Whip the best mashed potatoes ever in just 30 minutes! These dairy free (and vegan friendly) mashed potatoes are perfect for your next weeknight or holiday meal.
Dairy Free Mashed Potatoes recipe
Whether it’s a regular weeknight dinner or a special holiday celebration, mashed potatoes always show up. They’re everyone’s favorite side dish and they go with just about everything.
However, mashed potatoes that everyone can’t enjoy aren’t as fun to have around! Many recipes contain butter, heavy cream, sour cream, milk or even cream cheese, so they’re not suitable for vegans or people with lactose intolerance. But those folks don’t have to suffer without mashed potatoes — I have just the solution.
These vegan-friendly mashed potatoes are the perfect side dish! They’re creamy and dreamy and super buttery in flavor despite being totally dairy-free. No one will know!
Why You’ll Love This Recipe
It’s great for those following a vegan, plant-based diet or who are lactose intolerant. And if you’re serving a crowd, no one will ever know they aren’t classic mashed potatoes. They taste just like the dairy version!
👉 Serve your mashed potatoes at your holiday table or on the side of roasted chicken, pot roast, lamb stew, Swedish meatballs, osso buco, marinated pork chops, or pretty much any main dish.
👉 You can also use it to make the best healthy Shepherd’s Pie!
Ingredients
These dairy-free mashed potatoes are made with just five ingredients, plus whatever toppings you like!
- Yukon gold potatoes have a high starch content and creamy texture, making them great for mashing! You can also use russet potatoes, but Yukon gold is my first choice.
- You can substitute ghee for plant-based butter if you prefer and it meets your dietary restrictions. For plant-based butter, use your fave — we like Earth Balance.
- You can substitute another non-dairy milk like almond milk, coconut milk, coconut cream, soy milk or hemp milk in place of the oat milk, as long as it’s unsweetened and unflavored. I used oat milk because it’s mild in flavor and makes the mashed potatoes super creamy!
- Optionally, substitute 4-5 cloves of roasted garlic in place of the garlic powder. The rich garlic flavor is incredible!
- To make this Whole30 compatible, use compatible butter or ghee and unsweetened almond milk in place of the oat milk.
Best Potatoes for Mashed Potatoes
There are so many different types of potatoes. They all have their time and place, but what is best for mashing?
Yukon gold potatoes have a high starch content and creamy texture, so they are easy to mashing and have a great texture. Their flavor is a bit buttery on their own, so they work well in these dairy-free mashed potatoes.
You can also use russet potatoes, as they also have a high starch content. However, don’t use waxy red potatoes or white potatoes, as their lower starch content doesn’t mash well and will result in lumpy potatoes that don’t hold up.
Toppings for Mashed Potatoes
The chives are optional. If you like herbaceous flavor, add a pinch of minced fresh rosemary, too!
You can also top mashed potatoes with gravy. (I love serving them with these healthy Instant Pot Swedish meatballs and their lovely gravy!)
Chopped bacon is another favorite of mine for mashed potatoes (though not vegan, of course). It makes them almost like a baked potato
Step by Step Instructions
Ready to make mashed potatoes without butter and dairy?! Let’s take it step by step together.
Step 1: Prepare the potatoes.
Wash the potatoes and optionally, peel them. Yukon gold potato skins are smooth and not tough at all, so they can definitely be eaten! They have a nice texture, but this is just a preference thing.
While you’re peeling and dicing, set the potatoes in a bowl of cold water. This will keep them from browning while you’re working.
Bring a large pot of salted water to a low boil. Add the potatoes and cook them at a high simmer over medium heat until they’re softened.
To test if the boiled potatoes are cooked, use a fork to poke one of the potatoes. It should easily slide through.
Step 2: Drain the potatoes.
Drain the cooked potatoes and transfer them to a large bowl. Add the butter and seasonings and let the mixture sit for a moment to allow the butter to start to melt.
Add the oat milk, then grab your electric hand mixer and mix on medium-high speed until they’re smooth. If you don’t have a mixer, you can do it by hand with a potato masher or potato ricer.
👉 Be careful not to over-mix the potatoes! They can become gummy in texture if you beat them for too long, so just stop mixing as soon as the potatoes are creamy.
Step 3: Season to taste!
Add more salt and pepper once the potatoes are mixed. Fold in the chives and serve while still hot!
Tips for Success
Here are some of my best tips:
- Use starchy potatoes. Yukon gold potatoes are the best choice for mashed potatoes, and russet potatoes are a great second choice. Don’t use waxy red or white potatoes.
- To ensure even cooking, dice the potatoes into pieces that are the same size, so they cook at the same speed.
- Place the cut potatoes in a large bowl of cold water until you’re ready to boil them.
- Don’t over-mix the potatoes! That can make the texture of the mashed potatoes gummy, so stop mixing as soon as they’re creamy.
- To keep the potatoes hot and steamy, gently warm the milk and soften (but don’t melt) the butter before adding it to the potatoes. This will help keep the potatoes hot! If you use chilled milk and butter, it will cool them a bit.
How to Store Dairy-Free Mashed Potatoes
Let the dairy-free mashed potatoes cool completely. Transfer the cooled leftovers to an airtight container or bag. Seal and store in the refrigerator for 3-4 days, per USDA.
You can also freeze mashed potatoes! Allow the mashed potatoes to cool completely, then transfer them to a freezer-safe container or bag. Squeeze all the air out, then seal tightly and freeze. For the best taste, use the frozen potatoes within 3 months.
FAQ
Yukon gold and russet potatoes are the best potatoes to use in mashed potatoes. They’re starchy potatoes with a lovely flavor and creamy texture.
Make sure to use starchy potatoes like Yukon gold or russet potatoes, and be careful not to over-mash or over-mix them. Add a little extra milk if they’re too thick once you mash the potatoes.
It’s optional. Potato skins are good for you, and Yukon gold potato skins aren’t tough, so they can definitely be eaten and enjoyed in mashed potatoes!
Transfer the cooled leftovers to an airtight container or bag. Seal and store in the refrigerator for 3-4 days, per USDA.
Yes, you can freeze mashed potatoes! Allow the mashed potatoes to cool completely, then transfer them to a freezer-safe container or bag. Squeeze all the air out, then seal tightly and freeze. For the best taste, use the frozen potatoes within 3 months.
More Healthy Sides
- Healthy Sweet Potato Casserole
- Dairy-free Pesto
- Cauliflower Mash
- Mini Hasselback Potatoes
- Roasted Acorn Squash with Maple-Almond Butter
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Dairy Free Mashed Potatoes
Equipment
Ingredients
- 2 lbs Yukon gold potatoes
- ½ cup oat milk
- 3 tbsp vegan butter
- 2 tsp garlic powder
- 1 ½ tsp salt
- 2 tbsp minced fresh chives optional
Instructions
- Wash, peel, and dice the potatoes in 1-inch cubes. Place the cut potatoes in a large bowl of cold water until you're ready to cook them.Mince the chives.Bring a large pot of salted water to a slow boil. Add the potatoes. Simmer over medium-high heat for 20-25 minutes, until the potatoes are softened and fork tender.
- Drain the potatoes and transfer them to a large bowl. Add the oat milk, butter, garlic powder, and salt. Using an electric hand mixer to beat on medium-high speed. Stop mixing the potatoes once they're smooth and creamy to avoid over-mixing.
- Season to taste with more salt and pepper. Gently fold in the fresh chives, then serve immediately.
Notes
- Be sure to use starchy potatoes like Yukon gold or russet potatoes.
- Don’t over-mix the potatoes! That can make the texture of the mashed potatoes gummy, so stop mixing as soon as they’re creamy.
- You can substitute almond milk or hemp milk in place of the oat milk, as long as it’s unsweetened and unflavored.
- Optionally, add a pinch of minced fresh rosemary to add even more herbal flavor.
- Optionally, substitute 4-5 cloves of roasted garlic in place of the garlic powder.
- To make this Whole30 compatible, use compatible butter or ghee in place of the butter and unsweetened almond milk in place of the oat milk
wonderfulcook says
These mashed potatoes were as creamy and delicious as they sound! Thank you for the recipe. Excited to try other recipes of yours!
Victor says
Where do I. Get yucon potatoes from havnt seen any in aldi
Cook at Home Mom says
Hi Victor! Yukon potatoes are available at most larger grocery stores. I haven’t seen them at Aldi either, but Kroger, Walmart, and Food Lion in my area all carry Yukon gold potatoes! -Laura