No-Dairy Creamed Potatoes with Brown Gravy - dummies

No-Dairy Creamed Potatoes with Brown Gravy

By Suzanne Havala Hobbs

Because you’re living dairy-free doesn’t mean you have to give up mashed potatoes and gravy. Try this recipe for creamy classic mashed potatoes made without the dairy products. If you love gravy, follow-up with some delicious brown, mushroom nondairy gravy.

Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 10 hefty servings of mashed potatoes and about 11/2 cups of gravy

Creamed Potatoes

5 pounds white potatoes, peeled and cut into 2-inch chunks (or halved if they’re small)

1/4 cup melted dairy-free, trans-fat-free margarine

1 cup plain almond milk (or your choice of plain nondairy milk)

1/4 teaspoon salt

1/4 teaspoon black pepper

  1. Place the potatoes in a large pot and cover with cold water. Cook covered, over medium-high heat until boiling. Reduce the heat, tilt the cover to allow steam to escape, and simmer for 30 minutes, or until the potatoes are tender. Drain.

  2. In a large bowl, combine the potatoes, margarine, almond milk, salt, and pepper. Mash with a potato masher (or beat with a hand-mixer) until smooth and well blended. Use a wooden spoon to help blend the ingredients, if necessary.

Start the gravy while your potatoes are cooking, and your meal will come together without a rush.

Brown Gravy

1 tablespoon olive oil

1 pound fresh mushrooms, thinly sliced

1 medium yellow or white onion, chopped

2 tablespoons flour

1 vegetable or chicken bouillon cube

1/4 teaspoon salt (if using a sodium-free bouillon cube; otherwise omit)

1/4 teaspoon black pepper

1 cup plain soymilk (or your choice of plain nondairy milk)

  1. Heat the olive oil in a medium skillet. Add the mushrooms and onion and cook until the onion is translucent, about 5 minutes.

  2. Add the flour and crumble the bouillon cube into the skillet. Add the salt (if needed) and pepper and stir.

  3. Add the soymilk. Cook and stir for 2 to 3 minutes, until the gravy thickens and the ingredients are well blended. Pour into a bowl with a small ladle or large serving spoon and serve with Creamed Potatoes.

If you don’t serve the gravy immediately, it may need to be reheated in a microwave, or you can hold it on the stovetop, warming, until ready to eat.

Per serving: Calories 257 (63 from Fat); Fat 7g (Saturated 2g); Cholesterol 0mg; Sodium 246mg; Carbohydrate 44g (Dietary Fiber 5g); Protein 6g.