Potato dishes without dairy hiding in the method

Mash is the obvious one, since milk, butter or cream is often worked in after the potatoes are cooked. Roasted or pan-fried potatoes may also start in butter, while gratins and creamy soups can contain dairy in the sauce rather than the potato itself. Check packet seasonings, stock and spreads too, because they can add milk ingredients even when the recipe title only says potatoes.

Boil the potatoes in salted water until tender, then drain them well so the mash does not turn watery. Mash with olive oil, dairy-free spread or a little of the cooking water, adding it gradually until the texture is right. Season with salt, pepper and herbs, and keep the same dairy-free fat on the table if two people are serving themselves from the bowl.

Cook the whole dish with an oil or other dairy-free fat rather than adding butter at the end to one portion. Keep cheese, creamy sauces and ordinary butter separate, and use clean utensils if another dish contains them. Nomme can keep the shared shortlist and shopping list aligned, so the dairy-free choice is made before either person starts cooking.