On Thanksgiving day, I decided to deviate from my planned homemade ranch mashed potatoes, and try my hand at “regular” mashed potatoes.
It turned out perfectly! The Huzz told me to please write down what I did before I forgot how I made them. Yes!
If you are looking for creamy and “normal” tasting dairy free mashed potatoes, then you must try my Holiday Mashed Potatoes!
Here’s how I made them, on a whim.
Holiday Mashed Potatoes:
- 8-12 Yukon Gold Potatoes
- SO Delicious Lite Culinary Coconut Milk
- Vegetable Broth
- Vegan Butter
- Salt and Pepper to Taste
- Garlic Powder
- Peel and chop potatoes. Add to cook pot as you chop. Keep a small amount of water in pot to keep the potatoes from browning.
- Place pot on burner and set to medium high until the water boils. Reduce heat to medium. Boil potatoes until tender, stirring occasionally. I use a wooden spoon across the top of my boiling pot to keep the water from boiling over.
- Drain potatoes in a colander. Return the potatoes to the pot.
- Mash potatoes using potato masher. Use an immersion stick blender for even creamier potatoes.
- Add several large spoons of vegan butter and a generous splash of coconut milk. Add a small splash of vegetable broth. Mash a bit more.
- Add salt and pepper to taste along with 1 or 2 generous shakes of garlic powder if desired. Mix well.
- Taste. Add more coconut milk, vegetable broth and butter, a little at a time. Mix well, taste, and repeat until desired consistency and taste is achieved.
- Serve with homemade gravy. (Optional, but totally amazing!)
I’ve tried lots of different recipes for dairy free mashed potatoes. Most were okay, but I couldn’t find the perfect recipe. SG has never liked any of my attempts… until I tried my hand at homemade ranch mashed potatoes! To be honest, she loved them the first time I made them and then didn’t like them when I made them again tonight. Oh, four year olds!!!
However, the Huzz and I really LIKE these mashed potatoes, or “mashies” as we called them growing up. (Remember mashies, Tracy & Josh???)
I do make my own ranch dressing. Click here to read how to make dairy and egg free ranch dressing. You’ll need to make it for this recipe. To speed up making ranch dressing, I keep several recipes of ranch mix premixed and ready to go in a clean jelly jar.
Also, I read on a blog somewhere that yukon gold potatoes are the best for dairy free mashed potatoes. I have no idea if that is true or not, but I tried it for this recipe instead of my usual russet potatoes and it tasted good.
Homemade Ranch Mashed Potatoes:
4-6 Medium to Large Yukon Gold Potatoes, peeled and cubed
3 Tablespoons of non-dairy milk (I used my half and half sub)
8 Tablespoons of Homemade Ranch Dressing
1.5 small spoons of Vegan Butter (I used a regular small spoon)
1. Bring a pot of water to a boil. Add potatoes and cook until tender. Drain water and return potatoes to hot pot. Mash potatoes.
2. Add non-dairy milk, ranch dressing & vegan butter. Stir until mixed.
3. Serve and enjoy.
By the way, I’ve never been a good photographer. My pics aren’t the greatest- I know. I do have a new camera and am still kind of clueless on how to take good photographs. I’m working on it! 🙂
Apple pie without cinnamon or dairy???
That might be what you’re thinking right now. Keep reading! I promise the recipe is yummy.
I searched high and low for a recipe I could adapt and use for our diet. I’m so thankful for Grandma Ople, whoever she is, because this is her recipe.
I’ve adapted it slightly with vegan butter and the way I put the pie together.
If you can have cinnamon (I can’t), then feel free to add a sprinkle or two. I think it’s lovely without it.
I’ve made it several times over the past year, and every time it has been wonderful.
I hope you like it, too.
(adapted from this recipe)
For Apple Filling:
- 1/2 cup vegan butter
- 3 Tbs flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup water
- 6-8 Granny Smith Apples (or at least 2/3 Granny Smith and 1/3 other apples)
- Preheat oven to 425 degrees.
- Center and place pie crust in a pie pan.
- Peel, core, and cut apples in slices.
- Place apple slices on top of pie crust.
- Melt butter in a pan. Add flour and mix well.
- Add sugar, brown sugar, and water. Whisk and bring to a boil. Let simmer on medium low for 5 minutes. Stir/whisk often.
- Pour hot sugar mixture over the apples in the pie pan, reserving a little bit to brush on top of the crust.
- Center and gently place pie crust over the mound of apples.
- Roll the top pie crust under the bottom pie crust. You might have bumpy large lumps in some parts but that doesn’t bother me. 🙂
- Use a fork to crimp the rolled together edges or use your fingers to crimp the edges.
- Use a sharp knife to make a few slits in the pie crust.
- Brush the reserved sugar mixture on top of the pie (can do this as soon as the top crust is added so the sugar mixture doesn’t harden.)
- Place pie on a cookie sheet (in case of overflow) and bake for 15 minutes at 425 degrees. Reduce temp to 350 degrees and bake for 40-45 minutes.
There ya have it, friends. Our favorite apple pie recipe. We are looking forward to the upcoming holidays, as this pie will be served at both Thanksgiving and Christmas.
You can also add a scoop of SO Delicious Soymilk Creamy Vanilla Ice Cream on top of your warm, homemade apple pie.