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!
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!
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.
- 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.
- 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.
- 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.
- 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)
- 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.
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.
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.
- 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).
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.
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.
No, if you let the potatoes cool before you try to mash them they won’t have the right creamy texture.
The combination of vegetable stock and starch from the potatoes ensure that these mashed potatoes are thick despite the lack of milk.
Did You Like This Recipe?
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Dairy-Free Garlic Mashed Potatoes (Without Milk)
- 3 lb Yukon gold potatoes peeled and quartered
- 1 qt vegetable stock
- 2 garlic cloves minced
- 1 tsp garlic powder
- kosher salt or sea salt
- freshly ground pepper
- 2 tbsp chives
- olive oil for drizzling, optional
- 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.
- 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.
- 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.
- 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.
- 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.