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by Mary October 30, 2023
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The easiest, most delicious dairy-free mashed potatoes! Russet potatoes blended with creamy vegan butter, garlic, & dairy-free milk. The BEST side dish for all of your holiday meals!
TABLE OF CONTENTS
What Makes This Recipe Work
Ooey, gooey, creamy mashed potatoes chock full of butter, milk, and garlic are what Holiday dreams are made of. But you don’t have to sacrifice your diet (or how you feel after) to get all that creamy goodness! This is one of my favorite recipes to make during the holiday season. They will make your taste buds sing!
Mashed potatoes are one of my favorite side dishes of all time. These creamy dairy-free mashed potatoes have all of the texture and flavor of regular mashed potatoes without any of the butter or heavy cream! Instead, I use almond milk (or coconut), vegan butter (or ghee if you prefer), salt, pepper, and garlic powder, and top them with chives for a punch of flavor. This potato recipe will make all of your Thanksgiving dinner dreams come true!
In fact, with this mashed potatoes without milk recipe, I bet you can’t even tell the difference! With a few easy (& healthy) swaps, these dairy-free mashed potatoes will delight your guests and go easy on their digestion! Try these dairy free mashed potatoes in my Loaded Mashed Potato Bowls.
Recipe Highlights
- Simple ingredients
- 20-minute recipe
- Multiple cooking methods
- The best mashed potatoes ever
- The perfect side dish that all family members will love
- A healthier spin on the classic dish without sacrificing any flavor!
- Creamy, classic, and traditional mashed potatoes, without milk!
Ingredient Notes
Potatoes: You can use Russet, Yukon Gold, Yellow potatoes, red potatoes, or white potatoes for this recipe. All types of potatoes will work.
Butter Alternative: If you are allergic to dairy or if you prefer to stay 100% vegan, you can use coconut oil, olive oil, avocado oil, or dairy free butter or vegan buttery spread like Miyokos (the best dairy-free butter in my opinion) or Kite Hill. If you are not allergic to dairy, ghee is a great option. Ghee is clarified butter, where the dairy proteins and casein have been removed. My favorite ghee is 4th and Heart. Unfortunately, traces may remain, so if you have a dairy allergy, definitely avoid ghee. You can also stir in some dairy free cream cheese for a fun twist.
Milk Alternative: Mashed potatoes without milk are actually super easy! Simply use your favorite plant-based dairy-free milk alternative. My favorite coconut milk is Native Forest (I use full-fat). You can also use unsweetened almond milk if coconut milk isn’t your thing! You really can’t taste the coconut in this recipe though – just FYI. Make sure you mix up the coconut milk prior to measuring, as it separates in the can. Soy milk or any plant-based milk will work.
How To Make Non-Dairy Mashed Potatoes
Stove Top
- Fill a large pot with water and add peeled potatoes. Bring potato pieces to a boil and cook until fork tender, about 12-14 minutes. Drain and return the cooked potatoes to the pot.
- Add remaining ingredients (minus the chives) to the pot and use an immersion blender to blend until creamy. Alternatively, you can use a potato masher – they will just be a little chunkier! Add more salt and black pepper to taste. Serve topped with chives if desired. Enjoy!
Instant Pot Mashed Potatoes
- Add Potato chunks to the Instant Pot. Add water to cover potatoes completely (about 4-5 cups).
- Lock the lid and turn the vent to “sealing”. Cook on manual high pressure for 8 minutes.
- Manually release the steam. Drain the potatoes then add them back into the pot.
- Add in the remaining ingredients and mash well using a potato masher. Make them even creamier by blending with an immersion blender or electric hand mixer after mashing.
Mary’s Tips & Tricks
Consistency: If your mashed potatoes without milk are too thick, slowly add more dairy-free milk of choice until they reach the desired consistency! These are seriously the creamiest mashed potatoes ever – no cow’s milk needed.
Storage: Store leftovers in an airtight container in the fridge for 4-5 days.
Recipe FAQs
Can you freeze mashed potatoes?
Yes. While I haven’t tested this myself, you can store leftovers in an airtight container and freeze them for up to 3 months. Thaw in the fridge overnight and reheat in the microwave for 2-3 minutes or on the stove over medium heat for 5-7 minutes.
Are these mashed potatoes gluten free?
Yes! Using the ingredients I have listed here, these dairy-free mashed potatoes are gluten-free. Be sure to check all labels if you swap an ingredient.
Are these mashed potatoes without milk also Whole30?
Yes! The ingredients in the vegan butter listed above (as well as ghee) are Whole30-friendly. I bet your guests will have no idea these Whole30 mashed potatoes have no dairy!
How to make dairy–free mashed potatoes with chicken broth?
If you prefer to make your mashed potatoes without milk altogether, feel free to use chicken broth instead. They will still have a creamy texture from the vegan butter, with added flavor from the broth. Remember, if you are vegan, substitute vegetable broth instead.
More Delicious Gluten Free Side Dishes
“Soy” Glazed Brussels Sprouts with Bacon
Green Bean Casserole
Thyme Roasted Radishes with Onion
Dairy Free “Cheesy” Broccoli Casserole!
Air Fryer Potato Wedges
Sweet Potato Cornbread
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Creamy Dairy-Free Mashed Potatoes
Yield: 6 people
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
The easiest, most delicious dairy-free mashed potatoes! Russet potatoes blended with creamy vegan butter, garlic, & dairy-free milk. The BEST side dish for any occasion!
5 from 26 votes
Leave a Review »
Ingredients
- 2 lbs russet or white potatoes, 4 large potatoes or 6 small, peeled and cut into fourths
- ¼ cup ghee, sub vegan butter for 100% dairy free
- ⅓ cup dairy free milk of choice, coconut and unsweetened almond milk work great.
- 1.5 tsp sea salt
- ½ tsp pepper
- 1 tsp garlic powder
- chives, for garnish (optional)
Instructions
Stove Top
Fill a large pot with water and add peeled potatoes. Bring potato pieces to a boil and cook until fork tender, about 12-14 minutes. Drain and return potatoes to the pot.
Add remaining ingredients (minus the chives) to the pot and use an immersion blender to blend until creamy. Alternatively, you can use a potato masher – they will just be a little chunkier! Add more salt and pepper to taste. Serve topped with chives if desired. Enjoy!
Instant Pot
Add Potato chunks to the Instant Pot. Add water to cover potatoes completely (about 4-5 cups).
Lock the lid and turn the vent to "sealing". Cook on manual high pressure for 8 minutes.
Manually release the steam. Drain the potatoes then add them back into the pot.
Add in the remaining ingredients and mash well using a potato masher. Make them even creamier by blending with an immersion blender after!
Notes
Consistency: If your dairy-free mashed potatoes are too thick, slowly add more dairy free milk of choice until they reach the desired consistency!
Storage: Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Calories: 189kcal, Carbohydrates: 28g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 19mg, Sodium: 607mg, Potassium: 639mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 9mg, Calcium: 38mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Calories: 189
Author: Mary Smith
This post was originally published on September 16, 2019, and updated with new photos and copy on August 31, 2022. Updated again on October 20, 2023.
posted in: Instant Pot, Recipes, Sides, Whole30 40 comments
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5 from 26 votes (12 ratings without comment)
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Jen — Reply
These were delicious. One person at Thanksgiving remarked “these taste so good! Why aren’t they always made this way?!”
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Mary — Reply
Thanks Jen!
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Ashley — Reply
Thank you! I used coconut milk and plant based butter and they were delicious.
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Mary — Reply
thanks Ashley!
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Amber — Reply
Can you make these in a crockpot instead? If so, any advice on how to do so?
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Mary — Reply
Hi Amber – so sorry I didn’t see this until now. I haven’t tested them in the slow cooker but I will be sure to do so and add directions for that soon.
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Debbie — Reply
I usually make ‘make ahead’ mashed potatoes for Thanksgiving so all I have to do is pop them in the oven. We have a lot of dairy free in our family, and this recipe looks great! Have you done this recipe in the oven like this? Just wondered if the ingredients were ok or if it would dry out.
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Mary — Reply
Hi Debbie! It should work fine that way 🙂
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