When my son discovered he was lactose intolerant, on the surface he thought it was an easy fix. But once he started educating himself on things he needed to avoid, the challenge began. There are many not so obvious ways dairy can sneak passed us and into our food. When some people think of avoiding dairy, it seems like it's a no brainer. Stay away from milk, cheese, yogurt, ice cream, you know- the obvious stuff. But what my son didn't realize is that there are several things that have dairy in them and he would've never guessed it.
He's not a seasoned cook or anything so it is understandable that there are more things that include dairy than he originally thought. When he found out that one of his favorite side dishes was made with dairy, he was not happy. But I reassured him we would find a way for him to enjoy mashed potatoes without the dairy, and we did!
When selecting potatoes for mashing, Yukon Gold is at the top of my list. Their nice golden color and rich flavor make for an excellent tasting mash. They have a natural butter taste and they are lower in starch than your traditional russet potatoes. Most often, milk and butter are two of the main ingredients when making mashed potatoes which is obviously a problem when you are avoiding dairy. But because of the qualities Yukon Gold potatoes possess, you can eliminate dairy from the equation and still have heavenly mashed potatoes. Some people who avoid dairy can tolerate grass-fed butter or ghee. If you fall into that category, just add some butter in before mashing.
2 1/2 pounds Yukon Gold potatoes, peeled and sliced into large chunks
1 tsp sea salt for boiling potatoes
2 garlic cloves, minced
1 cup full fat coconut milk, warmed
sea salt, to taste
fresh ground pepper to taste
1 tsp fresh chives, chopped
optional- 2 Tbs grass-fed butter (if tolerated)
1. Peel and slice potatoes. Place them in a large pot and fill the pot with water about one inch above the potatoes. Add 1 tsp sea salt. Bring the potatoes to a boil and cook for 15-20 minutes, or until the potatoes are fork tender.
2. Drain the water from the potatoes and place the potatoes in a large bowl. Add the garlic, warmed coconut milk, sea salt, pepper, and butter (if using).
3. Use a potato masher to mash the potatoes, then use a wooden spoon to complete the blending process. Add salt and pepper if needed. Be careful not to over mash the potatoes as their texture will become gooey.
4. Transfer the potatoes to a large serving bowl, top with chives, and enjoy. Makes about 6 servings.