Dairy Free Mashed Potatoes
These dairy free mashed potatoes are incredibly creamy, thick and smooth! They are the best comfort food side dish. These mashed potatoes are great for Thanksgiving, Christmas, holidays and family dinners. They are made in one saucepan and super easy!
Why You’ll Love This Recipe
- These dairy free mashed potatoes are so creamy!
- They are easy to make.
- This recipe is made entirely in one pan.
- Mashed potatoes are versatile.
- They pair well with many main meals.
- This recipe is Whole30 friendly, Paleo friendly, gluten free, dairy free, and sugar free.
- Check out these Mashed Sweet Potatoes for another great idea.
- Top with some Gravy!
Ingredients & Substitutions
These are the main ingredients and substitutions for dairy free mashed potatoes. Scroll down to the recipe card for full ingredients list and instructions.
Russet potatoes are best for mashed potatoes. They become soft and tender when cooked. Yukon gold potatoes are the second best option. They will produce a slightly more yellow color though. Peel potatoes about 95% of the way. A little potato skin adds some texture!
Vegan butter adds a buttery flavor without the dairy. In addition, Vegan or dairy free butter adds so much creaminess. See below for my favorite brands. Try these vegan mashed potatoes too!
Minced garlic adds a great garlicky flavor. Feel free to use less, omit entirely if needed, or use garlic powder in its place. I highly recommend using freshly minced garlic for optimal flavor.
Both sea salt and pepper add a subtle flavor.
Garnish with fresh rosemary if desired! A little extra butter on top is a great idea too.
Which Potatoes To Use
As a general rule of thumb, potatoes are considered either waxy or starchy. Waxy potatoes are less fluffy, soft and creamy. Therefore, waxy potatoes are not great for mashed potatoes.
Starchy potatoes are best for mashing. They become nice and soft while cooking.
Russet potatoes are high in starch. They yield fluffy mashed potatoes.
Additionally, Yukon gold potatoes are great for making mashed potatoes. They are slightly less starchy than Russet potatoes, but still produce a creamy texture.
Brands of Dairy Free Butter
There are so many great brands of dairy free and Vegan butter! This makes the best dairy free mashed potatoes. Thankfully, most of these brands are available at Walmart, Target and other large stores.
Earth Balance Vegan buttery sticks are so creamy and resemble regular butter. This Vegan butter alternative is soy based.
Earth Balance Organic whipped buttery spread is extra creamy! This is a great option as well. In addition, this butter is soy based.
Country Crock Plant Butter made with avocado oil is delicious. It has a rich taste and is made from a blend of oils.
Miyoko’s European style churned Vegan butter is made from a base of cashews. It is slightly lighter in color, but creamy and flavorful.
Nutiva butter flavored coconut oil is absolutely delicious! This spread is yellow in color, thick, smooth and creamy. It is made from coconut oil.
Lastly, if you can tolerate ghee, which is 99% dairy free, that is another great option.
Taste & Texture
These dairy free mashed potatoes taste like good old mashed potatoes. No surprises here! The minced garlic adds a great garlicky flavor without being overpowering.
The texture is soft, fluffy, slightly thick and ultra creamy.
How to Make
Step 1
First, wash and dry potatoes. Peel potatoes almost completely (leave a little skin for extra texture). Slice potatoes into 1 inch cubes.
Step 2
Add cubed potatoes and enough water to cover them into a large pot or saucepan over high heat. Add in a pinch of sea salt.
Step 3
Bring mixture to a boil. Once boiling, reduce heat to medium heat. Boil on medium high for 20 to 25 minutes or until potatoes are fork tender. Stir occasionally to prevent burning.
Step 4
Once potatoes are fork tender, drain completely. Turn stove off.
Step 5
Add potatoes back to the hot saucepan. Then, add in remaining ingredients. Use potato masher to mash everything together until creamy.
Step 6
Finally, serve dairy free mashed potatoes! Garnish with rosemary and additional Vegan butter if desired.
Instant Pot Method
To make Instant Pot dairy free mashed potatoes, follow these steps. For more information and step by step photos, check out these Whole30 Mashed Potatoes.
- First, wash then dry potatoes. Peel potatoes almost completely.
- Slice potatoes into 1 inch cubes.
- Add enough water to cover potatoes.
- Pressure cook on high for 9 minutes.
- Once timer goes off, carefully and quickly release pressure.
- Drain water. Add in remaining ingredients.
- Use potato masher to mash the potatoes.
- Serve!
Expert Tips & Tricks
Use Russet or Yukon gold potatoes for best results.
Slice potatoes into approximately 1 inch cubes. This speeds up the cooking process.
For some added flavor and texture, leave on a little bit of potato skin.
If using stovetop method, stir potatoes occasionally to prevent burning.
Make sure potatoes are fork tender before removing from heat.
How to Serve & Store
These dairy free mashed potatoes go well with Instant Pot Steak, Pan Seared Sea Bass, Pork Tenderloin and more. They are especially delicious at holidays such as Thanksgiving and Christmas.
Store leftovers in the fridge for up to 4 days.
Frequently Asked Questions
There is no need to add milk to mashed potatoes. Butter or Vegan butter adds a great creamy texture.
Use a potato masher, large fork or spatula to help mash the potatoes.
I recommend peeling them at least somewhat. Otherwise, they will have too much skin and will not be as creamy.
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You May Also Like
- Sous Vide Potatoes
- 4 Ingredient Potato Soup
- Green Beans and Potatoes
- Air Fryer Diced Potatoes
- Whole30 French Fries
If you make this dairy free mashed potatoes recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dairy Free Recipes.
Get the Recipe: Dairy Free Mashed Potatoes
Ingredients
- 6 Russet potatoes, or Yukon gold
- 3 tbsp Vegan butter, or dairy free butter, room temperature
- 1 tbsp minced garlic
- ½ tsp sea salt
- ½ tsp ground pepper
- rosemary, optional garnish
Instructions
- First, wash and dry potatoes. Peel potatoes almost completely (leave a little skin for extra texture). Slice potatoes into 1 inch cubes.
- Add cubed potatoes and enough water to cover them into a large pot or saucepan over high heat. Add in a pinch of salt.
- Bring mixture to a boil. Once boiling, reduce heat to medium heat. Boil on medium high for 20 to 25 minutes or until potatoes are fork tender. Stir occasionally to prevent burning.
- Once potatoes are fork tender, drain completely. Turn stove off.
- Add potatoes back to the hot saucepan. Then, add in remaining ingredients. Use potato masher to mash everything together until creamy.
- Finally, serve! Garnish with rosemary and additional Vegan butter if desired.
Notes
- I highly recommend using Russet or Yukon gold potatoes. They become soft and tender. Use medium sized potatoes.
- Use Vegan butter or dairy free butter.
- Stir occasionally to prevent potatoes from burning.
- To test if potatoes are fork tender, carefully insert fork into potato. If it slides in and out easily, potatoes are done.
- Feel free to replace fresh minced garlic with garlic powder if needed.
- Store leftovers in the fridge for up to 4 days.
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