Mashed potatoes used to take up half my plate as a kid whenever they were served. Some things never change — I still love mashed potatoes — but others have: I now make them dairy-free and, sadly, I can’t eat the same huge portions I once did. 😉 These creamy Dairy-Free Mashed Potatoes solve that problem deliciously.
Why You Will Love These Easy Homemade Dairy-Free Mashed Potatoes
- Taste indistinguishable from traditional mashed potatoes. I’ve served these at Thanksgiving and Christmas for years and they’re the only mashed potatoes I make. They’re that good — people rarely notice they’re dairy-free, and leftovers are uncommon unless I make a huge batch.
- Simple and quick to make.
- Only a few everyday ingredients.
6 Simple Ingredients
- Potatoes. Russets or Yukon Golds work well — choose based on your texture preference.
- Broth. Vegetable or chicken broth adds flavor; use vegetable broth to keep the recipe vegan.
- Vegan butter. A plant-based buttery spread like Earth Balance makes them rich and creamy.
- Almond milk. Or another unsweetened, unflavored milk substitute.
- Salt and pepper. To taste.
Making Mashed Potatoes Dairy-Free
Turning classic mashed potatoes into a dairy-free version is mostly about swapping the butter and milk. I like to boil the potatoes in a mix of half water and half broth to infuse extra flavor, but if you prefer you can boil them in plain water and add seasoned broth later. When I travel, I often rely on what’s available and simply “doctor up” plain boiled potatoes with dairy-free butter and unsweetened almond milk. For creamier texture, add more vegan butter rather than more milk — the fat keeps the potatoes silky without thinning them out.
A little tip: try organic potatoes if you haven’t — I often prefer their flavor and texture, though regular potatoes also work well.
Other Dairy-Free Holiday Recipes
If you’re building a dairy-free holiday menu, consider other allergy-friendly sides and desserts that pair well with these mashed potatoes.
- Dairy-free green bean casserole
- Dairy-free pumpkin pie
- Dairy-free pie crust
- Dairy-free lemon pecan pie
- Dairy-free, vegan cookies and other allergy-friendly treats
Creamy Dairy-Free Mashed Potatoes
Kelly Kirkendoll
Pin Recipe
Ingredients
- 10-12 medium-sized potatoes (use fewer if potatoes are large)
- 4 cups vegetable broth or organic chicken broth (choose gluten-free if needed)
- 1/4 cup dairy-free “butter” (such as Earth Balance vegan buttery sticks) Use a soy-free alternative if avoiding soy
- 1/4 cup unsweetened, original almond milk (no vanilla)
- Salt and pepper to taste
Instructions
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Peel and cube 10–12 medium potatoes (use fewer if potatoes are large).
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Place cubed potatoes in a large pot and cover with a mix of half water and half broth.
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Bring to a boil and cook until potatoes are tender when pierced with a fork.
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Drain the cooking liquid.
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Mash the potatoes to your preferred texture.
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Stir in dairy-free “butter” and almond milk. For extra creaminess, add more butter rather than more milk. Mash or whip longer if you prefer very smooth potatoes; leave a few lumps if you like them rustic.
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Season with salt and pepper to taste.
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Serve warm and enjoy!