Dairy free mashed potatoes are light, fluffy, creamy, buttery, with no dairy products. These fluffy spuds are sure to become a classic in your family’s holiday tradition.
What’s your favorite side dish to serve for a holiday meal?
I think one of my 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.
You can make the best mashed potatoes even without dairy 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 these vegan mashed potatoes and the regular variety.
Choosing the potatoes
If you want light, fluffy, mashed potatoes, Russet potatoes are a great choice. Russet potatoes have a very high starch content, and that’s why they produce very light and 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.
Choosing dairy free milk
I recommend choosing a neutral tasting dairy free milk for this recipe. I used So Delicious Unsweetened Coconut Milk, which is very neutral. 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.
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.
2. Cut the potatoes into one inch cubes.
3. Put the potatoes in a pot and cover with water. Bring to a boil, and cook until tender, about 15 minutes.
4. Drain the water out of the pan, and add the dairy free milk, vegan buttery spread, and salt.
5. Mash the potatoes using a potato masher. You could also use a mixer if you prefer.
6. Add more vegan buttery spread and salt and pepper before serving if desired.
Watch the video below to see how to make this classic side dish.
Store leftovers in an airtight container in the refrigerator. They should stay fresh for 4-5 days.
Making these ahead of time
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.
Serve these dairy free mashed potatoes with gluten free gravy. Or enjoy them plain, or topped with fresh chives.
You can also shape leftover mashed potatoes into patties and fry them in a generous amount of vegan buttery spread. Delicious!
More vegan potato recipes
Disclosure: This post contains affiliate links.
Very Best Dairy Free Mashed Potatoes.
Learn how to make the lightest, fluffiest, best dairy free mashed potatoes! This is a classic holiday side that everyone loves.
- 6 large Russet potatoes or 8 Yukon Gold potatoes, for about 3 pounds potatoes
- ⅓ cup vegan buttery spread I used Earth Balance Soy Free Vegan Buttery Spread
- ¼ cup non-dairy milk I used So Delicious Unsweetened Coconut Milk (from the refrigerator section)
- ½ teaspoon salt
- salt and pepper to taste
Scrub the potatoes, then peel them and cut into one inch chunks.
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.
Season with more salt if needed and pepper. Top with dairy free gravy if desired.
If you’re serving a crowd, feel free to double or triple this recipe.
If you want, you can prep the potatoes ahead of time by cleaning, peeling, and dicing them the night before. Place them in cold water and put a plate on top to keep them submerged. Refrigerate overnight, then boil the next day.
Store leftovers in the refrigerator. They should stay fresh for 4-5 days.
Use your favorite neutral tasting non-dairy milk for this recipe.