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    Dairy-Free Garlic Mashed Potatoes

    Published: Mar 25, 2023 · Modified: Oct 28, 2024 by Alec Totto · The following content may contain paid links. When you click and shop the links, we receive a commission.

    Jump to Recipe

    These Dairy-Free Mashed Potatoes have all the creamy richness of classic mashed potatoes but without the milk or butter. All you need are Yukon potatoes, vegetable stock, garlic, salt and pepper, and chives. Serve for a weeknight dinner or holidays!

    The best dairy-free vegan garlic mashed potatoes made without any milk in a blue and white porcelain bowl.

    We love mashed potatoes but our stomachs can't always handle the dairy. In order to enjoy the best of both worlds, we developed this simple and surprisingly flavorful recipe. Plus, it has a creamy consistency and is easy to digest.

    Unlike other vegan mashed potato recipes, it doesn't use any vegan butter or alternative milk. It's simply creamy because of our method! Make it for your next weeknight, family, or holiday meal. Trust us, your guests won't be disappointed!

    Jump to:
    • About Dairy Free Mashed Potatoes
    • What Can You Substitute for Milk in Mashed Potatoes?
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Equipment
    • Storage
    • Top tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • Dairy-Free Garlic Mashed Potatoes

    About Dairy Free Mashed Potatoes

    • Taste - Despite the lack of dairy, these potatoes are buttery and robustly flavored.
    • Texture - The potatoes are the perfect balance of creamy and fluffy.
    • Effort - You just need to to boil the potatoes, mash them, then mix in the seasoning.
    • Time - It takes about 20 minutes to prep the potatoes then 25 minutes to cook them.

    What Can You Substitute for Milk in Mashed Potatoes?

    There are a bunch of good non-dairy substitutes for milk. You can use a non-dairy milk like almond, oat, or coconut milk; vegan butter or sour cream; chicken or vegetable stock; or a combination of these. However, we prefer vegetable stock because it has minimal additives, is easy on the stomach, and still has a rich flavor.

    Ingredients

    Ingredients to make vegan dairy-free mashed potatoes, stock, yukon potatoes, garlic, chives, pepper, kosher salt.
    • Yukon gold potatoes - Yukon potatoes are our favorite potatoes for mashing because they are both buttery and fluffy when mashed.
    • Vegetable stock - Vegetable stock adds richness to the potatoes.
    • Garlic and Garlic powder - We use both garlic and garlic powder to add the quintessential aroma.
    • Kosher salt or sea salt - Salt enhances the rich flavors of the potatoes.
    • Freshly ground black pepper - Black pepper adds a little spice.
    • Chives - Chives add a light oniony flavor.

    See recipe card for quantities.

    Substitutions

    • Red potatoes - While less buttery than Yukon potatoes, these potatoes have a distinctly delicious taste and hold their shape when boiled.
    • Russet potatoes - These oblong potatoes are very light and fluffy when mashed.
    • Chicken broth - Use chicken broth instead of vegetable broth if you prefer the flavor.
    • No garlic - Omit garlic if it's too strong for your stomach.

    Variations

    • Green Onion - Add thin sliced green onion for a bright garnish.
    • Herbs - Rosemary and thyme will make the mashed potatoes extra herbaceous.
    • Miso mashed potatoes - Add a spoonful of white miso paste when mashing the potatoes for a boost in probiotics and a uniquely flavored twist on mashed potatoes. If you are not a fan of miso, check out our Roasted Garlic Mashed Potatoes for a classic mashed potatoes recipe.
    • Truffle oil - Stir in a drizzle of truffle oil before serving for a fragrant twist.

    Instructions

    Steps to make dairy-free garlic mashed potatoes, including boiling potatoes in broth, mashing the drained potatoes, adding broth and seasoning, and mixing.
    • Boil potatoes - In a large pot, add peeled potatoes. Add enough broth to cover the potatoes then bring the broth to a boil. Cook for 20-25 minutes or until tender. (Photo 1)
    • Strain and mash potatoes - Once the potatoes are cooked, reserve 1 cup of the broth in a heat-safe cup or bowl. Strain the potatoes and place them back in the pot. Then use a potato masher or a potato ricer to mash the potatoes. (Photo 2)
    • Add broth and seasoning - Once most of the potatoes are mashed, mix in about a quarter cup of the reserved broth, minced garlic, garlic powder, kosher salt, and ground pepper. If the potatoes are too dry, add more broth a quarter cup at a time until it reaches the desired consistency. (Photo 3 and 4)
    Steps to make dairy-free garlic mashed potatoes, including adding chives, transferring to a serving bowl, and using the back of the spoon to create swooshes.
    • Season and serve - Fold in chives and serve immediately. (Photo 5)
    • Add swooshes and olive oil - Transfer the mashed potatoes to a serving bowl. Use the back of a spoon to create swooshes and top with a drizzle of olive oil, if desired.

    Pro tip - If you want to add crunch to your mashed potatoes, don't peel the potato skins in the beginning. Instead, skip the skin peeling step then follow the remaining steps.

    Equipment

    These vegan mashed potatoes require common kitchen essentials. You will need a potato peeler, measuring cups, skillet or non-stick pan, a medium pot or dutch oven, a potato masher, a hand or electric mixer, a wooden spoon; and a serving bowl.

    Storage

    Store leftover dairy-free mashed potatoes in an air-tight container in the refrigerator for up to 3 days. Reheat leftover dairy free mashed potatoes in a pan or dutch oven over low heat or microwave them in a microwave safe container until hot.

    Top tips

    • If serving the mashed potatoes in a serving bowl, you can use the back of a large spoon to create swoops, then garnish the potatoes with chives.
    • Be careful to not overcook the potatoes or they will be too mushy (from absorbing too much water).

    Recipe FAQs

    Are vegan mashed potatoes healthy?

    Yes, not only are these mashed potatoes gut friendly, they are also nutrient rich. Vegetable broth is a good source of vitamins and minerals and potatoes are packed with Vitamin C and potassium.

    What can I eat with mashed potatoes besides meat?

    These mashed potatoes are delicious with a classic Thanksgiving recipe like our Homemade Stuffing (just replace chicken stock with vegetable stock), a crunchy and flavorful side like our Corn and Zucchini Fritters, or a yummy veggie like our Honeynut Squash or Elotes Style Corn.

    Should you let the potatoes cool before you mash them?

    No, if you let the potatoes cool before you try to mash them they won't have the right creamy texture.

    How can I thicken mashed potatoes without milk?

    The combination of vegetable stock and starch from the potatoes ensure that these mashed potatoes are thick despite the lack of milk.

    Related Recipes

    • Healthy, easy chicken miso soup for IBD (ulcerative colitis, Crohn's) and sensitive stomachs in a white Le Creuset bowl topped with scallions.
      Easy Chicken Miso Soup
    • Healthy juicy Italian chicken meatballs with parsley, parmigiano-reggiano, and panko on a plate.
      Healthy Italian Chicken Meatballs
    • Baked sweet potato slices seasoned with garlic powder, maple syrup, and kosher salt on a parchment paper-lined sheet pan.
      Baked Sweet Potato Slices
    • Chicken meatball soup with yukon potatoes, carrots, onion, and spinach in a ceramic bowl.
      Chicken Meatball Soup

    Did You Like This Recipe?

    Love these easy dairy free mashed potatoes? Please leave a 5-star rating in the recipe card below & leave a comment below. If you are looking for something to pair with these potatoes, check out our extensive list of dishes to serve with mashed potatoes.

    Sign up for HGL’s newsletter and keep in touch on Instagram, Facebook, and TikTok. If you make this recipe, tag #happygutlucky so we can see your gluten free mashed potatoes!

    The best dairy-free vegan garlic mashed potatoes made without any milk in a blue and white porcelain bowl.
    Print Recipe Pin Recipe
    5 from 1 vote

    Dairy-Free Garlic Mashed Potatoes

    These Dairy-Free Mashed Potatoes have all the creamy richness of classic mashed potatoes but without the milk or butter. All you need are Yukon potatoes, vegetable stock, garlic, salt and pepper, and chives. Serve for a weeknight dinner or holidays!
    Prep Time20 minutes mins
    Cook Time25 minutes mins
    Total Time45 minutes mins
    Course: Side Dish
    Cuisine: American
    Keyword: dairy free mashed potatoes, how to make mashed potatoes without milk, mashed potatoes without milk, substitute for milk in mashed potatoes, vegan mashed potatoes, vegan mashed potatoes recipe
    Servings: 6
    Calories: 186kcal

    Ingredients

    • 3 lb Yukon gold potatoes peeled and quartered
    • 1 qt vegetable stock
    • 2 garlic cloves minced
    • 1 teaspoon garlic powder
    • kosher salt or sea salt
    • freshly ground pepper
    • 2 tablespoon chives
    • olive oil for drizzling, optional

    Instructions

    • Boil potatoes - In a large pot, add peeled potatoes. Add enough broth to cover the potatoes then bring the broth to a boil. Cook for 20-25 minutes or until tender.
      3 lb Yukon gold potatoes, 1 qt vegetable stock
    • Strain and mash potatoes - Once the potatoes are cooked, reserve 1 cup of the broth in a heat-safe cup or bowl. Strain the potatoes and place them back in the pot. Use a potato masher or a potato ricer to mash the potatoes. Once most of the potatoes are mashed, mix in about a quarter cup of the reserved broth, minced garlic, garlic powder, kosher salt, and ground pepper. If too dry, add more broth a quarter cup at a time until it reaches the desired consistency.
      2 garlic cloves, 1 teaspoon garlic powder, kosher salt or sea salt, freshly ground pepper
    • Season and serve - Fold in chives and transfer the mashed potatoes to a serving bowl. Use the back of a spoon to create swooshes and top with a drizzle of olive oil, if desired. Serve immediately.
      2 tablespoon chives, olive oil

    Notes

    This recipe does not use vegan butter because many vegan butter brands contain coconut derivatives, which can be hard on the stomach, especially if you are in an ulcerative colitis flare.
    Top Tips
    • In order to add crunch to your mashed potatoes, skip the potato skin peeling step then follow the remaining steps. This will add crunchy potato skins throughout your potatoes.
    • If serving in a serving bowl, use the back of a large spoon to create swoops, then garnish with chives.
    Storage
    • Refrigerate leftover mashed potatoes in an air-tight container for up to 3 days. Reheat leftover vegan mashed potatoes in a pan or dutch oven over low heat or microwave them in a microwave safe container until hot.

    Nutrition

    Calories: 186kcal | Carbohydrates: 42g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 645mg | Potassium: 968mg | Fiber: 5g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 46mg | Calcium: 30mg | Iron: 2mg
    Tried this recipe?Mention @happygutlucky_ or tag #happygutlucky!

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      Roasted Japanese Sweet Potatoes with Miso Tahini Dressing
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      Roasted Beet and Greek Yogurt Salad

    Reader Interactions

    Comments

    1. Paula

      November 01, 2024 at 11:01 pm

      5 stars
      Can't handle milk, but I still love creamy mashed potatoes. Can't believe these are dairy free!

      Reply
      • Alec Totto

        November 12, 2024 at 2:34 am

        Thank you for making our recipe. We're so glad you enjoyed it! The broth and ricing method make a nice creamy texture. We recommend enjoying a batch with Oven Roasted Whole Chicken. Thank you! - Alec & Kat

        Reply

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    Alec and Kathleen, founders of Happy Gut Lucky, a recipe blog focused on gut-friendly recipes.

    We're Alec & Kat, the recipe developers, food photographers, and authors of Happy Gut Lucky. Here you'll find no-fuss, gut-friendly recipes suited for those living with IBD, gluten intolerance, dairy aversion, or any gut challenges.

    More about us →

    Alec and Kathleen, founders of Happy Gut Lucky, a recipe blog focused on gut-friendly recipes.

    We're Alec & Kat, the recipe developers, food photographers, and authors of Happy Gut Lucky. Here you'll find no-fuss, gut-friendly recipes suited for those living with IBD, gluten intolerance, dairy aversion, or any gut challenges.

    More about us →

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