Simple Dairy-Free Mashed Potatoes

Save this recipe on:

Mashed potatoes have always been a staple at my dinner table, especially during cozy weeknights or big holiday meals. But as I started leaning into a dairy-free lifestyle, I realized how much I missed that creamy, comforting scoop of mash. That’s when I began experimenting with ways to make mashed potatoes that are still velvety smooth and packed with flavor—without using any milk, cream, or butter. And let me tell you, once I nailed this recipe, I never looked back.

These Simple Dairy-Free Mashed Potatoes are everything you want in a side dish: fluffy, rich, and surprisingly buttery (thanks to some smart substitutes). Whether you’re avoiding dairy for dietary reasons or just want a lighter version of a classic, this recipe delivers. Best part? No one at the table will even notice it’s dairy-free.

---

Why You’ll Love This Simple Dairy-Free Mashed Potatoes Recipe

These mashed potatoes are incredibly easy to make with minimal ingredients but big results. You’ll love how creamy and flavorful they are—without any dairy products. Perfect for weeknight dinners, holiday spreads, or potlucks, they’re also vegan-friendly and can be made ahead of time. The best part? They’re super customizable depending on your taste or pantry.

---

What Kind of Potatoes Should I Use?

For mashed potatoes that are fluffy and smooth, I prefer using Yukon Gold potatoes. They strike a great balance between starchy and waxy, making them ideal for that naturally buttery texture. Russets work well too, especially if you’re after ultra-light and fluffy mash. Just avoid waxy varieties like red potatoes, which can get gummy when mashed.

---

Options for Substitutions

This recipe is flexible enough to suit different preferences and pantry situations:

• Oil instead of vegan butter: Olive oil or avocado oil both add a smooth richness without overpowering flavor.
• Broth instead of non-dairy milk: Vegetable broth adds savory depth—just be sure to use low-sodium so you can control seasoning.
• Add-ins: Garlic, roasted shallots, or nutritional yeast for an umami boost.
• Non-dairy milk: Unsweetened almond, oat, or soy milk all work—just be sure they’re unflavored.

---

Ingredients for This Simple Dairy-Free Mashed Potatoes Recipe

• Yukon Gold potatoes: These potatoes give the best creamy texture and slightly buttery flavor, even without dairy.
• Garlic (optional): For those who love a savory kick, a few cloves of garlic boiled with the potatoes can infuse subtle flavor.
• Salt: Essential for seasoning the potatoes as they cook.
• Black pepper: Adds warmth and a touch of sharpness to finish.
• Olive oil or vegan butter: Replaces traditional dairy butter to give richness.
• Unsweetened non-dairy milk: Almond, oat, or soy milk helps loosen and fluff the mash while keeping it smooth.

---

Step 1: Peel and Cut the Potatoes

Start by peeling your Yukon Gold potatoes. Cut them into evenly sized chunks—this ensures they cook at the same rate and mash evenly.

---

Step 2: Boil the Potatoes

Place the chopped potatoes into a large pot and cover with cold water. Add a generous pinch of salt to season from the inside out. Bring to a boil, then simmer for about 15–20 minutes or until the potatoes are fork-tender.

---

Step 3: Drain and Steam Dry

Drain the potatoes in a colander and return them to the hot pot. Let them sit for a few minutes to steam off excess moisture. This is key to avoiding watery mashed potatoes.

---

Step 4: Mash Thoroughly

Using a potato masher or ricer, mash the potatoes until smooth. If you prefer a rustic texture, you can leave some small lumps. Avoid overmixing, which can make them gummy.

---

Step 5: Add Non-Dairy Milk and Fat

Pour in your warm non-dairy milk and olive oil (or vegan butter). Stir gently until incorporated. Taste and adjust salt and pepper as needed.

---

Step 6: Serve Warm

Scoop the mashed potatoes into a serving dish. Optionally, drizzle with a little olive oil or sprinkle with chopped herbs or fresh cracked pepper before serving.

---

How Long to Prepare the Simple Dairy-Free Mashed Potatoes

Prep Time: Most of your time will go into peeling and chopping the potatoes, which takes about 10–15 minutes depending on your speed. If you’re adding garlic, that’s just another minute or two.

Cook Time: Boiling the potatoes takes around 15–20 minutes, and the mashing/mixing process only takes another 5 minutes. So, all in, you’re looking at around 30–35 minutes start to finish, making this an easy weeknight or holiday side dish.

---

Tips for Perfect Simple Dairy-Free Mashed Potatoes

• Always start with cold water when boiling potatoes to ensure even cooking.
• Don’t skip the steam-drying step—removing moisture helps absorb the fat and milk better.
• Warm your non-dairy milk before adding to avoid cooling down the potatoes.
• Use a potato ricer for ultra-smooth results, especially if you’re serving to guests.
• Taste as you go! Adjust seasoning gradually for the best flavor.

---

Watch Out for These Mistakes While Cooking

• Overmixing: This turns your mash gluey. Mash gently and stop once smooth.
• Too much liquid: Add milk slowly. It’s easier to thin out than to fix overly runny potatoes.
• Wrong potato type: Waxy potatoes don’t mash well and can become sticky.
• Using cold milk or oil: This drops the temperature and affects the texture.
• Skipping seasoning: Potatoes need a good amount of salt to bring out their natural flavor.

---

What to Serve With Simple Dairy-Free Mashed Potatoes?

1. Herb-Crusted Roast Chicken

A perfect main to soak up all the creamy mash.

2. Vegan Mushroom Gravy

Adds umami and depth, keeping the entire meal dairy-free.

3. Balsamic Glazed Carrots

Bright and tangy to contrast the smooth richness of the potatoes.

4. Grilled Tofu Steaks

A hearty plant-based protein that pairs well with the mash.

5. Lentil Loaf

A cozy, comforting vegetarian option that tastes great with mashed potatoes.

---

Storage Instructions

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stovetop or microwave, adding a splash of non-dairy milk to loosen the texture.

Freezing: You can freeze dairy-free mashed potatoes in a freezer-safe bag or container for up to 1 month. Thaw in the fridge overnight, then reheat and stir well to restore creaminess.

---

Estimated Nutrition

Per Serving (based on 6 servings):

• Calories: 180
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 1g
• Protein: 3g
• Sodium: 300mg

---

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can make it a day in advance and reheat with a splash of non-dairy milk to refresh the texture.

What’s the best non-dairy milk to use?

Unsweetened oat or almond milk are the best for neutral flavor and creaminess. Just make sure they’re unflavored.

Can I use sweet potatoes instead?

You can! Just adjust your cooking time slightly as sweet potatoes cook faster and have a different texture.

Is this recipe vegan?

Yes, as long as you use plant-based milk and oil or vegan butter, it’s 100% vegan.

Can I use an electric mixer to mash?

Yes, but be very careful not to overmix. Use the lowest setting and stop once the texture is smooth.

---

Conclusion

Simple Dairy-Free Mashed Potatoes are the kind of dish that makes you wonder why dairy was ever necessary. Creamy, flavorful, and satisfying, they work for every kind of eater—vegan, lactose-intolerant, or just hungry. Once you try this version, you may never go back to the traditional one again.

---

Print

Save this recipe on: