For years my mom has made Party Potatoes for special occasions such as Thanksgiving, Christmas, and Easter. It is one of my all-time favorite dishes at holidays and I always hope I get to take leftovers home. I usually don’t get leftovers, because there isn’t any left. They’re that good! They are full of yummy goodness and I hate that Nathan has never gotten to eat them since they have dairy in them. I was determined to make a safe version of Party Potatoes for Nathan this year, and my attempts were a success! I’m so excited to share with you dairy-free Potatoes which will be great on your Thanksgiving table if you’ve not yet figured out this dish. They are so creamy that you’d never know they are dairy free.
Grab your ingredients: (not pictured is the optional chicken broth, salt, and pepper-I got ahead of myself!)
If you’re curious about the ingredients on the SOY BASED Tofutti Cream Cheese and Tofutti Sour Cream, here they are some helpful links:
Our son outgrew his soy allergy earlier this year, and we limit it in our diet. I don’t think it’s a good thing to consume lots of soy, but as long as you’re not allergic, once in a while it ain’t gonna hurt ya. Everything in moderation, right?? Plus, I want to keep it in his diet occasionally so his allergy doesn’t return.
I really hope you enjoy these creamy, rich mashed potatoes. I will be making them for both of our Thanksgiving celebrations this year and can’t wait!
- 6-7 large, white potatoes diced into 1 inch cubes
- 2 cups chicken broth, optional
- 1 cup dairy free cream cheese, such as Tofutti
- 1 cup dairy free sour cream, such as Tofutti
- ½ cup dairy free margarine, such as Earth Balance
- 1 tsp onion powder
- 1 tsp garlic salt
- 1½ tsp salt
- pepper to taste
- Preheat oven to 350F. Grease 9x13 glass baking dish.
- Wash and peel potatoes.
- Dice potatoes into 1-inch cubes then put in large sauce pot.
- Add chicken broth at this time if you choose. This will add some flavor to the potatoes.
- Fill the rest of the sauce pot with water covering potatoes by an inch.
- Cover, bring water to a boil, then reduce heat to medium/medium-low and cook potatoes covered until soft and tender.
- While potatoes cook, soften cream cheese in a medium bowl in microwave on low heat.
- Mix cream cheese, sour cream, and margarine together .
- Add onion powder and garlic salt to cream cheese mixture and mix well. Set aside.
- Once potatoes are tender, drain and put into large mixing bowl.
- Mash potatoes with hand masher, hand mixer, or stand mixer. Once potatoes are about 50% mashed, add cream cheese mixture. Continue to mix to incorporate and mash potatoes.
- Add salt once potatoes and cream cheese mixture are smooth. Salt to taste, starting with 1 tsp of salt.
- Add pepper to taste.
- Mix well to incorporate salt and pepper.
- Once potatoes are smooth, add to 9x13 baking dish. Put in oven for 15-20 minutes to heat well throughout. Cool 5 minutes before serving.
I’d love to hear from you! Leave a comment below….will you try these Party Potatoes? If you do, let us know how you like them!