Dairy-Free Mashed Potatoes and Gravy
Indulge in the creamy comfort of Dairy-Free Mashed Potatoes and Gravy, the perfect plant-based twist on a classic comfort food! This recipe combines fluffy, smooth mashed russet potatoes made with unsweetened almond milk and dairy-free butter, infused with a hint of garlic and fresh chives for added flavor. The rich, savory onion gravy is the star of the show, crafted from a blend of caramelized onions, vegetable broth, tamari, and thyme, thickened to perfection with a cornstarch slurry. Ready in just about an hour and ideal for weeknight dinners or holiday spreads, this dish is entirely dairy-free and bursting with wholesome, savory goodness. Whether you're catering to a plant-based lifestyle or just seeking a lighter take on a traditional favorite, this hearty and satisfying recipe is sure to impress.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1.5 cups unsweetened almond milk
- 4 tablespoons dairy-free butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh chives
- 3 tablespoons olive oil
- 1 medium yellow onion
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 2 tablespoons tamari or soy sauce
- 0.5 teaspoon thyme
- 0.25 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Peel and chop the russet potatoes into uniform chunks.
Place the potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Once boiling, reduce heat to medium and simmer for about 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the gravy. Finely chop the yellow onion.
In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the all-purpose flour and cook for another minute, stirring constantly.
Slowly whisk in the vegetable broth to avoid lumps, followed by tamari or soy sauce, thyme, and ground black pepper.
Bring the gravy to a simmer and let it thicken for about 10 minutes.
In a small bowl, mix the cornstarch and water to make a slurry. Stir this into the simmering gravy and cook for another 2-3 minutes until thickened. Keep warm on low heat.
Once the potatoes are cooked, drain them and return them to the pot.
Add the unsweetened almond milk, dairy-free butter, salt, black pepper, and garlic powder to the pot.
Mash the potatoes until smooth and creamy, adjusting the seasoning if necessary.
Finely chop the fresh chives and stir them into the mashed potatoes.
Serve the mashed potatoes topped with the warm onion gravy. Enjoy your dairy-free meal!
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6254 mg | 272% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 25.6 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 934 mg | 72% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 8116 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
