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Dairy-free mashed Potatoes can taste just as delicious as the kind made with butter! This popular Thanksgiving side dish has all the flavor you love minus the dairy.
This is the perfect side dish for serving a dairy-free guest at Thanksgiving. We make these every year because we have a dairy-free family member, and everyone else can never tell the difference!
No complicated ingredients are required, so these come together just as quickly as traditional mashers.
Ingredients You’ll Need
This recipe calls for Yukon Gold or Russet potatoes. Since you’ll have to peel them for the creamiest texture, pick whichever option looks the largest at the store. (Larger potatoes are easier to peel.) Yukon Gold potatoes will require less liquid for mashing, so just keep that in mind.
This mashed potato recipe calls for your favorite dairy-free milk to add creaminess. We keep almond milk in the fridge, but you could also use unsweetened soy milk, oat milk, or cashew milk.
(Coconut milk would probably add a coconut flavor, so keep that in mind if you want to use it.)
Adding some garlic sauteed in olive oil gives these potatoes flavor, without relying on store-bought substitutes, like dairy-free cream cheese or a vegan buttery spread.
How to Make Dairy-Free Mashed Potatoes
The worst part of making fresh mashed potatoes is the first step: peeling the potatoes. Get other family members involved if you can!
To speed this recipe along, fill a 5-quart or larger saucepan halfway-full with water. Set this on the stove over high heat to start warming up. (Waiting for the water to come to a boil can take a while, so this will help the process go faster while you finish the prep work.)
Once the potatoes have been peeled, cut them into roughly 1-inch chunks. As long as the pieces are similarly sized, they should cook evenly.
When you’ve cut all the potatoes into chunks, transfer them to the large pot of water on the stove. The water should completely cover the potatoes. If it doesn’t, top it off with a little more.
Detoxinista Tip
A 5-quart pot is the smallest pot you can use for boiling 5 pounds of potatoes. You’ll need a larger option if you need to make more than that.
Once the water is boiling, set a timer for 20 minutes. You can lower the heat slightly to keep the potatoes at a gentle boil. You’ll know they are done when they are fork tender, meaning you can insert a fork into several chunks and they slip right off the fork.
Cover the pot with a lid, leaving a small gap, then use oven mitts to hold onto the pot and lid tightly. Drain the water into the sink, leaving the tender potatoes in the pot.
For garlic-mashed potatoes, add 2 tablespoons of olive oil to a separate skillet. Mince or grate 3 large garlic cloves into the oil and cook for 2 minutes, or until they smell fragrant. If the garlic starts to stick to the pan, add a tablespoon of water and stir again.
Transfer the garlic to the pot of drained potatoes, then season with 2 teaspoons of fine sea salt and a 1/2 teaspoon of ground black pepper. Use a potato masher or potato ricer to start mashing the seasoning into the potatoes.
Add 3/4 cup of warm, dairy-free milk to the pot. (Start with less if you’re using yellow potatoes.) Continue mashing, until the potatoes look relatively smooth and fluffy. You’re in charge of the texture, so mash as much or as little as you like.
Break out the electric hand mixer if you prefer your potatoes to be super-smooth.
Season with extra salt or pepper, to taste. If your potatoes taste bland, you didn’t use enough salt.
Enjoy these warm with your favorite toppings. Try topping them with vegan butter and fresh herbs, like chopped chives or thyme.
Leftovers will keep well in an airtight container for up to 5 days in the fridge. Potatoes will thicken when chilled, so you may need to add an extra splash of water when you reheat them again.
Need more dairy-free recipes for Thanksgiving dinner? Try Vegan Mac and Cheese, Green Bean Casserole, and Vegan Pumpkin Pie. (They can all be gluten-free, too.)
Ingredients
- 5 pounds Russet potatoes (or Yukon gold)
- 2 tablespoons olive oil
- 3 large garlic cloves , minced
- 2 teaspoons fine sea salt , plus more to taste
- ½ teaspoon ground black pepper
- ¾ cup dairy-free milk , warm
Instructions
- To speed things up, fill a 5-quart or larger pot halfway full with water. Set it on the stovetop over high heat so the water can start warming up while you work.
- Peel the potatoes and cut them into 1-inch chunks. It doesn't matter if they are exactly this size as long as they are relatively similar, so they will cook evenly.
- Carefully transfer the cut potatoes to the pot of water on the stove. (If it's boiling already, make sure you don't splash yourself.) If the potatoes aren't covered with water, top them off with a little more until submerged. Bring the water to a boil.
- Once the water is boiling, set a timer for 20 minutes. Lower the heat slightly if the water rises towards the top of the pot, but keep the potatoes simmering.
- While you wait on that, add 2 tablespoons of olive oil to a separate skillet over medium-high heat. Grate the garlic into the oil and stir briefly, just until it smells fragrant. If the garlic sticks to the pan, add a tablespoon of water and stir again. This should take 2 minutes.
- When the timer goes off, test the potatoes with a fork. When several potato chunks easily slip off the fork after getting pierced, you'll know they're tender.
- Cover the pot with a lid, leaving a small gap at the top where the water can drain. Use oven mitts to lift the pot and lid securely, then drain the water into your sink. Return the pot to the stove and pour the olive oil and garlic into the potatoes.
- Season with salt and black pepper, then start mashing the potatoes with a potato masher or ricer. Stir in the warm milk and continue mashing until they develop a fluffy texture. Season with extra salt or pepper, or add extra milk to loosen the consistency, if needed.
- Serve the mashed potatoes warm right away with any toppings you love. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
If you try these vegan mashed potatoes, please leave a comment and star rating below letting me know how you like it.
