Deliciously Creamy Dairy Free Mashed Potatoes Recipe You’ll Love
dairy free mashed potatoes recipe is one of those lifesavers if you ever find yourself scrambling because Aunt Brenda is coming over and oh wait, she can’t have dairy. Trust me, I’ve been there, panicking with a pot of potatoes and a fridge full of stuff that’ll make half my family sick. But hey, with a little know-how and good vibes, mashed potatoes can be deliciously creamy without a drop of milk or pat of butter. Stick around and by the end of this, your mashed potatoes will taste just as amazing as that delicious Alice Springs chicken you can make at home…maybe even better, if I dare say so. And yes, these spuds are honestly comfort food at its finest. 
How to make dairy free mashed potatoes
Alright, let’s break it down. Making creamy mashed potatoes without dairy is easier than most folks think. You just swap out the usual suspects (sorry, cream and butter) for plant-based alternatives. I usually boil up my potatoes until they’re nice and fork-tender. You know they’re ready when your fork glides in with no resistance, like poking a soft pillow.
The real trick here is what you add after draining. I pour in unsweetened plant milk—I’m partial to oat or almond, but honestly, use whatever won’t make your taste buds curl up and cry. Then, a big splash of olive oil or a good vegan butter for richness. Salt, pepper, maybe some garlic powder if you’re feeling wild. Mash to your heart’s desire. The texture? Silky, smooth, and downright dreamworthy.
I had a friend once who swore the only way to make decent mashed potatoes was with heavy cream. She changed her tune after just one bite. Not kidding, she wanted the whole bowl. It still makes me laugh.
I never thought dairy free mashed potatoes could taste like the real deal until I tried this method. Creamy, fluffy, and zero weird aftertaste. Total win! – Jamie P.
Heres what youll need to make mashed potatoes without milk
Okay, you don’t need anything complicated. Here’s what’s in my kitchen every time:
- Plenty of Yukon Gold or Russet potatoes (I’ll argue Yukon Gold rules, but use what you have)
- Unsweetened plant milk (almond, oat, or even cashew… not coconut. Trust me.)
- A solid splash of olive oil or vegan butter
- Salt and pepper, and whatever herbs feel right in your soul
- Garlic powder (optional, but come on, yum)
Nothing weird or expensive. Just simple ingredients you can actually pronounce.
Can you use unsweetened almond milk in mashed potatoes?
Oh, for sure. Unsweetened almond milk is great in mashed potatoes. Just check that it’s truly unsweetened because nobody wants a sweet potato experience unless… you’re actually making sweet potatoes. I learned that one the hard way. Once, I grabbed the vanilla almond milk and, ugh, that was a situation my family will never let me forget. The potatoes tasted like dessert gone wrong. So yeah, go for the basic unsweetened almond milk—creamy vibes without sugar weirdness. And bonus, it’s light so your mashed potatoes keep that fluffy goodness instead of getting gluey or dense.
I’ve also tried oat milk when almond wasn’t in the fridge and nobody noticed. So honestly, use what you have. Just stay away from that sweetened or flavored stuff unless you like adventure?
What To Do With Leftovers
So maybe you got a little carried away and now you’ve got a fridge full of leftover mashed potatoes. Same. Happens to the best of us. Here’s what you do:
- Shape them into patties and fry them up for next-day potato cakes.
- Dollop a scoop in a bowl and top with deliciously creamy butter beans for a cozy lunch.
- Stir them into a veggie soup for instant thickness (don’t tell the soup police).
- Or… just grab a spoon and eat them cold. No judgment here.
They also freeze okay, but not forever—texture gets a little funny after a couple months, so try to enjoy them within the week if you can.
FAQs and tips for making the best vegan mashed potatoes
People always ask me—what’s the real trick to creamy, dreamy mashed potatoes without any dairy? Honestly, it’s about two things. First, don’t skimp on your mashing time. Seriously, mash until those lumps are gone unless you like ’em chunky. Secondly, taste as you go. Salt makes potatoes sing. If it tastes flat, it probably needs another pinch.
If you want them extra silky, peel the potatoes first. If you like a little rustic texture, leave the skins on. Sometimes I toss in chives or roasted garlic to jazz things up. Also, don’t overdo it with plant milk or oil at the start—you can always add more but you can’t take it out (big lesson learned after a potato soup incident).
And for whatever reason, mashed potatoes actually taste better the next day. No idea why, they just do.
Common Questions
Q: Can I make these ahead of time?
A: Yep. Just reheat with a splash more plant milk and a quick stir.
Q: What’s the best potato for dairy free mashed potatoes recipe?
A: Yukon Golds, hands down. Russets work too but Golds give that butter-like flavor even when there’s no butter.
Q: How do I store leftovers?
A: Pop them in any airtight container. Fridge life? Three to four days. They’ll last longer but taste best sooner.
Q: Can you freeze dairy free mashed potatoes?
A: You can, but the texture gets a bit weird and grainy. If you don’t mind, go for it.
Q: What can I add for more flavor?
A: Roasted garlic, a glug of olive oil, chopped chives or even a sprinkle of nutritional yeast work wonders.
Give This Comfort Food a Whirl!
Look, if you were stressing about how to make really good mashed potatoes for your dairy-free friends, I hope you’re feeling a whole lot braver right now. The dairy free mashed potatoes recipe here is honestly life-changing and you’ll be surprised at just how decadent they taste. Plus, if you wanna take your side dish game up a notch, check out The BEST Dairy Free Mashed Potatoes – Simply Whisked for another stellar take or get some creative ideas from Vegan Mashed Potatoes | Minimalist Baker Recipes. Don’t forget—food’s about comfort and joy, so get in that kitchen and whip up something you’ll want to eat straight from the pot. No judgment if you do. 
Dairy Free Mashed Potatoes
Ingredients
Method
- Peel and chop the Yukon Gold or Russet potatoes into even-sized pieces.
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add the unsweetened plant milk, olive oil or vegan butter, salt, pepper, and garlic powder to the drained potatoes.
- Mash the potatoes until smooth and creamy, adjusting the liquid and seasoning to taste.
