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5 from 1 vote

Mustard and Dill Mashed Potatoes (Vegan, Gluten-Free, Oil-Free)

Ingredients

  • 800 g russet potatoes
  • 2 tablespoon plain almond milk (unsweetened)
  • ¼ cup vegetable broth
  • 3 tablespoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ½ teaspoon dill weed

Instructions

  • 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.