Fluffy Mustard and Dill Mashed Potatoes (Vegan, GF, Oil-Free)
These vegan dill mashed potatoes are incredibly fluffy and tasty! They are easy to make and the perfect recipe for a healthy side at any meal.
I grew up eating my mom’s buttery mashed potatoes. They were at the centre of every special meal during my childhood and they were absolutely delicious. When I went plant-based, I wondered if I would ever enjoy thick, creamy mashed potatoes again. I succeeded by using unhealthy, processed vegan butter, but when I realized how unhealthy that stuff is, I decided to come up with an alternative. And the answer is…MUSTARD!
Now, I know that mustard and dill mashed potatoes won’t give you that classic mashed potato taste from your childhood, but they are still delicious. And super thick and creamy. I’m telling you, the texture is amazing. I added the dill to this recipe because I am a huge fan of dill, but if you’re not, these potatoes are still great without the dill. Whip these up anytime for lunch or dinner and wow your non-vegan friends and family by bringing them to gatherings.
These mashed potatoes are extremely easy to make and healthy! Remember, carbs are not the enemy. Eating potatoes in moderation is fine and can even help you lose weight if you are eating them without all that milk and butter. All of the ingredients in this recipe are whole-foods plant-based so set the guilt aside and dig in!!
For these dill mashed potatoes, you will need:
- Russet potatoes
- Plain almond milk
- Vegetable broth
- Dijon mustard
- Garlic powder
- Dill weed
Mustard and Dill Mashed Potatoes (Vegan, Gluten-Free, Oil-Free)
- 800 g russet potatoes
- 2 tbsp plain almond milk (unsweetened)
- 1/4 cup vegetable broth
- 3 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 1/2 tsp dill weed
- Fill a medium sized pot with water and bring it to a boil.
- While the water is heating on the stove, peel and chop the potatoes into cubes.
- Once the water is boiling, place the potato cubes in the water and lower the heat to gently boil with the lid on until easily pierced with a fork (approximately 10 minutes depending on the size of your cubes).
- Drain the water from the pot and start mashing the potatoes just a little.
- Add the almond milk and vegetable broth and continue mashing until evenly mixed. A masher will work, but I use an electric beater to really whip them up.
- Add the Dijon mustard, garlic powder, and dill weed. Continue mashing until fully mixed.