Food and Recipes Veggies Potatoes Dairy-Free Mashed Potatoes with Caramelized Vidalia Onions Be the first to rate & review! You spend a lot of time planning and preparing your main course for your holiday dinner, be sure and give as much attention to your side dishes. No dinner menu is complete without an indulgent side of mashed potatoes. Instead of milk or heavy cream, this recipe uses chicken broth. Because of the lack of dairy, these potatoes don't seize up like they normally would, giving you creamy mashed potatoes for your dinner. We prefer russet potatoes in this recipe for a pretty white color, but you can mix in Yukons if you wish – your mashed potatoes will have more of a yellow color. These potatoes are excellent reheated and can be used as a filling for a dumpling to make pierogis. A family favorite for special occasions but perfect for weeknight meals, this dish is so delicious you won't even miss the gravy or butter. Serve these potatoes during the week with pork tenderloin, fried chicken, or country-fried steak. You can also make these one day in advance for any occasion by preparing, covering, and refrigerating until needed. Simply reheat when ready to serve! By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Published on March 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall Active Time: 45 mins Total Time: 45 mins Yield: 6 to 8 serves Ingredients 1/3 cup olive oil 2 medium Vidalia onions, thinly sliced (about 3 cups) 3 pounds russet potatoes, peeled and halved 2 tablespoons plus 2 1/2 tsp. kosher salt, divided 1 1/2 cups chicken broth 1/4 teaspoon black pepper 2 tablespoons finely chopped fresh chives Directions Heat oil in a large skillet over medium. Add onions to skillet, and cook, stirring often, until onions begin to caramelize, about 40 minutes. (You should have about 1 cup caramelized onions.) Meanwhile, place potatoes in a large saucepan. Fill with cold water to cover by 2 inches. Add 2 tablespoons of the salt, and bring to a boil over high. Reduce heat to medium-high, and gently boil until potatoes are tender, about 12 minutes. Remove from heat, and drain. Return cooked potatoes to saucepan. Mash potatoes to desired degree of smoothness. Stir in chicken broth, caramelized onions, pepper, and remaining 2 1/2 teaspoons salt. Transfer to a bowl or platter, and sprinkle with chives. Rate it Print