes

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