The BEST Dairy Free Mashed Potatoes
Made with a combination of creamy coconut and almond milk and vegan buttery spread, these are seriously the best dairy free mashed potatoes. The recipe is super easy to make and these creamy, garlic mashed potatoes are sure to please every guest at your table.
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, I just use jarred, minced garlic. Then it’s just a matter of substituting the dairy-based ingredients for plant-based ones.
If you have regular garlic cloves, throw them in with the potatoes. The cloves boil down enough that they mash nicely with the potatoes. Generally, I recommend one clove of garlic per potato.
Here’s what you’ll need to make mashed potatoes without milk
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 nut milk and creamy full-fat (canned) coconut milk. It’s a great way to get that extra decadent sour cream style mashed potato texture.
Don’t have almond or coconut milk?
If you don’t have both kinds of milk on hand, that’s ok! I make these all the time with just almond milk, they just won’t be as rich. Use what you have – cashew, oat, hemp – just make sure it’s unsweetened and plain.
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.
FAQS and tips for making the best vegan mashed potatoes
You can use any vegan milk to make mashed potatoes. I like to use a combination of nut milk and creamy, full-fat (canned) coconut milk to make them even creamier.
I don’t recommend using water in your mashed potatoes. If you are completely out of milk options, I recommend adding a bit of broth or just using extra butter (vegan butter to make them dairy free).
10 EASY DAIRY FREE SUBSTITUTIONS
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Ingredients
- 3 pounds potatoes peeled and cubed
- 4 garlic cloves peeled (2 teaspoons minced garlic)
- 1 teaspoon coarse salt
- 1/2 cup unsweetened dairy free milk
- 1/2 cup unsweetened plain coconut yogurt*
- 4 – 6 tablespoons vegan buttery spread
- Salt & pepper to taste
- Chopped fresh chives optional
Instructions
- Place potatoes and garlic cloves in a large saucepan or stockpot and cover completely with water. Bring to a boil.
- Cook until potatoes are tender and break easily with a fork. Remove from heat, drain and return to pot.
- Add milk, yogurt and buttery spread. Mash with a potato masher or mix with a hand mixer until smooth.
- Adjust seasoning with salt & pepper to taste and top with chives before serving.
