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Nov 21, 2016

Overnight Mashed Potatoes {gluten free + vegan}

Thanksgiving is officially two days away. I would imagine most of you already have your menu planned, if you are doing the cooking. But if you're at all like me, I often find myself scrambling to throw things together at the last minute. I also like to put a spin on traditional recipes whenever possible. This recipe solves both of those issues for me.

I remember my mom making "refrigerator potatoes" at some point in my childhood. They were super flavorful and probably the best mashed potatoes I had ever had. I remember requesting them frequently after that. I haven't thought of those mashed potatoes in years. It wasn't until this year, when planning my contributions to multiple Thanksgiving meals, and looking back through past recipes that I decided this would be a delicious twist on the usual mashed potato dish.

When my friends at So Delicious Dairy Free asked me to create a recipe using their Dairy Free Yogurt Alternatives, I knew this would be the one. The Unsweetened variety is a spot-on substitute for sour cream. We've been loving the new, larger containers for measuring out what we need for recipes. My kids are fans of the Vanilla flavor and would eat it for every meal if I let them. Which I'm not really opposed to! It is such a healthy alternative and I can't blame them...it's delicious!

If you're more of a sweet potato fan, my Sweet and Savory Mashed Sweet Potatoes are amazing too. But I know that potatoes are one of those dishes where many are divided. If you are more of a traditional potato fan, this is absolutely the way to go.

One of the best parts about this recipe (besides how flavorful it is) is how easily it can be put together, refrigerated overnight, then baked before serving. And if your oven is full of other dishes already, you can absolutely put the potatoes in your slow cooker instead, and heat them on low for a couple hours before serving as well. We all know how big a fan I am of simple, throw together meals that taste delicious!

Overnight Mashed Potatoes {gluten free + vegan}

2 1/2 pounds Yukon Gold potatoes
4 oz. dairy-free cream cheese alternative (such as Daiya)
1/4 cup unsweetened dairy-free milk of choice 
2 cloves garlic, minced
1 tsp onion powder
1 tsp dried parsley
1 tsp salt
1/2 tsp pepper
3 Tbsp dairy-free butter, optional 

Bring a large pot of water to a boil over medium high heat. Cut the potatoes into cubes (you can peel them first or leave the skin on). Salt the water liberally and add the potatoes. Boil until fork-tender, approximately 6-8 minutes. Drain water and mash the potatoes slightly.

Add the unsweetened yogurt alternative, dairy-free cream cheese, dairy-free milk, garlic, onion powder, parsley, salt and pepper. Continue to mash until completely combined. 

Spray a 9x13 pan lightly with non-stick cooking spray. Spread the mashed potatoes evenly in the pan. Cover with aluminum foil and place in the refrigerator overnight or until one hour before serving.

Prior to serving, remove the potatoes from the refrigerator. Preheat the oven to 325 degrees. Bake for 40 minutes with the foil covering the pan. Remove the foil and bake an additional 10-15 minutes. Top with dairy-free butter and serve hot.

This post was sponsored by So Delicious Dairy Free. I received products to try, and as always, all opinions expressed here are my own.
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