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Non-dairy milk in mashed potatoes?

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Replies

  • Slb1210
    Slb1210 Posts: 17 Member
    I wouldn’t do any milk, you will be fine with chicken broth and some awesome seasoning just make sure you use a mixer (I have an electric hand mixer I use all the time) and use enough broth to get the texture you want. Won’t be super luxurious but it will still be delicious.
  • VeryKatie
    VeryKatie Posts: 5,961 Member
    edited November 2020
    I'd probably just skip the milk tbh. Use the broth or some water along with your margarine and other seasonings. Mashed potatoes need very little milk/added liquid if the potatoes aren't overcooked so I dont see why that would have to be milk. My big issue with subbing... is that if you add 2-4 tbsp of milk substitute you're left with a full container still in your fridge that might go to waste unless you make other plans for it. Those milk subs a kind of pricey. No fun to throw out. They do last a while though. If you want to try coconut milk, you could make rice with it in the future to use it up. Goes nicely with a pineapple teriyaki sauce :)

    You could probably also Google recipes for vegan mashed potatoes to see what recipes with good ratings used.
  • kealey7
    kealey7 Posts: 1 Member
    I would definitely recommend Oatly. They have unsweetened oat milk plus cream and creme fraiche. My whole family eat these in cooking now.
  • tinkerbellang83
    tinkerbellang83 Posts: 9,169 Member
    Oat milk is considered low FODMAP in small amount (i.e. not to replace drinking but ok in recipes). I also find it to be the closest in taste to normal milk. I normally use the Alpro Unsweetened.
  • Jacq_qui
    Jacq_qui Posts: 443 Member
    We use oat milk for any recipe which requires 'milk' from cakes to sauces. Never noticed the taste. But also I've never added milk to mashed potato! I add a little margarine, that's it. If you wanted something thicker you could try single oat cream? (Although I am not familiar where either of these sit with FODMAP)
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