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.

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.

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

• Saucepan
• Potato masher
• Hand mixer

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.

More potato recipes:

• Vegan scalloped potatoes
• Healthy sweet potato casserole
• Baked potato soup
• Potato leek soup with ham

More side dish recipes:

• Pineapple stuffing
• Mexican quinoa
• Coconut rice
• Instant pot baked beans
• Naan bread recipe

The Best Dairy Free Mashed Potatoes

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

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Ingredients

• 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)

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Instructions

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.

Last Updated on June 8, 2019