Dairy-Free Mashed Potatoes – Detoxinista

Dairy-free mashed Potatoes can taste just as delicious as the kind made with butter! This popular Thanksgiving side dish has all the flavor you love minus the dairy. 

This is the perfect side dish for serving a dairy-free guest at Thanksgiving. We make these every year because we have a dairy-free family member, and everyone else can never tell the difference! 

No complicated ingredients are required, so these come together just as quickly as traditional mashers.

Ingredients You’ll Need

This recipe calls for Yukon Gold or Russet potatoes. Since you’ll have to peel them for the creamiest texture, pick whichever option looks the largest at the store. (Larger potatoes are easier to peel.) Yukon Gold potatoes will require less liquid for mashing, so just keep that in mind.

This mashed potato recipe calls for your favorite dairy-free milk to add creaminess. We keep almond milk in the fridge, but you could also use unsweetened soy milk, oat milk, or cashew milk. 

(Coconut milk would probably add a coconut flavor, so keep that in mind if you want to use it.)

Adding some garlic sauteed in olive oil gives these potatoes flavor, without relying on store-bought substitutes, like dairy-free cream cheese or a vegan buttery spread. 

How to Make Dairy-Free Mashed Potatoes

The worst part of making fresh mashed potatoes is the first step: peeling the potatoes. Get other family members involved if you can! 

To speed this recipe along, fill a 5-quart or larger saucepan halfway-full with water. Set this on the stove over high heat to start warming up. (Waiting for the water to come to a boil can take a while, so this will help the process go faster while you finish the prep work.)

Once the potatoes have been peeled, cut them into roughly 1-inch chunks. As long as the pieces are similarly sized, they should cook evenly. 

When you’ve cut all the potatoes into chunks, transfer them to the large pot of water on the stove. The water should completely cover the potatoes. If it doesn’t, top it off with a little more. 

Once the water is boiling, set a timer for 20 minutes. You can lower the heat slightly to keep the potatoes at a gentle boil. You’ll know they are done when they are fork tender, meaning you can insert a fork into several chunks and they slip right off the fork. 

Cover the pot with a lid, leaving a small gap, then use oven mitts to hold onto the pot and lid tightly. Drain the water into the sink, leaving the tender potatoes in the pot. 

For garlic-mashed potatoes, add 2 tablespoons of olive oil to a separate skillet. Mince or grate 3 large garlic cloves into the oil and cook for 2 minutes, or until they smell fragrant. If the garlic starts to stick to the pan, add a tablespoon of water and stir again. 

Transfer the garlic to the pot of drained potatoes, then season with 2 teaspoons of fine sea salt and a 1/2 teaspoon of ground black pepper. Use a potato masher or potato ricer to start mashing the seasoning into the potatoes. 

Add 3/4 cup of warm, dairy-free milk to the pot. (Start with less if you’re using yellow potatoes.) Continue mashing, until the potatoes look relatively smooth and fluffy. You’re in charge of the texture, so mash as much or as little as you like. 

Break out the electric hand mixer if you prefer your potatoes to be super-smooth.

Season with extra salt or pepper, to taste. If your potatoes taste bland, you didn’t use enough salt. 

Enjoy these warm with your favorite toppings. Try topping them with vegan butter and fresh herbs, like chopped chives or thyme. 

Leftovers will keep well in an airtight container for up to 5 days in the fridge. Potatoes will thicken when chilled, so you may need to add an extra splash of water when you reheat them again. 

Need more dairy-free recipes for Thanksgiving dinner? Try Vegan Mac and Cheese, Green Bean Casserole, and Vegan Pumpkin Pie. (They can all be gluten-free, too.)

If you try these vegan mashed potatoes, please leave a comment and star rating below letting me know how you like it.