Dairy-free, fluffy mashed potatoes

While you can make mashed potatoes by simply smashing up your potatoes the fluffy, creamy potatoes that many of us are accustomed to eating usually involves some kind of dairy - butter, milk, cream or actually in my family, we really like to add cream cheese to ours.

The dairy really transforms them into another dish. So, how do you make them dairy free but still decadently delicious? Well, you might think I am crazy but coconut milk or more specifically, coconut cream. The creamy/solid part of a can of full-fat coconut milk.

I promise you will not taste coconut in these potatoes at all. It's amazing to me how close the taste is the dairy laden potatoes of my childhood.

Ingredients

2 lbs potatoes, diced into 1" cubes, peeled if desired or not

1 can full-fat coconut milk

2 Tbl ghee

Spices - whatever you like in your mashed potatoes, I use garlic, salt and pepper.

Cooking equipment: potato masher or hand mixer

Boil your potatoes until they are soft in enough water to cover them, about 20 minutes. Drain the water and add the coconut milk using only the solid coconut cream, reserving the liquid from the can. Add the ghee and spices to your taste. Mash the potatoes, I use my kitchen aid hand mixer to mash. If the potatoes are too thick you can use some of liquid from the can or additional ghee until they are your desired consistency.

I like to mix a little extra ghee in when I eat them too. :)

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Dairy-free ranch in your blender!

You are not going to believe how much this non-dairy dressing tastes like ranch! I am shocked myself and I am a ranch aficionado. 

This dairy-free recipe makes a smallish batch and be made in a personal sized smoothie blender and it's perfect for lactose free, paleo or Whole 30 diets. I made it because I'm doing Whole 30 and one of the biggest W30 challenges is condiments or sauces to liven up vegetables that you eat by the truckload. But also, you are supposed to have "plated fat" with every meal and this counts!

I mix it up in my Epica smoothie blender and it's filled to the top. My blender is 20oz if yours is smaller, it will be too small for recipe as written as it basically fills my blender. The nice thing about making this recipe in a smoothie blender, is I can use the top as a convenient pour spout.

When it's first mixed, it's a little thin. If you chill it about 30 minutes it will be perfect consistency but you can eat it right away. If you know you are going to eat it immediately you can use less of the "watery" part of the coconut milk when you blend it so it's thicker.

Ingredients

1 can full fat coconut milk (see note on making a thicker dip)

1 egg or 1/4 cup liquid egg

2 Tbsp of red wine vinegar

juice of half a lemon or about 1 Tbsp lemon juice

1 tsp sea salt

1 tsp garlic powered

3/4 tsp onion powder

1 tsp dried basil

1 tsp dried oregano

1 tsp ground black pepper

Cooking equipment:

Blender with at least a 20oz capacity

In the blender

Put all of the ingredients in your blender and mix for 2-3 minutes until well blended. You may serve immediately or chill for 30 minutes for a thicker consistency. Can be refrigerated for up to 1 week.

Please note this recipe contains raw egg. Consuming raw egg can increase your risk of food-borne illness.

If you want a thicker dip, don't use all of the liquid in the coconut milk.

 Do not allow the ranch to warm to room temperature and then put it back in the fridge for consumption later as it contains raw egg. 

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