Thanksgiving's Garlic Mashed Potatoes & a Dairy Free Variation

My family LOVES garlic mashed potatoes and here is the recipe I use the most. I am also including some tasty variations after the basic recipe to make them dairy free.

Garlic Mashed Potatoes

1 1/2 pounds Yukon Gold potatoes, peeled or Red Potatoes, skin on, scrubbed well
2 cups milk
1/2 cup heavy cream
8 cloves garlic
1 teaspoon Freshly grated nutmeg
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmesan cheese
small parsley bunch
sea salt and freshly ground black pepper to taste

Combine the potatoes, milk, cream and garlic in a large saucepan and bring to a boil. Reduce the heat, cover and simmer until the potatoes are tender, 20 to 25 minutes. Drain, but SAVE the LIQUID!!

Place the cooked potatoes and garlic to a medium bowl and mash with a fork, or potato masher, adding the nutmeg, olive oil, butter, and Parmesan. Add about half the liquid you saved from cooking, mix well, then add some of the remaining milk liquid as necessary until the potatoes are the consistency you like. Season with salt and pepper to taste and serve hot, garnished with the chopped parsley.

To make this recipe for Garlic Mashed potatoes dairy free, I simply boil the potatoes in water and garlic. Save the liquid after boiling. Then when it is time to mash them, I add: 2 cups Coconut Milk (sounds funny, but trust me...it is delish!) and about a third of the Garlic Water reserved from draining. Use your best judgement on adding the liquid back in, sometimes you may need a little more than 1/3. I substitute the butter for any dairy free margarine - Earth Balance Buttery Sticks work wonderfully. ENJOY!