These dairy-free mashed potatoes are creamy and rich, but surprise: they’re not made with milk, cream, or butter!
Whether you’re vegan, lactose intolerant, or have a dairy allergy, these dairy-free mashed potatoes will save your Thanksgiving dinner—or any day when you’ve got a hankering for creamy mashed potatoes. They are truly every bit as tasty as the original!
Why You’ll Love This Dairy-Free Mashed Potatoes Recipe
- Delicious enough for everyone to enjoy. This isn’t a recipe only for those who can’t have dairy; it’s a dish that the whole family will love. Which means you don’t have to make two separate batches of mashed potatoes for Thanksgiving!
- Easy to customize. As with traditional mashed potatoes, there are endless ways to jazz up these mashed potatoes, whether you smother them in gravy or give them an upgrade with fresh herbs.
- Simple to make. A short ingredient list and easy instructions make these dairy-free mashed potatoes great for busy holiday prep and beginning cooks.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Yukon gold potatoes – Buttery and creamy, these are perfect for making mashed potatoes.
- Unsweetened non-dairy milk – Make sure it’s an unsweetened and unflavored variety. (No one wants vanilla almond milk in their mashed potatoes!)
- Unsweetened non-dairy yogurt – You’ll want plain yogurt here.
- Non-dairy butter or olive oil – Non-dairy butter will give you more of a buttery flavor than oil.
- Salt and ground black pepper
- Fresh chives
Tips for Success
- Cut the potatoes into even sizes. This ensures that they all finish boiling at the same time!
- Don’t overwork the potatoes. Be careful not to overwork the potatoes when mashing and stirring in the other ingredients. Overworking can result in gluey mashed potatoes.
- Use a potato ricer for extra creamy texture. For an ultra-smooth and creamy texture, use a potato ricer instead of a potato masher.
Variations
- Try other herbs. Add fresh herbs like parsley, dill, or rosemary to infuse the mashed potatoes with flavor.
- Make them (non-dairy) cheesy. Fold plant-based cheddar shreds into the mashed potatoes to make them cheesy.
- Add roasted garlic. Roast garlic, mash the cloves into a paste, and stir this into the mashed potatoes.
How to Store and Reheat Leftovers
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
- Freezer: Transfer mashed potatoes to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm mashed potatoes in the microwave for best results.
- 2 lbs yukon gold potatoes
- ¼ cup unsweetened non-dairy milk
- ¼ cup unsweetened non-dairy yogurt
- 2 tablespoons non-dairy butter or olive oil
- 2 teaspoons (or more) salt (to taste)
- ¼ teaspoon ground black pepper
- Fresh chives to serve (optional)
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Bring a pot with 2(ish) quarts of water to a boil.
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Peel and chop the potatoes into 2″ thick pieces.
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Once the water is boiling, add the potatoes to the pot and cook for 16 – 20 minutes until the potatoes are fork-tender.
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Drain the potatoes then mash them using a potato masher or pastry cutter. Add the remaining ingreidents and stir until smooth. Taste and add more salt and pepper as needed.
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Serve the the mashed potatoes with your favorite protein and vegetable (check the post for more ideas!). Enjoy!
Calories: 161kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 821mg | Potassium: 653mg | Fiber: 3g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 32mg | Calcium: 45mg | Iron: 1mg
