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
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.
10 EASY DAIRY FREE SUBSTITUTES
Not sure where to get started with dairy free substitutes?
My easy cheat sheet will guide you through it and show you some great examples of how to use them.
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PinIngredients
- 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
- 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 milks 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.
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When do we add the garlic? 🙂
Oh my gosh. I’m so sorry! You add it right away with the potatoes. I’ll change that in the recipe right away.
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!
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!
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!
Can this be made a day ahead and rewarmed OR frozen for later use ?
Yes definitely! I haven’t tried freezing it, but I am fairly certain it would freeze just fine. Although the texture may not stay 100% when thawed.