Mashed potatoes are a classic comfort food, and this dairy-free version doesn’t skimp on the creaminess or flavor. Whether you’re vegan, lactose intolerant, or just looking to cut back on dairy, these mashed potatoes are the perfect side dish for any meal. With simple ingredients and easy steps, you can whip up this crowd-pleaser in no time.

Table of Contents

Why You’ll Love This Dairy Free Mashed Potatoes

Creamy and Flavorful: Achieve a rich and smooth texture without any dairy.
Quick and Easy: Ready in under 30 minutes.
Versatile: Perfect for weeknight dinners, holidays, and everything in between.
Diet-Friendly: Suitable for vegans and those with lactose intolerance.

Ingredients You’ll Need

2 lbs russet or Yukon Gold potatoes, peeled and cubed
1/2 cup full-fat coconut milk or almond milk
1/4 cup vegan butter or olive oil
2 cloves garlic, minced
1 tsp salt (to taste)
1/2 tsp black pepper (to taste)
Optional: fresh chives or parsley for garnish

How to Make Dairy Free Mashed Potatoes

Prep the Potatoes: Peel and cube the potatoes into even pieces.
Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
Drain and Mash: Drain the potatoes and return them to the pot. Mash with a potato masher or use a hand mixer for a smoother texture.
Add Flavors: In a small saucepan, heat the vegan butter or olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Pour the garlic butter into the mashed potatoes.
Mix and Season: Add the coconut milk or almond milk to the potatoes. Stir until well combined and creamy. Season with salt and pepper to taste.
Serve: Transfer the mashed potatoes to a serving dish and garnish with fresh chives or parsley if desired. Enjoy!

Variations and Tips

Milk Alternatives: Swap coconut milk with almond, soy, or oat milk.
Herbs and Spices: Add rosemary, thyme, or nutritional yeast for extra flavor.
Make Ahead: Prepare the mashed potatoes in advance and reheat them with a splash of dairy-free milk.
Texture Tips: For chunkier mashed potatoes, mash by hand. For a creamier consistency, use a hand mixer.

How to Store Dairy Free Mashed Potatoes

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Place mashed potatoes in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in the microwave or on the stovetop, adding a little dairy-free milk to restore creaminess.

Dairy Free Mashed Potatoes Recipe

Recipe by Rose HernandezCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Calories

200

kcal

Ingredients

2 lbs russet or Yukon Gold potatoes, peeled and cubed
1/2 cup full-fat coconut milk or almond milk
1/4 cup vegan butter or olive oil
2 cloves garlic, minced
1 tsp salt (to taste)
1/2 tsp black pepper (to taste)
Optional: fresh chives or parsley for garnish

Directions

Prep the Potatoes: Peel and cube the potatoes into even pieces.
Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
Drain and Mash: Drain the potatoes and return them to the pot. Mash with a potato masher or use a hand mixer for a smoother texture.
Add Flavors: In a small saucepan, heat the vegan butter or olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Pour the garlic butter into the mashed potatoes.
Mix and Season: Add the coconut milk or almond milk to the potatoes. Stir until well combined and creamy. Season with salt and pepper to taste.
Serve: Transfer the mashed potatoes to a serving dish and garnish with fresh chives or parsley if desired. Enjoy!

Notes

Enjoy this dairy free mashed potatoes recipe that’s both simple and satisfying, perfect for any occasion!