Best Creamy Dairy-Free Mashed Potatoes
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!
Servings 8 servings
Calories 152kcal
Equipment
- 5-qt. stock pot
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.
Nutrition
Serving: 1serving | Calories: 152kcal | Carbohydrates: 27.4g | Protein: 3.2g | Fat: 3.6g