Dairy Free Mashed Potatoes

These vegan and dairy free mashed potatoes are creamy and oh-so-quick to make! Serve up this delicious dish with dinner or as a dairy free Thanksgiving side.

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 172kcal

Author: Laura Miner

Equipment

Stand Mixer or electric hand mixer

Ingredients

2 pounds Yukon gold potatoes
8-10 cups cold water for soaking the potatoes
1 big pinch salt
12 cups water
8 stalks fresh chives to yield about 2 tablespoons (optional)
½ cup oat milk or other dairy free milk
3 tablespoons plant-based butter
2 teaspoons garlic powder or 4 garlic cloves
1 ½ teaspoons salt

Instructions

Wash, peel, and dice the 2 pounds Yukon gold potatoes in 1-inch cubes. Place the cut potatoes in a large bowl of 8-10 cups cold water until you're ready to cook them.
Bring a large pot of 12 cups water and 1 big pinch salt to a slow boil. Add the potatoes and simmer over medium-high heat for 20-25 minutes, until the potatoes are fork tender.
Mince the 8 stalks fresh chives, if using, and set them aside.
Drain the potatoes through a strainer, then transfer them to a large mixing bowl or the bowl of a stand mixer.
Add the ½ cup oat milk, 3 tablespoons plant-based butter, 2 teaspoons garlic powder and 1 ½ teaspoons salt.
Using a stand mixer or electric hand mixer, beat the mixture on medium-high speed, stopping as soon as the mixture is creamy. Over mixing will make them gummy and gluey.
Taste and season with salt and pepper as desired. Gently fold in the minced chives, if using, then serve immediately.

Video

Notes

Be sure to use starchy potatoes like Yukon gold or russet potatoes.
To ensure even cooking, dice the potatoes into pieces that are the same size, so they cook at the same speed.
To know when the potatoes are cooked through, pierce a fork into one of them. It should easily slide through.
Don't over whip the potatoes. Too much mixing can quickly turn creamy mashed potatoes into a gummy, pasty mess.
To keep the potatoes hot and creamy, gently warm the plant-based milk and soften (but don't melt) the dairy free butter before adding it to the potatoes.
You can substitute the oat milk with any unsweetened plant-based milk.
Optionally, add a pinch of minced fresh rosemary to add even more herbal flavor.

Nutrition