In my home, Thanksgiving cannot be had without several large helpings of the most beloved of all comfort foods, mashed potatoes! While I do prefer the very loaded “delicacy” heavy on the butter and milk (from cow’s!), I forego those ingredients for my boys. (Note: I typically do not bring the mashed potatoes to Thanksgiving dinner, so us girls do get the full-allergy favorite.)
When I do make mashed potatoes, this recipe is the simple way that I make them delicious without the dairy, soy, or corn. I do not use dairy/soy-free margarine in this recipe because all the products that I’ve seen contain corn. This recipe is not exact, so be sure to adjust the liquids/flavors as needed.
Free of Dairy, Soy, Gluten, Corn
Mashed Potatoes, Allergy-Friendly
You can use any type of potato, skin on or off, mashed all the way to puree or just smashed. The options are endless. Serves 4.
- 6-8 medium potatoes, diced
- 1/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
- 2 tablespoons olive oil, extra-virgin
- 1/2 cups chicken broth
- 1 teaspoons salt
Peel (if desired) and dice potatoes. Boil potatoes until fork tender.
Blend or smash potatoes to desired consistency. While mashing potatoes, add in milk, olive oil, chicken broth, and salt; stir all together (add/adjust liquids/flavors as needed).
Serve with favorite meat! (Add a pat of butter or non-dairy margarine, if allowed.)
Do you have a favorite mashed potato recipe, allergy-friendly or not? I’d love to
drool see how you make mashed potatoes.