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Dairy Free Mashed Potatoes

Creamy, fluffy mashed potatoes made without dairy, using plant-based alternatives like almond milk and olive oil for a delicious comfort food experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold or Russet potatoes Yukon Golds are recommended for a butter-like flavor.
  • 1 cup unsweetened plant milk (almond, oat, or cashew) Ensure the milk is unsweetened.
  • 3 tablespoons olive oil or vegan butter Adds richness to the mashed potatoes.
  • to taste salt
  • to taste black pepper
  • 1 teaspoon garlic powder Optional for added flavor.

Method
 

Preparation
  1. Peel and chop the Yukon Gold or Russet potatoes into even-sized pieces.
  2. Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
  3. Drain the potatoes and return them to the pot.
Mashing
  1. Add the unsweetened plant milk, olive oil or vegan butter, salt, pepper, and garlic powder to the drained potatoes.
  2. Mash the potatoes until smooth and creamy, adjusting the liquid and seasoning to taste.

Notes

Mashed potatoes can be made ahead of time. Reheat with a splash of plant milk. Leftover mashed potatoes can be shaped into patties or stirred into soups. They taste even better the next day.