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Dairy-free mashed potatoes

I have a dairy-free guest and want to make mashed potatoes he can eat. I've seen recipes that use chicken/vegetable stock and ones that use the starchy cooking water. Any opinions on which is better (or a third option)?

asked by Diana 10 months ago

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2 answers 213 views
Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added 10 months ago

I often make mashed potatoes using a combination of the starchy cooking liquid and a generous amount of olive oil. The flavor from the olive oil keeps the potatoes from being one-dimensional, and they are still lovely and rich. Just keep adding little bits of each, stirring and tasting as you go, until you're happy with the texture and flavor. Happy Thanksgiving!

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Nancy
Nancy

Nancy is a trusted home cook.

added 10 months ago

Yes to olive oil and a little but of garlic (or more if the guest loves it).