Vegan Garlic Mashed Potatoes

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ProgressIsPerfection #CBias #CollectiveBias

Nothing says comfort food in the south like super creamy mashed potatoes. When I had to remove dairy from my diet due to an allergy, mashed potatoes became one of the foods I missed most.  I began looking for ways to make my favorite recipes without dairy that tasted so delicious that John wouldn't miss the dairy one bit!  I am fairly certain he feels better after having less dairy and more plants in his diet. Small victories are still victories. Even if you aren't a vegan these vegan garlic mashed potatoes with Silk Plain Almond Dairy-Free Yogurt Alternative and Silk Unsweetened Almondmilk will have you thinking this lighter option is super indulgent!Start out by washing and cutting up five pounds of russet or Yukon Gold potatoes. I leave the skin on my potatoes but feel free to peel them if you don't like the skin.

 

Next, boil them in water for 25-30 minutes. You'll know they are done when they are fork tender.

After you drain the potatoes, the easiest way to get all of the yummy parts mixed evenly is by transferring them to a stand mixer.

First, add 1 and 1/4 cups or two 5.3 oz containers of Silk Plain Almond Dairy-Free Yogurt Alternative.

Next, add two tsp of onion powder, one tsp of salt and one tsp of pepper.

For added creaminess, I add 1/4 cup of Silk Unsweetened Almondmilk.

Finally add 4-5 cloves of minced garlic.  I use the kind in the jar 95% of the time because I'm usually not feeling ambitious enough to break out the garlic press…

After all of the ingredients are mixed through completely, I transfer to my favorite serving dish and serve warm. You can also put them in the oven at a low temperature to keep them warm until you are ready to serve!

You can find more awesome dairy free recipe ideas here!