The Best Dairy Free Mashed Potatoes

Dairy free mashed potatoes don’t have to be boring or bland. With a perfect balance of dairy free milks and vegan buttery spread, these garlicky dairy free mashed potatoes are sure to please every guest at your table. Makes 8 servings.

dairy free mashed potatoes topped with chives in a white bowl on gray background

How to make dairy free mashed potatoes

There are so many things I do differently when making mashed potatoes now. I used to peel my potatoes and chopped the garlic, but I’ve found a few cheats that make mashed potatoes easier than ever, which is essential in my life now.

Since cooking dairy free already requires so many extra steps, I try to take any shortcuts available to me. I start by using pre-washed potatoes, like these.

I don’t bother chopping the garlic anymore either, the cloves boil down enough that they mash nicely with the potatoes. Then it’s just a matter of substituting the dairy-based ingredients for plant-based ones.

close up of dairy free mashed potatoes topped with chives in a white bowl on gray background

Here’s what you’ll need to make mashed potatoes without milk

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Can you use unsweetened almond milk in mashed potatoes?

The answer is yes, but your dairy free mashed potatoes will be even better – and creamier – if you use a combination of almond (or nut milk) and creamy full-fat coconut milk. It’s a great way to get that extra decadent sour cream style mashed potato texture.

Can you substitute oil for butter in mashed potatoes?

Another yes, but you’ll probably miss out on a little flavor. I opt for vegan buttery spread or vegan butter. This is my go-to choice when I’m substituting butter that is added after cooking.

aerial view of dairy free mashed potatoes topped with chives in a white bowl on gray background

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dairy free mashed potatoes topped with chives in a white bowl on gray background

The Best Dairy Free Mashed Potatoes

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x


  • 3 pounds baby potatoes, washed
  • 6 large garlic cloves, smashed and peeled
  • 1 teaspoon coarse salt
  • 1/3 cup almond milk
  • 1/3 cup full-fat coconut milk
  • 6 tablespoons vegan buttery spread
  • Salt & pepper, to taste
  • Chopped fresh chives (optional)


  1. Place potatoes and garlic cloves in a large saucepan or stockpot and cover completely with water. Bring to a boil.
  2. Cook until potatoes are tender and break easily with a fork. Remove from heat, drain and return to pot.
  3. Add milks and buttery spread. Mash with a potato masher or mix with a hand mixer until smooth.
  4. Adjust seasoning with salt & pepper to taste and top with chives before serving.

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  • Reply
    August 1, 2018 at 7:16 pm

    When do we add the garlic? 🙂

    • Reply
      Melissa Belanger
      August 2, 2018 at 11:50 am

      Oh my gosh. I’m so sorry! You add it right away with the potatoes. I’ll change that in the recipe right away.

  • Reply
    October 4, 2018 at 4:43 pm

    I have a tree nut allergy and my husband (and our new niece) has the dairy allergy – so do you have a good suggestion on something to use instead of almond milk? I’d love to make something that the entire family can enjoy this Thanksgiving!

    • Reply
      Melissa Belanger
      October 4, 2018 at 9:17 pm

      You can use any other dairy free milk. I would suggest trying soy, oat, rice or even hemp milk until you find the one you like best!

    • Reply
      Melissa Belanger
      October 4, 2018 at 9:18 pm

      You can also use refrigerated coconut milk (which is often thinner and more like almond milk, just make sure you buy unsweetened) or even more canned coconut milk!

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