Garlic Red Mashed Potatoes with Parmesan - Post Image

Garlic Red Mashed Potatoes with Parmesan

November 30, 2015

Mashed potatoes are all the rage around Thanksgiving. Everyone loves them paired with a good gravy and some sweet cranberry sauce on the side.

But what happens if you’re dairy free? Or even serving someone with a food allergy? You’ll still want to make the classic mashed potatoes, but how do you make them so that they’re milk and butter-free?

I’ve got a few tricks and tips:

Always use red potatoes, which are lovely, taste buttery and creamy all by themselves. Garlic also adds a ton of flavor without the use of butter. You can also sub almond milk instead of regular cow’s milk — just make sure it’s the unsweetened version! And finally, add a few tablespoons of olive oil or vegan butter for a bit of richness. If I had to recommend an olive oil, I would search for a truffle version which adds incredible flavor and pairs well with the parmesan cheese in the potatoes. Don’t use pure truffle oil though - it’s too strong by itself.

I’ve been a fan of these potatoes for years; my grandma always used to use red potatoes and I’ve never strayed from making them this way. Enjoy!

Garlic Red Mashed Potatoes with Parmesan + Truffle Oil


3 pounds red potatoes, cut into cubes

1 tablespoons kosher salt

1 1/2 cups unsweetened almond milk

8 garlic cloves

2 tablespoons olive oil (preferably truffle olive oil) or vegan butter

1/4 cup GO VEGGIE Lactose Free Parmesan Topping


Preheat oven to 400 degrees F. Place unpeeled garlic cloves on a baking sheet and roast garlic for 10 minutes. Remove from oven and set aside to cool for a few minute, then peel garlic cloves and smashed them. Put aside for later.

Dice potatoes so that they are all relatively the same size. Place in a large saucepan with salt and cover potatoes with water; place lid on top and bring water to a boil over medium high heat. Cook for approximately 15 minutes or until potatoes are fork tender.

Drain potatoes, then transfer back to the pot and add in smashed garlic, almond milk, olive oil and GO VEGGIE Parmesan cheese. Use a masher to mash potatoes; add in more milk if necessary and season with salt and pepper. Let stand for a few minutes, then drizzle with additional olive oil. I love using truffle oil, because it adds an insane amount of flavor.