These dairy free mashed potatoes are the perfect side dish, creamy, smooth, and savory, and come together in 30 minutes!
I love making these at least once a week. The creamy and dreamy texture that these potatoes have is simply addictive! This recipe is perfect for yall vegan, vegetarian, gluten-free, and dairy free!
These mashed potatoes will go perfectly with our cast iron chicken breast, honey butter chicken, and marry me chicken.
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Why this recipe works
- These potatoes are seasoned perfectly, they are so delicious, you will love them!
- They are the perfect quick side dish to serve next to your favorite protein!
- You will only need super simple ingredients to make this dish.
- These mashed potatoes are so easy to make and come together in 30 minutes!
- The perfect side dish for any occasion and next to your favorite protein.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Potatoes– for this recipe, we like to use Yukon Gold potatoes, russet potatoes, or red potatoes, but any potato kind will work great for this recipe!
I recommend using Yukon Gold potatoes since they are naturally starchy and have a creamy texture when boiled.
Garlic powder- use your favorite brand of garlic powder. You can use onion powder instead.
Vegan butter- use your favorite brand of vegan butter for this. Use unsalted and unflavored butter to have full control over the flavor and saltiness.
Dairy-free milk- I used almond milk but you can use your favorite dairy-free milk that you have available.
Kosher salt– we used kosher salt in this recipe. You can use sea salt or flakey salt as well.
Black pepper- use freshly ground black pepper for the best flavor.
Instructions
Peel and cut your potatoes into small cubes and wash them thoroughly with cold water to rinse the excess starch.
Place the potatoes in a large saucepan or pot and cover them completely with water. Add a tablespoon of salt. Bring to a boil and cook for 20 minutes over medium-high heat.
When the potatoes are tender when you insert a fork into the potatoes and they break easily drain the water and turn off the heat.
Add the almond milk, vegan butter, kosher salt, black pepper, and garlic powder, and mix with an electric hand mixer until the potatoes are creamy and smooth. Do not overmix!
Serve the potatoes immediately with a small cube of vegan butter and fresh herbs. Serve and enjoy!
Expert Tips
- Ensure that you cut your potatoes into even pieces so they will cook evenly. Make sure that every piece of potato is about the same thickness and length.
- Add salt to the water. Adding salt doesn't make the potatoes too salty, but it gently gives the potatoes flavor.
- Use your favorite milk! We used almond milk for this recipe, but you can use your favorite dairy-free milk like oat milk, soy milk, coconut milk, etc!
- Serve these immediately when they are hot and creamy for the best experience!
- Use unsalted vegan butter for this! This way you have full control over how salty your mashed potatoes are!
- For lumpy mashed potatoes, mix your potatoes in short pulses until you get the texture that you like.
- Use unflavored milk! To get the best flavor for your mashed potatoes.
- Be sure to heat the milk before adding it to the potatoes to ensure that the potatoes keep warm.
- Don't overcook the potatoes! Cook for about 20 minutes until a fork inserted into the middle of the potatoes breaks the potatoes easily, this will prevent the mashed potatoes from turning gummy and gluey.
Faq's
For the most creamy and smooth potatoes, I highly recommend peeling the potatoes before boiling them.
for this recipe, we like to use Yukon Gold potatoes or russet potatoes, but any potato kind will work great for this recipe!
If you are completely out of milk options, I would recommend using water, but you can use vegetable broth instead.
It depends on what kind of potatoes you use. Russet potatoes have a tougher skin that is harder to chew, but red skin potatoes and Yukon gold potatoes have thin skin and are easier to chew.
Storing
If you have leftovers, you can store them in the fridge for up to 4 days in an airtight container.
Reheating
To reheat these, I recommend adding a splash of almond milk (or your favorite milk) to make them creamy again.
You can use the microwave or heat it over medium-low heat on the stovetop, occasionally stirring to prevent them from burning.
Freezing
Let the mashed potatoes cool to room temperature, then place them in the freezer and store them in an airtight freezer-friendly container for up to 2 months.
When ready to use, place the potatoes in the fridge overnight to defrost, or thaw it at room temperature for a few hours. Reheat in the microwave or on the stovetop.
Substitutions
Ghee- you can use ghee instead of vegan butter if you don't have it available.
Variations
Herbs- add your freshly chopped fresh herbs like parsley, cilantro, rosemary, chives, oregano, thyme, etc.
Garlic- for creamy garlic mashed potatoes, add oven-roasted garlic to the potato mixture.
More potato recipes
Air fryer potato wedges- These air fryer potato wedges are a healthier version of traditional fried potatoes. They are crispy on the outside and tender on the inside.
Air fryer home fries- These air fryer home fries are ready in under 30 minutes from start to finish! They are the perfect quick side dish, breakfast, or appetizer.
Crispy greek fries- These crispy greek fries are tender on the inside and extra crispy on the outside and are coated with dried herbs, lemon zest, garlic, and olive oil.
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📖 Recipe
Dairy Free Mashed Potatoes
Ingredients
- 900 g Yukon Gold Potatoes
- 3 tablespoon Vegan butter
- ½ cup Almond milk
- 2 teaspoon Garlic powder optional
- 1 ½ teaspoon Kosher salt or to taste
- ½ teaspoon Black pepper or to taste
Instructions
- Peel and cut your potatoes into small cubes and wash them thoroughly with cold water to rinse the excess starch.
- Place the potatoes in a large saucepan or pot and cover them completely with water. Add a tablespoon of salt. Bring to a boil and cook for 20 minutes over medium-high heat.
- When the potatoes are tender when you insert a fork into the potatoes and they break easily drain the water and turn off the heat.
- Add the almond milk, vegan butter, kosher salt, black pepper, and garlic powder, and mix with an electric hand mixer until the potatoes are creamy and smooth. Do not overmix!
- Serve the potatoes immediately with a small cube of vegan butter and fresh herbs. Serve and enjoy!
Notes
- Ensure that you cut your potatoes into even pieces so they will cook evenly. Make sure that every piece of potato is about the same thickness and length.
- Add salt to the water. Adding salt doesn't make the potatoes too salty, but it gently gives the potatoes flavor.
- Use your favorite milk! We used almond milk for this recipe, but you can use your favorite dairy-free milk like oat milk, soy milk, coconut milk, etc!
- Serve these immediately when they are hot and creamy for the best experience!
- Use unsalted vegan butter for this! This way you have full control over how salty your mashed potatoes are!
- For lumpy mashed potatoes, mix your potatoes in short pulses until you get the texture that you like.
- Use unflavored milk! To get the best flavor for your mashed potatoes.
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