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Dairy free mashed potatoes in bowl with dairy free butter

Get the Recipe: Dairy Free Mashed Potatoes

These dairy free mashed potatoes are so thick, creamy and buttery! They are easy to make and great as a side dish. This recipe is great for holidays, Thanksgiving, and family dinners.
5 from 10 votes


  • 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


  • 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.


  • 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.
Calories: 317kcal, Carbohydrates: 59g, Protein: 7g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 375mg, Potassium: 1347mg, Fiber: 4g, Sugar: 2g, Vitamin A: 406IU, Vitamin C: 19mg, Calcium: 46mg, Iron: 3mg