Dairy-Free Mashed Potatoes
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Dairy-Free Mashed Potatoes
These vegan mashed potatoes prove that comfort food doesn’t need dairy. Made from scratch with simple ingredients like russet potatoes and creamy plant-based butter, this dish is ready in about 30 minutes. It’s the perfect healthy mashed potatoes side for holidays or a cozy weeknight meal.
I developed this recipe after many Thanksgivings spent seeking that perfect, fluffy texture without dairy. The ritual of peeling potatoes and waiting for the boil is a quiet comfort to me, a moment of calm before a festive meal. I love serving these with my vegan Thanksgiving pot pie or alongside a simple roasted fingerling potatoes dish for a varied spread.
Why You’ll Love This Creamy Vegan Side
- Unbelievably Creamy Texture: Achieves a rich, smooth consistency using smart plant-based swaps.
- Quick & Easy Prep: Ready in 30 minutes with simple steps anyone can follow.
- Crowd-Pleasing Flavor: Loved by everyone, whether they follow a plant-based diet or not.
- Perfect for Meal Prep: Makes ahead beautifully for easy holiday or weeknight dinners.
What You’ll Need for Perfect Vegan Mashed Potatoes
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Russet Potatoes: Their high starch content creates the fluffiest texture for mashing.
- Unsweetened, Unflavored Plant-Based Milk: Warmed milk helps the potatoes absorb it smoothly without cooling the dish.
- Vegan Butter: Adds essential richness and that classic, comforting buttery flavor.
- Kosher Salt: Seasoning the cooking water and the final mash ensures flavor in every bite.
- Freshly Ground Black Pepper: Provides a subtle warmth that complements the creamy potatoes perfectly.
Vegan Mashed Potatoes
Creamy vegan mashed potatoes made with plant-based milk and vegan butter. This easy dairy-free recipe takes just 30 minutes for the perfect comfort food side dish.
Equipment
- large pot
- colander
- mixing bowl
- potato masher
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup unsweetened, unflavored plant-based milk, warmed
- 1/4 cup vegan butter plus more for serving
- 1 1/2 teaspoons kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the potato chunks in a large pot and cover them with cold water by 1 inch.
- Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer and cook for 15 to 20 minutes, or until the potatoes are very tender and pierce easily with a fork.
- Drain the potatoes thoroughly in a colander and return them to the warm pot over the low heat for 1 minute, stirring gently to allow any excess moisture to evaporate.
- Transfer the potatoes to a large mixing bowl and add the warmed plant-based milk, vegan butter, salt, and pepper.
- Use a potato masher to mash the potatoes until smooth and creamy, with all the ingredients fully incorporated. For a fluffier texture, use a hand mixer on low speed for 1-2 minutes.
- Taste and adjust seasoning with more salt and pepper if desired. Serve immediately with an extra pat of vegan butter on top.
Notes
For a fluffier texture, use a hand mixer on low speed for 1-2 minutes. Taste and adjust seasoning with more salt and pepper if desired.
Simple Ways to Customize Your Potatoes
- Garlic Herb Infusion: Add a few cloves of roasted garlic or fresh herbs like chives or rosemary.
- Cheesy Vegan Twist: Stir in a tablespoon of nutritional yeast for a savory, cheesy flavor.
- Creamier Version: Replace a portion of the milk with unsweetened vegan sour cream or yogurt.
My Pro Tips for Fluffy Vegan Mash
- Potato Selection: Use starchy russet potatoes for the lightest, fluffiest texture possible.
- Thorough Draining: Let the potatoes steam dry in the warm pot to remove excess moisture, which is key for creamy mashed potatoes.
- Warm Your Liquids: Adding cold plant-based milk can make the potatoes gummy, so always warm it first.
- Don’t Overwork: Mash just until smooth; over-mixing can release too much starch and create a gluey texture.
How to Store and Reheat Your Leftovers
- Store: Keep in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge.
- Reheat: Warm gently in a saucepan over low heat with a splash of plant-based milk, stirring often.
- Make-Ahead Tip: You can make these a day ahead; store covered in the fridge and reheat before serving.
Frequently Asked Questions
What is the best potato for vegan mashed potatoes?
Starchy potatoes like Russets or Yukon Golds are ideal. Russets yield a fluffy, light texture that absorbs the plant-based milk and butter beautifully, while Yukon Golds offer a naturally buttery flavor and creamier consistency.
Can you make mashed potatoes with almond milk?
Yes, unsweetened and unflavored almond milk works well. For the creamiest results, I often prefer oat or soy milk as they have a richer texture, but almond milk is a great option if it’s what you have on hand.
How do you keep vegan mashed potatoes from being gluey?
Avoid over-mixing, which releases excess starch. Use a potato masher instead of a food processor, and ensure your potatoes are well-drained and steamed dry in the pot after boiling.
Can I make vegan mashed potatoes ahead of time?
Absolutely. They reheat beautifully. Store them in the fridge and gently reheat on the stove with a little extra plant-based milk to bring back the creamy consistency, perfect for a stress-free holiday meal.
More Cozy Potato Recipes to Try
Make This Irresistible Vegan Mashed Potatoes Tonight
With its incredibly creamy texture and satisfying, comforting flavor, this dish will become a staple on your table. It’s simple enough for a Tuesday night yet elegant enough for your holiday feast. I hope this recipe brings as much warmth to your kitchen as it has to mine.
