Dairy-Free Mashed Potatoes Recipe

mashed potatoes in a white pot with a wooden spoon.

Dairy-Free Mashed Potatoes Recipe

Course: Side Dish

Cuisine: American

Keyword: dairy-free mashed potatoes, vegan mashed potatoes

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 208kcal

Author: Megan Gilmore

Vegan Mashed Potatoes taste just as delicious as the traditional version, only they're made without butter or milk. No one would ever guess they're dairy-free!

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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 information is for 1/10 of this recipe, which could be about 3/4 cup of mashed potatoes, depending on how much almond milk you use. This information is just an estimate and not a guarantee.

Note: If you don't love the flavor of olive oil, saute the garlic in vegan butter instead.

Seasoning Note: I use Real Salt® fine sea salt for testing recipes. Use the same brand if you want to get consistent results. If your potatoes taste bland, they probably need more salt, so be sure to taste them before serving.

Nutrition