Dairy-Free Mashed Potatoes With Caramelized Onions

4 servings
30 min

These flavorful dairy-free mashed potatoes require no dairy substitutes but simple ingredients you already have on hand. The recipe is super easy, making it the perfect dish for any occasion!

You can keep the texture chunky and rustic or make it creamy - either way, these no-dairy mashed taters are sure to please every guest at your table.

Effortless to make, they are best with hearty mains like turkey roast or meatloaf, but I also like to eat them alone or accompanied by vegetables.

This recipe has been handed down for generations, and it's a winter dish we serve at our house often alongside baked sauerkraut. You have to try it; they're made to go together!

If caramelized onions are not your thing, you can strain them and use the fragrant oil or make the regular mashed potatoes.

You only need three ingredients for these no-milk mashed potatoes, plus salt and freshly ground pepper to season them.

What Are The Best Potatoes For Mashing?

  • I prefer Russet (Idaho) potatoes - The most prevalent variety that will mash smoothly and readily absorb whatever delicious additions you choose to include, such as caramelized onions in this recipe.
  • Yukon Gold - They don't mash quite as fluffy, but they balance starch and moisture perfectly. Not only do you get that natural buttery flavor, but these guys don't absorb as much water, so it's easy to keep them from getting too mushy.

Waxier ones, like red, are perfect for dishes where you want them to maintain their shape, like potato salad or adding into soups, but they don't mash well.

You'll make this delicious  side dish repeatedly if you are not lactose-intolerant.

For more tips, visit the original post by following the "GO" button below.

Dairy-Free Mashed Potatoes With Caramelized Onions
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • ▢ 2 pounds potatoes peeled and quartered
  • ▢ 1 onion finely chopped
  • ▢ 1/4 cup oil
  • ▢ Salt and freshly ground pepper to taste

In a small skillet, heat the oil over medium-low heat. Add onions and season lightly with salt. Cook the onions, stirring frequently, until caramelized but not burnt, 15-20 minutes.
In a medium saucepan, bring potatoes and enough water to cover by 1 inch to a boil; add ½ teaspoon of salt. Cover, reduce heat and simmer until tender, 15 to 20 minutes.
Drain the potatoes and return to the pan. Add the onions with all of the oil. Mash with a potato masher or hand mixer until desired consistency.
Season with freshly ground black pepper. Serve immediately.
  • Be sure to use cold water for boiling potatoes. They will gradually come up to temperature and cook evenly through.
  • Instead of a potato masher, you can use a hand mixer or a ricer to mash them to your desired consistency. Mix in the onions after mashing the potatoes if you're using a ricer.
  • Don't overmix them. I like just slightly smashing them. If you beat them with a hand mixer for too long, you can overwork the starches causing potatoes to have a gluey texture. This is true for the regular mashed tater recipe too.
  • If you like a more rustic texture, cook the potatoes with skin on. In that case, you should use Yukon gold kind as their skin is much thinner and better suited.
  • For even more flavor, sauté minced garlic clove with the onions.
  • If you don't like onion texture, strain them after cooking and only add the fragrant oil to the potatoes.
  • Best served immediately.
  • For the best results, read additional tips in the post above.
  • Nutrition information is approximate and meant as a guideline only.
  • Storage:
  • Refrigerate leftovers in an airtight container for up to two days.
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