If you're craving creamy mashed potatoes but you need a no dairy option, give these dairy free mashed potatoes a try! They are super easy to make in under 30 minutes on either the stove top or in the Instant Pot. Just 5 simple ingredients!
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Mashed potatoes are pretty much a given on any Thanksgiving, Christmas or Easter table. However, whether you are vegan, lactose intolerant or dairy sensitive, it can be hard to replicate the creamy and traditional taste of this recipe.
These dairy free mashed potatoes use plant based milk like almond or oat milk to give this recipe a delicious creamy taste. Vegan butter is used in place of butter and garlic is added for a zesty kick.
Whether you are looking for an easy and quick side dish for a weeknight dinner or you want to add these to your Thanksgiving table, these delicious dairy free mashed potatoes will be a family favorite! For a more keto friendly version, check out this potato cauliflower mash version.
Dairy free mashed potatoes is the perfect side dish for any main course 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!
Why You'll Love This Recipe
- Can be made in the instant pot or on the stovetop! Great for Thanksgiving when oven space is hard to find - just throw this recipe in the Instant Pot or Ninja Foodi.
- Perfect first recipe for baby, great for picky eaters and hungry toddlers.
- Quick and easy homemade side dish that can be prepared in less than 30 minutes.
- Naturally gluten free, vegan, soy free and lactose free.
Ingredients & Substitutions
- Organic Yukon Gold potatoes: These potatoes are my favorite for making this recipe. You can also use Russet or red skin.
- Dairy free milk: Almond milk, oat meal, full fat coconut milk or coconut cream all work well in this recipe.
- Garlic: Minced garlic cloves, roasted garlic or even garlic powder work very well in this recipe. Although this ingredient is optional for making this recipe, I love the zesty flavor it gives.
- Vegan Butter: You can sub out vegan butter for olive oil if desired, however I like vegan butter for the closest match to the traditional buttery flavor.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
- Peel and wash potatoes. Cut potatoes into eighths.
- Place potatoes into a large stock pot and cover with water. Cook potatoes in boiling water until tender, about 15 to 20 minutes or until easily pierced with a fork.
- Drain potatoes in a colander and return to pan.
- Add butter, garlic and 1 cup of almond milk into bowl. Use a hand mixer to mix potatoes until smooth. Add in additional ½ cup of almond milk if needed. Taste with a clean spoon and add salt and pepper to taste. Serve hot and with additional butter and chopped rosemary on top if desired.
Expert Tips
- Potato choice is important: the best potatoes to use for this recipe are Yukon Gold potatoes or Idaho russet potatoes because they hold up well and will give you great consistency.
- More milk = more creamy: This recipe calls for one cup of almond milk but you may need to add more as you mix the potatoes. Depending on your texture preference you may add up to a half of a cup more to get that creamy mashed potato consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Drizzle some almond milk over leftovers and heat in the microwave in 60 second increments, stirring in between increments, until heated through. Alternatively, leftovers can be baked in the oven to reheat. Reheat in a 350F oven until heated through.
- Freezer: Freeze leftovers in a freezer safe container for up to 2 months. Help to keep texture by adding in extra vegan butter and almond milk.
- Make Ahead: To make this recipe up to 2 days ahead, follow 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.
Recipe FAQs
My favorite choice is to substitute dairy milk for oat milk or almond milk. Chicken broth will also work.
Greek yogurt, sour cream or heavy cream are ways to thicken this recipe without using milk. If you are hoping to keep the recipe free of dairy, be sure to select dairy free yogurt, sour cream or heavy cream when swapping.
I love using almond milk for making this recipe. Be sure to select original flavor, rather than vanilla to ensure recipe tastes good and not sweet! Oat milk, coconut cream or full fat coconut milk also work.
These dairy free mashed potatoes freeze very well. Help to keep texture by adding in extra vegan butter and almond milk and freezing in a freezer safe container for up to 2 months.
To make this recipe up to 2 days ahead, follow 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.
Related Recipes
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Dairy Free Mashed Potatoes
Ingredients
- 3 pounds organic Yukon Gold potatoes washed, peeled and cut into quarters
- 2 tablespoon vegan butter
- 1 cup almond milk may add up to ½ cup more. Oat milk is also good to substitute.
- 2 cloves garlic grated
- salt and pepper to taste
Instructions
- Cook potatoes in boiling water until tender, about 15 to 20 minutes or until easily pierced with a fork. Drain potatoes in a colander and place in a large bowl.
- Add butter, garlic and 1 cup of almond milk into bowl. Use a hand mixer to mix potatoes until smooth. Add in additional ½ cup of coconut milk if needed. Taste with a clean spoon and add salt and pepper to taste. Serve hot and with additional ghee on top if desired.
Notes
- Potato choice is important: the best potatoes to use for this recipe are Yukon Gold potatoes or Idaho russet potatoes because they hold up well and will give you great consistency.
- More milk = more creamy: This recipe calls for one cup of almond milk but you may need to add more as you mix the potatoes. Depending on your texture preference you may add up to a half of a cup more to get that creamy mashed potato consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Drizzle some almond milk over leftovers and heat in the microwave in 60 second increments, stirring in between increments, until heated through. Alternatively, leftovers can be baked in the oven to reheat. Reheat in a 350F oven until heated through.
- Freezer: Freeze leftovers in a freezer safe container for up to 2 months. Help to keep texture by adding in extra vegan butter and almond milk.
- Make Ahead: To make this recipe up to 2 days ahead, follow 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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