These dairy-free mashed potatoes are a kitchen staple in our home! They are very easy to make, filling, and tasty too. You can’t even tell that they aren’t made with actual dairy products.
Looking for a dairy-free/vegan dip or appetizer? Check out my green olive tapenade recipe!
Why dairy-free?
My family and I are Eastern Orthodox Christians and we fast from meat and dairy products certain times of the week and year. So we like to have good, filling options when we are in a fasting period!
Why I love this dairy-free mashed potatoes recipe
This recipe is made with 3 main ingredients plus whatever seasonings you would like, I’ll go over what seasonings I use down below. It also takes less then an hour to make and we have leftovers for a few extra meals too.
What do dairy-free mashed potatoes taste like?
These mashed potatoes are very rich and creamy. In fact, if I didn’t make these myself, I’d swear there was a stick of butter or cup of milk hidden in them!
How to serve dairy-free mashed potatoes
These potatoes are incredibly versatile and pair perfectly with a variety of main dishes. Depending on the day, here are our favorite ways to serve them:
The Best Leftovers: If you have any left over, they reheat beautifully for a quick lunch the next day!
During Fasting Periods: Serve alongside a protein like grilled shrimp or baked fish. For a strictly plant-based meal, top them with a rich mushroom gravy and a side of tangy sauerkraut.
On Fast-Free Days: These are the ultimate companion to comfort food classics. They are wonderful with a slow-cooked pot roast, crispy fried chicken, or a thick slice of savory meatloaf.
What is the best milk substitute for dairy-free mashed potatoes?
Through plenty of trial and error, I’ve found that oat milk is the hands-down winner. It’s creamy, neutral, and gives the potatoes a rich consistency that almond or soy milk just can’t quite match.
Oat milk is truly the best dairy-free milk for cooking. According to Healthline, its natural creaminess and subtle sweetness make it the closest match to traditional dairy, ensuring your potatoes are never watery or thin.
Pro tip: Make sure that whatever milk substitute you use is plain and unsweetened! You wouldn’t want to make the mashed potatoes taste funny by having a hint of vanilla in them.
What is the best dairy-free butter alternative for mashing?
I will typically use the soy-free Earth Balance butter! It’s dairy-free of course and taste pretty close to authentic butter. It also melts easily too!
However, in a pinch, you could really do any plant-based butter or margarine.
Ingredients variations
The Potato Base: If you can’t find Yellow or Yukon Gold potatoes, Russets are your next best bet. They are starchier, which makes for an extra fluffy, “cloud-like” mash, though they aren’t quite as naturally buttery as the yellow variety.
The Creamy Element: While oat milk is the gold standard for creaminess, you can swap it for unsweetened almond or soy milk in a pinch. If you are entirely out of milk, use a 1/2 cup of the starchy potato boiling water—it helps bind everything together and keeps the dish flavorful.
The Fat Source: If you don’t have plant-based butter on hand, a high-quality Extra Virgin Olive Oil is a fantastic Mediterranean-style swap. It adds a beautiful fruity note and heart-healthy fats, which is very traditional in many Orthodox fasting recipes!
Roasted Garlic: Swap the garlic salt for a whole head of roasted garlic. Just squeeze the softened cloves into the potatoes before mashing for a mellow, caramelized flavor.
Fresh Greenery: Stir in finely chopped chives, green onions, or fresh dill right before serving to add a pop of color and a bite of freshness.
The “Cheesy” Secret: For a savory, nutty flavor without the cheese, add 1–2 tablespoons of nutritional yeast. It’s a favorite for kids and adds a great depth of flavor.
A Hint of Spice: A pinch of smoked paprika or onion powder can take these from a simple side dish to the star of the plate.
Equipment needed
Potato peeler
Measuring cups and spoons
Pairing knife
Pot for boiling the potatoes
Colander
Potato masher
Spoon for mixing and serving
Ingredients for dairy-free mashed potatoes
3 lbs of yellow potatoes (such as Yukon Gold), peeled and cut into chunks
3 tablespoons of plant-based butter substitute
1/2-3/4 cup of unsweetened oat milk
3/4 teaspoon garlic salt
3/4-1 teaspoon of salt (to taste)
1/4 teaspoon of black pepper
1-2 tablespoons of chopped fresh parsley (or 1-2 teaspoons dried)
How to make dairy-free mashed potatoes
Start by peeling and cutting the potatoes into chunks.
Next, add the potato chunks to a large pot and add just enough water to cover the potato chunks. Then boil the potato chunks for 15-20 minutes, or until they are tender enough for a fork to go through them.
Drain the potatoes and return them to the pot. Let them sit for a couple minutes so that any excess moisture evaporates.
Add plant-based butter and begin mashing. Then pour in oat milk and continue to mash until you’ve achieved a smooth texture.
Next, stir in the salt, garlic salt, pepper, and parsley. Taste and adjust seasoning if need be.
Garnish with extra parsley and/or a pat of plant-based butter if desired and serve warm. 🙂
How to store
Fridge: Store any leftovers in the fridge in an airtight container for 3-5 days.
Freezer: Place your mashed potatoes in a freezer-safe bag or container and store for up to 1 month. Just be sure to thaw overnight in the fridge before reheating.
Dairy-Free Mashed Potatoes
Equipment
- Potato peeler
- Measuring cups and spoons
- Pairing knife
- Pot for boiling the potatoes
- Colander
- Potato Masher
- Spoon for mixing and serving
Ingredients
- 3 lbs of yellow potatoes such as Yukon Gold, peeled and cut into chunks
- 3 tablespoons of plant-based butter substitute
- 1/2-3/4 cup of unsweetened oat milk
- 3/4 teaspoon garlic salt
- 3/4-1 teaspoon of salt to taste
- 1/4 teaspoon of black pepper
- 1-2 tablespoons of chopped fresh parsley (or 1-2 teaspoon
Instructions
- Start by peeling and cutting the potatoes into chunks.
- Next, add the potato chunks to a large pot and add just enough water to cover the potato chunks. Then boil the potato chunks for 15-20 minutes, or until they are tender enough for a fork to go through them.
- Drain the potatoes and return them to the pot. Let them sit for a couple minutes so that any excess moisture evaporates.
- Add plant-based butter and begin mashing. Then pour in oat milk and continue to mash until you’ve achieved a smooth texture.
- Next, stir in the salt, garlic salt, pepper, and parsley. Taste and adjust seasoning if need be.
- Garnish with extra parsley and/or a pat of plant-based butter if desired and serve warm. 🙂
Notes
Tips and tricks for dairy-free mashed potatoes
Chop small: The smaller the pieces of potatoes you chop, the better. This is because it will take less time for them to boil all the way and become soft.
Don’t over-mash: Use a hand masher or potato ricer for the best results. Avoid using a food processor or blender, as the high speed will break down the starch too much and make the potatoes “gluey” or sticky.
Warm your milk: For the creamiest texture, warm your oat milk slightly before adding it to the potatoes. Adding cool milk can shock the starches and lower the temperature of your meal too quickly.
Salt the water: Add a good pinch of salt to the boiling water. The potatoes will absorb the seasonings as they cook, giving them a deeper flavor.
Slowly pour: Add the oat milk half a cup at a time. Depending on the texture you are going for, you may want a little more or a little less oat milk. This will allow you to control the consistency so that your mashed potatoes stay thick and fluffy.
Let me know if you have any questions or concerns about this recipe! I hope you enjoy!! 🙂