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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.

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

How do we make the best 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

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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Mashed potato making essentials:

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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

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)

Instructions

  1. Place potatoes and garlic cloves in a large saucepan *affiliate link 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 *affiliate link or mix with a hand mixer *affiliate link until smooth.
  4. Adjust seasoning with salt & pepper to taste and top with chives before serving.
  • Reply
    Tyler
    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
    Caroline
    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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