Easy, creamy, and delicious dairy-free mashed potatoes are a must-have at your holiday table! No one will believe these potatoes are dairy-free, since they have the perfect texture and buttery flavor of traditional mashed potatoes. Super easy to make in under 30 minutes on either the stovetop or in the Instant Pot. The ultimate comfort food made with just 5 simple ingredients!
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Jump to:
- You'll Love This Dairy-free Mashed Potatoes Recipe
- Ingredients Needed & Substitution Tips
- How to Make This Dairy-Free Mashed Potatoes Recipe
- Storage, Reheating, Freezing, and Make-Ahead Tips
- Other Expert Tips for Success
- Recipe FAQs
- Other Favorite Side Dish Recipes for Thanksgiving Dinner
- Best Creamy Dairy-Free Mashed Potatoes
You'll Love This Dairy-free Mashed Potatoes Recipe
Here are the top 5 reasons you'll love these non-dairy mashed potatoes:
- Same creamy taste and creamy texture as traditional mashed potatoes!
- This mashed potato recipe works for many dietary needs, especially lactose intolerant and dairy-sensitive guests. It is gluten-free, vegan, soy-free, and lactose-free.
- They can be made in the instant pot or on the stovetop! Great option when oven space is hard during the holiday season.
- Perfect traditional side dish for holiday meals during Thanksgiving, Christmas, or Easter.
- A quick and easy homemade side dish that can be prepared in less than 30 minutes for an easy weeknight dinner side.
Ingredients Needed & Substitution Tips
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
What kind of potato is best for mashed potatoes?
The best types of potatoes to use for mashed potatoes starchy potatoes with low moisture content, like Yukon Gold potatoes.
Potatoes like Russet potatoes and Idaho potatoes are also great potato choices for mashed potatoes.
Waxy potatoes like red potatoes, new potatoes, or fingerlings yield a softer texture more appropriate for potato salad or potato soup recipes.
What is the best non-dairy substitute for milk in mashed potatoes?
The best non-dairy substitute for whole milk in mashed potatoes is definitely unsweetened plain oat milk or plain unsweetened almond milk. These choices have the most neutral flavor, produce the creamiest potatoes, and overall best results.
These dairy-free mashed potatoes use plant-based milk like almond or oat milk to give this recipe a delicious creamy taste.
Other good dairy-free milk alternatives like full-fat coconut milk, coconut cream, cashew, soy milk, or rice milk can also be used, however, each of these has flavors that may impact the taste.
Chicken stock or vegetable broth can also be used, however, I have not tested these ingredients.
What is the best substitute for butter in mashed potatoes?
The best substitute for butter in mashed potatoes is to use vegan butter. Vegan butter like Earth's Balance brand creates creamy and buttery mashed potatoes.
Olive oil, sour cream, or cream cheese also work as butter alternatives. Each of these has flavors that will impact the taste.
To create a rich and buttery flavor, use butter or vegan butter. I do not recommend coconut oil.
What can I add to mashed potatoes to make them better?
Adding garlic to mashed potatoes gives them the best flavor. Minced garlic cloves, roasted garlic, or even garlic powder work well in this recipe.
Although this ingredient is optional for making this recipe, I love the zesty flavor it gives.
How to Make This Dairy-Free Mashed Potatoes Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
Peel and wash potatoes. Cut potatoes into eighths for larger potatoes, or quarters for smaller ones.
Step 2 - Stovetop Directions or Instant Pot Directions
To make stovetop mashed potatoes, place potatoes into a large pot and cover with water. Cook potatoes in boiling water until tender, about 15 to 20 minutes, or until easily pierced with a fork.
To make Instant Pot mashed potatoes, place potatoes into the Instant Pot and cover them with water. Cover the Instant Pot and turn the valve to seal. Pressure cook on manual high pressure for 10 minutes, then quickly release the pressure.
Step 3
Drain potatoes in a colander and return to the pot.
Step 4
Add butter, garlic, and 1 cup of non-dairy milk to the cooked potatoes. Use a hand mixer, electric mixer, potato ricer, or potato masher to mix potatoes until smooth.
Add in an additional ½ cup of dairy-free milk if needed.
Taste with a clean spoon and add salt and pepper to taste. Serve hot with additional vegan butter and chopped rosemary or other fresh herbs on top if desired.
Storage, Reheating, Freezing, and Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Drizzle 1 to 2 tablespoons of oat or almond milk over the leftover potatoes and microwave in 60-second increments, stirring in between increments, until heated through.
- Freezing: Freeze leftovers in a freezer-safe container for up to 2 months. Help to keep texture by adding in extra vegan butter and non-dairy milk.
- Make Ahead: To make this recipe up to 2 days ahead, follow the recipe directions by cooking and draining the potatoes. On the day of, reheat the cooked potatoes and mix in milk, butter, garlic, and seasonings.
Other Expert Tips for Success
- Potato choice is important: Select a starchy potato like Yukon Gold potatoes or Idaho russet potatoes that hold up well and will produce a great texture.
- Adjust milk as needed: This recipe calls for one cup of dairy-free milk but you may need to add more as you mix the potatoes. Depending on your texture preference you may add up to half of a cup more to get that creamy mashed potato consistency.
Recipe FAQs
Greek yogurt, sour cream, or heavy cream are ways to thicken this recipe without using milk. Select dairy-free products if needed.
These dairy-free mashed potatoes freeze very well. Help to keep the creamy texture by adding in extra vegan butter and almond milk and freezing in a freezer-safe container for up to 2 months.
Cut large potatoes into even quarters before cooking for more consistent cooking results.
Dairy-free mashed potatoes are the perfect side dish for any main dish like crispy breaded chicken, air fryer turkey breast, or pork tenderloin.
Add a veggie side dish like brussels sprouts, roasted carrots, broccoli, green beans, or asparagus and you will have one delicious meal!
Other Favorite Side Dish Recipes for Thanksgiving Dinner
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Best Creamy Dairy-Free Mashed Potatoes
Equipment
Ingredients
- 3 pounds organic Yukon Gold potatoes washed, peeled and cut into quarters
- 2 tablespoon vegan butter
- 1 cup oat milk may add up to 1 cup more. Sub wtih plain almond milk
- 2 cloves garlic grated
- salt and pepper to taste
Instructions
Preparation
- Peel and wash potatoes. Place the potatoes in a large stock pot and cover with water. Bring water to a roiling boil.3 pounds organic Yukon Gold potatoes
Stovetop Directions
- Reduce the heat to simmer and cook for about 15 to 20 minutes or until easily pierced with a fork. Drain potatoes in a colander and place in a large bowl.
Instant Pot Directions
- Place potatoes into the Instant Pot pot and cover them with water. Return the pot to the appliance and then place the lid on top. Turn the valve to seal.
- Pressure cook on manual high pressure for 10 minutes. Quickly release the pressure before draining the potatoes into a colander.
Preparing the Cooked Potatoes
- Add butter, garlic, and 1 cup of non-dairy milk into bowl. Use a potato masher to mix potatoes until smooth. Add in additional ½ cup of non-dairy milk if needed. Taste with a clean spoon and add salt and pepper to taste. Serve hot and top with additional vegan butter.2 tablespoon vegan butter, 1 cup oat milk, 2 cloves garlic, salt and pepper
Notes
- Select Yukon Gold or Idaho Russet potatoes for the best texture and consistency.
- You may need to add more non-dairy milk for a creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, drizzle some dairy-free milk over leftover potatoes and microwave in 60-second increments, stirring halfway, until heated through.
- Freeze leftovers in a freezer-safe container for up to 2 months. Help to keep texture by adding in extra vegan butter and dairy-free milk.
- Make up to 2 days ahead, by following the recipe directions up through cooking and draining the potatoes. On the day of, reheat the cooked potatoes and mix in milk, butter, garlic, and seasonings.
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