Wednesday, November 23, 2011

Dairy Free Whipped Potatoes

Usually the best ingredients in mashed potatoes are butter and cream, but for the lactose intolerant person in your family, those ingredients won't be helpful in your Thanksgiving spread. That doesn't mean your mashed taters have to be dry and bland! It's easy to use Lactaid milk instead of regular milk, but if you want to eliminate milk altogether, and there are no egg allergies in your family, try adding mayonnaise. Now before you say, "Eww, mayonnaise," really consider the creamy possibilities here. I'm not talking about Miracle Whip--that fake, salad dressing stuff. I mean real, made from eggs mayonnaise. For some reason people think mayonnaise is made from dairy products, just like some people think eggs are dairy products--but I have never seen any version of mayonnaise made with dairy. I have also never considered eggs a dairy product. Milk is produced by cows, eggs come from chickens. Eggs have never been milk.

Anyway, mayo is a great replacement for cream in mashed potatoes. Mayonnaise and potatoes always go together--think potato salad. But you aren't adding a cupful, you don't want your potatoes to taste like mayonnaise. You shouldn't taste it at all. By adding a couple tablespoons to your dish you are merely making them creamy and melt-in-your-mouth delicious. My recipe uses Earth Balance Buttery Spread--a blend of healthy oils that serves as a butter and margarine replacement, and it also uses a mixer, to get that creamy, whipped consistency you can't get by simply mashing.  This time around I used red potatoes; leaving most of the skins on adds more nutrition to your potato dish. But, they aren't really the best potatoes to use for mashing. It's best to use Yukon Gold if you have them.


5 or 6 medium to large potatoes, preferably gold potatoes
2 tablespoons of Earth Balance or Smart Balance Buttery Spread
2 tablespoons of Real Mayonnaise--I used Best Foods.
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
1 teaspoon of dried parsley


1. If leaving the skins on, scrub the potatoes under warm water with a vegetable brush. I cut off the unsightly spots. Or, just skin the potatoes completely and rinse.

2. Cube the potatoes and put them in a large pot. Fill with water until just covered.

3. Bring to a boil over high heat. Cover. Cook for 15 minutes or until tender. Be careful not to over cook! You could get a gluey consistency when you whip.

4. In a large bowl, add the Earth Balance, mayo, and potatoes. With your mixer, whip on medium speed until combined, adding salt, pepper, and parsley as you whip. Use a spatula to scrape the sides and make sure everything is mixed well, but no need to over mix. Serve smothered in turkey gravy. Never doubt mayo again.
My Thanksgiving Spread: Reynolds Oven Bag Turkey, Cranberry Stuffing, Charred Citrus Broccoli, Mayonnaise Whipped Potatoes, and a huge helping of homemade gravy.