Introduction
There’s something truly magical about a spoonful of creamy mashed potatoes. It’s a dish that instantly conjures memories of family gatherings, cozy evenings, and the simple joy of good food. For many of us, it’s a cornerstone of comfort. But what if dietary restrictions, whether by choice or necessity, have left you feeling like you have to miss out on this classic? What if you’re longing for that velvety texture and rich flavor without any dairy? Well, get ready to rediscover the magic, because I’m thrilled to share a recipe that proves you absolutely can have it all: Dairy-Free Vegan Mashed Potatoes that are every bit as delicious, satisfying, and comforting as the traditional version, if not more so!
Why Make This Recipe
- Creamy & Indulgent: You get that velvety smooth texture without any dairy.
- Flavorful & Rich: You will find a deep flavor that will surprise and delight you.
- Diet-Friendly & Inclusive: These are perfect for vegans, those with dairy allergies, or anyone looking for a healthier choice.
- Easy to Make: Simple ingredients and easy steps mean you will succeed, even if you are new to cooking.
- Versatile Side Dish: This is the best side for almost any meal, from everyday dinners to holiday meals.
How to Make Dairy-Free Vegan Mashed Potatoes
Making these mashed potatoes is simple. You will cook potatoes until they are soft. Then, you drain them well and mash them with warm dairy-free milk, dairy-free butter, and seasonings. The key is not to over-mash them and to use warm liquids for the best texture.
Ingredients of Dairy-Free Vegan Mashed Potatoes
- Potatoes:
- Russet/Idaho potatoes (for fluffiness)
- Yukon Gold potatoes (for creaminess and buttery flavor)
- Dairy-Free Milk:
- Unsweetened almond milk
- Unsweetened oat milk (for extra creaminess)
- Unsweetened soy milk
- Dairy-Free Butter:
- Vegan butter sticks (like Miyoko’s Kitchen, Earth Balance)
- Coconut oil (use a neutral-tasting, unrefined type)
- Flavor Enhancers:
- Garlic (fresh cloves, minced)
- Nutritional Yeast (for a “cheesy” savory flavor)
- Salt (sea salt or Kosher salt)
- Freshly ground black pepper
- Optional: Fresh herbs (chives, parsley, rosemary)
Directions of Dairy-Free Vegan Mashed Potatoes
- Prepare the Potatoes: Wash, peel, and cut potatoes into uniform 1-inch pieces.
- Boil Until Tender: Put potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring to a boil, then lower the heat and simmer until the potatoes are soft when poked with a fork (15-20 minutes).
- Drain Thoroughly: This step is very important! Drain potatoes completely using a colander. For fluffier results, put them back into the hot pot over low heat for 1-2 minutes to let any extra water dry out.
- Heat Dairy-Free Liquids & Aromatics: While potatoes dry, gently heat dairy-free milk, dairy-free butter, and minced garlic in a small saucepan. Heat until the butter melts and the garlic smells good (do not boil).
- Mash to Perfection: Put the hot, dry potatoes back into the pot. Pour in about half of the warm dairy-free milk mixture. Start mashing with a potato masher.
- Incorporate Remaining Flavors: Slowly add more of the milk mixture, nutritional yeast, salt, and pepper until the potatoes reach your desired thickness. Do not mash too much, as this can make the potatoes sticky.
- Taste and Adjust: Taste the potatoes and add more salt, pepper, or nutritional yeast if needed for more flavor.
How to Serve Dairy-Free Vegan Mashed Potatoes
- Hearty Mains: Serve with vegan meatloaf, roasted vegetables, or a lentil shepherd’s pie.
- Gravy Love: Pour rich mushroom or savory onion gravy over them.
- Holiday Feasts: These are a key side for Thanksgiving, Christmas, or any special event.
- Comfort Food Pairing: Enjoy with a warm bowl of vegan chili or a comforting stew.
How to Store Dairy-Free Vegan Mashed Potatoes
You can make these mashed potatoes ahead of time. Let them cool completely. Then, store them in a sealed container in the refrigerator for up to 3-4 days. To reheat, warm them gently on the stovetop over low heat. Stir often and add a little more dairy-free milk or butter if you need to make them creamy again.
Tips to Make Dairy-Free Vegan Mashed Potatoes
- Don’t Overcook: If potatoes get too soft, your mash might be watery.
- Don’t Skimp on Draining: Too much water will ruin creamy mashed potatoes.
- Warm Your Liquids: Adding warm liquid to hot potatoes keeps them from getting cold and helps them mash smoothly.
- Mash While Hot: Potatoes mash easiest when they are still very hot.
- Customize Consistency: Add more or less dairy-free milk to get the texture you like, whether thick and chunky or smooth.
Variation
- Cheesy Garlic & Herb: Stir in chopped fresh chives, parsley, and a bit more nutritional yeast.
- Roasted Garlic: Roast whole garlic heads until soft. Squeeze the soft garlic into the potatoes before mashing for a sweet and savory taste.
- Pesto Swirl: Stir in a spoonful of your favorite dairy-free pesto.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Root Vegetable Blend: Mix in mashed parsnips, celeriac, or cauliflower for extra flavor and nutrients.
FAQs
Q1: Can I make these Dairy-Free Vegan Mashed Potatoes ahead of time?
A1: Yes, you can! Make the mashed potatoes as described. Let them cool completely. Then, put them in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them gently on the stovetop over low heat. Stir them often and add a splash more dairy-free milk or butter if needed to make them creamy again.
Q2: What’s the best type of potato for creamy Dairy-Free Vegan Mashed Potatoes?
A2: For the best creamy and fluffy Dairy-Free Vegan Mashed Potatoes, use both starchy Russet (or Idaho) potatoes and waxy Yukon Gold potatoes. Russets give fluffiness, and Yukon Golds add a natural buttery flavor and creamy texture. However, using just one type will still give you tasty results!
Q3: How do I prevent my Dairy-Free Vegan Mashed Potatoes from becoming gummy?
A3: The way to avoid sticky Dairy-Free Vegan Mashed Potatoes is to not mash them too much. Potatoes release gluten and get starchy when you mash them too much, which makes them gluey. Mash just until smooth, using a potato masher or a ricer, not an electric mixer. Handle them as little as possible once mashed.
Creamy Garlic & Herb Dairy-Free Mashed Potatoes
Equipment
- large pot
- colander
- small saucepan
- potato masher
Ingredients
Main Ingredients
- 2 lbs Russet/Idaho potatoes (about 4-5 medium), peeled and cut into 1-inch pieces
- 1 lb Yukon Gold potatoes (about 3-4 medium), peeled and cut into 1-inch pieces
- 1 cup unsweetened oat milk for extra creaminess
- 1/2 cup vegan butter (like Miyoko's Kitchen or Earth Balance)
- 4 cloves garlic minced
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/4 cup fresh chives finely chopped
- 2 tablespoons fresh parsley finely chopped
Instructions
Instructions
- Wash, peel, and cut the potatoes into uniform 1-inch pieces.
- Place potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 15-20 minutes until fork-tender.
- Drain potatoes thoroughly in a colander; for fluffier results, return them to the hot pot on low heat for 1-2 minutes to dry.
- While potatoes dry, gently heat oat milk, vegan butter, and minced garlic in a small saucepan until the butter melts and garlic is fragrant, ensuring not to boil.
- Return the hot, dry potatoes to the pot, add about half of the warm oat milk mixture, and begin mashing with a potato masher.
- Gradually add the remaining milk mixture, nutritional yeast, salt, and pepper until desired consistency is achieved, being careful not to overmash to prevent stickiness.
- Fold in the fresh chives and parsley.
- Taste and adjust seasonings as needed, then serve the mashed potatoes warm.