You can make the best dairy free mashed potatoes without butter, milk, or cream. These are always a big hit at our holiday meals – most people would have a hard time telling the difference between this delicious vegan version and the regular variety. These fluffy spuds are sure to become a favorite part of your holiday menu!
There are so many amazing choices for holiday side dishes: stuffing, green bean casserole, corn casserole, sweet potato casserole…the list goes on.
I think one of my top favorites has to be mashed potatoes.
Fluffy, buttery, dairy free mashed potatoes are the perfect side dish for Thanksgiving dinner or for any occasion that requires a helping of comfort food.
If you love potatoes as much as I do, you might want to try my gluten free scalloped potatoes or perfectly seasoned roasted potatoes. They are delicious as well!
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Choosing a Dairy Free Milk
Not all dairy free milks are equal! You might want to taste test your preferred plant based milk before you make mashed potatoes with it. A strong tasting dairy free milk will alter the taste of the finished dish.
A plant-based milk with a neutral taste will be the best choice for mashed potatoes.
If you can’t find any dairy free milk that will work for your dietary needs, save some of the starchy water that you cooked the potatoes in, and use that instead of milk. It will help bind the potatoes together.
Ingredient Notes
- Potatoes – If you want light, fluffy, mashed potatoes, try using Russet potatoes. Russet potatoes have a very high starch content, and that’s why they produce very fluffy mashed potatoes. Yukon Gold potatoes are also a great choice! They’re richer than Russet potatoes, and have a naturally buttery flavor. They also look really nice – the yellow color is very inviting. I personally go back and forth – I think either Russet potatoes or Yukon Golds are a great choice.
- Dairy Free Milk – I recommend choosing a neutral tasting dairy free milk for this recipe. You could use rice milk, soy milk, flax milk, or any milk that works for your dietary needs. If you don’t have dairy free milk on hand, you could use broth or a little of the water you cooked the potatoes in. Of course, dairy free milk is the best choice, but you could make the other options work in a pinch.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery – it has a great buttery flavor. Feel free to use any brand that works for your dietary needs.
Step by Step Instructions
- Wash the potatoes, scrubbing the skin, and peel them. I like a palm peeler, as I feel it protects my fingers more than a regular potato peeler.
- Cut the potatoes into one inch cubes.
- Put the potatoes in a pot and cover with water. Bring to a boil, and cook until tender, about 15 minutes.
- Drain the water out of the pan, and add the dairy free milk, vegan buttery spread, and salt.
- Mash the potatoes using a potato masher. You could also use a mixer if you prefer.
- Add more vegan buttery spread and salt and pepper before serving if desired.
Gravy
What are mashed potatoes without gravy? I love my simple gluten free gravy recipe. It takes just minutes to make, and it’s savory, flavorful, and classic. It’s the perfect finishing touch to your holiday meal.
Even if you don’t eat meat, you can make my gravy recipe with vegetable broth. You can also purchase vegan gravy at many stores.
Make Ahead Instructions
If you want to get a head start on your Thanksgiving day prep, you can peel and cut up the potatoes the night before. Then place the diced potatoes in cold water, and put a plate on top to make sure they stay submerged. Store in the refrigerator overnight.
The next day, boil and prepare as outlined above.
Storage
Store leftovers in an airtight container in the refrigerator. They should stay fresh for 4-5 days.
Serving Suggestions
Serve these potatoes with gluten free gravy, or enjoy them plain, or topped with fresh chives. Serve them alongside oven roasted chicken legs, glazed carrots, and a green salad for a cozy Sunday dinner.
How to Use Leftover Mashed Potatoes
Our favorite thing to do is to shape leftover mashed potatoes into patties and fry them in a generous amount of vegan buttery spread. Season with a bit more salt and pepper, and enjoy the crispy, golden brown crust, and the creamy insides!Delicious!
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Recipe
Very Best Dairy Free Mashed Potatoes.
Ingredients
- 6 large Russet potatoes or 8 Yukon Gold potatoes, for about 3 pounds potatoes
- â…“ cup vegan buttery spread I used Earth Balance Soy Free Vegan Buttery Spread
- ¼ cup non-dairy milk
- ½ teaspoon salt
- salt and pepper to taste
Instructions
- Scrub the potatoes, then peel them and cut into one inch chunks.Â
- Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to medium high and boil for about 15 minutes, or until potatoes are easily pierced with a fork.
- Drain the water from the pan, then add the vegan butter spread, non-dairy milk, and salt. Mash with a potato masher until smooth. Add more milk if needed. (You could also use an electric mixer to mash the potatoes if you prefer).
- Season with more salt if needed and pepper. Top with dairy free gravy if desired.Â
D
I love mashed potatoes, and this recipe is really easy.
Lydia
The name says it all! The BEST Dairy Free Mashed Potatoes!!!!!!!! It’s the best ever of any recipe for mashed potatoes!!!! :)
Me
You can’t tell you can’t taste the coconut. It always overpowers everything I have ever tried putting it in.
Kelly Roenicke
I use So Delicious unsweetened coconut milk beverage found in the refrigerator section. I can testify that it truly has no coconut taste. If you use a different brand, or use canned coconut milk, you may taste the coconut.
Roger
Delicious!!!
Katie
Wonderful recipe!
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