These dairy free mashed potatoes are delicious comfort food without common allergens. Instructions for using your pressure cooker or stovetop are included so you can enjoy these tasty spuds no matter what kitchen setup you have.
2 ¼poundsYukon gold potatoespeeled and chopped into 1-2 inch chunks
½cupgluten free chicken broth
½cupdairy free milksuch as oat or rice
¼cupdairy free margarine
salt and pepperto taste
Instructions
For the pressure cooker
Pour the chicken broth into the pressure cooker and place the trivet inside. Place the potatoes on top of the trivet. Secure the lid and set the pressure valve to "sealing". Set to the manual setting for 10 minutes. When the timer goes off, allow the pressure to release naturally for 5 minutes, then turn the valve to release the remaining pressure. Remove the lid and the trivet.
Add the dairy free margarine and milk to the pot and mash the potatoes using a potato masher. Mash until the potatoes are smooth and creamy. Add additional milk if needed. Salt and pepper to taste. Serve immediately or keep warm in the pressure cooker until ready to serve.
For the stovetop
Place the potatoes in a large stock pot and cover with water. Bring to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes or until potatoes are tender.
Drain the potatoes and return to the pot. Let them sit for a minute to allow the excess water to evaporate. Add the dairy free margarine and begin mashing the potatoes. Once the margarine is melted and the potatoes are mashed, begin adding the broth and milk substitute gradually and mash until the potatoes are smooth and creamy. Add salt and pepper to taste. Serve immediately.
Notes
For lump-free potatoes, put them in a food mill or ricer before adding the other ingredients.
Warm the milk before adding it to the potatoes to avoid cooling the mixture down.
To feed a crowd, this recipe can be doubled or tripled. If tripling the recipe and using a 6-quart pressure cooker, reduce the potato quantity to 6 pounds (this is the most that will fit in a 6-quart pressure cooker). For that quantity, increase the cooking time to 14 minutes with a 5-minute natural release.
You can keep the potatoes warm in the pressure cooker for 1-½ to 2 hours, just be sure to stir every 30 minutes or so, making sure to scrape the pot's sides to prevent dryness. Whip the potatoes a bit before serving and add a dollop of dairy free margarine just before serving.