I frequently share my mashed potatoes with friends and relatives, and they don't even realize that they have a fraction of the fat without butter and traditional mayonnaise. So delicious!
Place potatoes and garlic in a large saucepan. Add enough water to cover potatoes and bring the pot to a simmer over medium heat. Once boiling, reduce heat to low, cover, and cook about 20 minutes, until potatoes are tender.
When they are ready, remove the potatoes from heat and drain all the water out by placing them in a colander.
Place the potatoes in a large bowl with all the other ingredients–mayo, plant milk, and spices. You’ll want a bowl big enough for mixing well. Sometimes I even just put them back in the big stock pot I cooked them in to save on clean up with dishwashing.
Next, mash the potatoes up with a hand mixer or potato masher. I personally love to use a hand mixer to get them nice and creamy. It’s also called the lazy girl way out because a potato masher takes so much more work.
Taste and adjust any ingredients to get them to your preferred tastes. Usually salt and mayo make a big difference as you are tweaking this recipe to get it right.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making mashed potatoes
I’ve used a lot of different types of potatoes for making these homemade mashed potatoes including Russet, red, and yellow. Whatever you have on hand should be just fine.
Don’t overcook the potatoes, so the finished product will not be mushy.
I personally love to make these with plain almond milk because it’s my go-to for all my recipes. It makes terrific dairy-free mashed potatoes.
Most definitely don’t leave out the mayo. It’s a key ingredient.
Adjust the salt to your taste preference, as it can make a huge difference in flavor for this dish.
Try this with some of the recommended meals below.
These mashed potatoes and gravy are perfect for Thanksgiving and other holidays.