Although I’m not a big mashed potato fan, I do love these buttery dairy-free smashed potatoes. They’re boiled until tender, and smashed while pan frying. The result is a crisp and flavorful outside, with a soft and naturally creamy middle. The presentation is a bit rustic, but the taste is truly elevated.
Buttery Dairy-Free Smashed Potatoes made on the Stovetop
This recipe was originally shared with us by the potato company Tasteful Selections many years ago. They grow and bag baby potatoes, which you’ve probably seen in the produce selection. After enjoying this recipe several times, I have some updates, and answers to a few FAQs.
Can I Use Oil instead of Buttery Spread?
Definitely! I like to use a flavorful cooking oil, like olive oil or avocado oil, and a pinch or two of additional salt.
Will Other Types of Potatoes Work Well?
I always use yellow types of potatoes because they are creamier and more tender for smashing. Red potatoes are a bit too waxy in my opinion. I have tested this recipe with purple baby potatoes, and they worked, but I preferred the yellow.
Can I Use Regular Size Potatoes?
I have made these smashed dairy-free potatoes with regular Yukon gold potatoes and other types of yellow potatoes. I thickly cut them into halves or quarters as needed to mimic baby potato sizing and then proceed with the recipe.
What Other Seasonings Do You Recommend?
I’ve included a garlic option, but onion powder, paprika, and smoked paprika are also delicious on these dairy-free smashed potatoes. If I’m craving a little spice, I sprinkle in crushed red pepper. For Mexican-themed dinners, you could even use dairy-free taco seasoning.
Special Diet Notes: Dairy-Free Smashed Potatoes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, soy-free, peanut-free, nut-free, vegan, plant-based, and vegetarian.
Dairy-Free Smashed Potatoes
Author: adapted from Tasteful Selections
Recipe type: Side
- 1 pound baby yellow potatoes
- 2 tablespoons dairy-free buttery spread
- ¼ cup sliced chives or thinly sliced green onions
- ¼ teaspoon salt + some for cooking water
- ¼ teaspoon black pepper
- Place the whole potatoes in a pot, cover them with water, sprinkle with salt (I used about 1 teaspoon), and bring to a boil. Cook the potatoes until tender when pierced with a fork, about 20 minutes. Drain the potatoes.
- Add the butter alternative to a skillet and melt it over medium-high heat. When it is melted and just beginning to bubble, add the drained potatoes and stir to coat. With fork, slightly smash each potato just to break the skin and cook each side until golden brown, stirring regularly. Some of the potatoes may actually break up when you smash them, but have no fear, they still taste awesome.
- Remove the pan from the heat, stir in the green onions or chives, and season with salt and pepper.
Garlic Option: Stir 1 to 2 crushed garlic cloves into the butter alternative just before you add the potatoes. Or, you can sprinkle a little garlic powder on (about ¼ teaspoon) as you cook the potatoes.
Serving size: ½ pound Calories: 214 Fat: 9.3g Saturated fat: 2.6g Carbohydrates: 28.6g Sugar: .1g Sodium: 404mg Fiber: 5.9g Protein: 6.1g
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