These dairy free mashed potatoes are fluffy, velvety and creamy! If you didn't know they were milk free, you'd never guess. I made them for a family get together a while back and every single person LOVED this recipe.
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Dairy free mashed potatoes are a staple in my house because my 2-year-old has food allergies. It is possible to find instant mashed potatoes without milk, but the options are limited and sometimes unavailable.
Thankfully this recipe is super easy and doesn't take long at all. Mashed potatoes are the perfect side dish for eggless meatloaf, crockpot pulled chicken & air fryer chicken bites!
And obviously they're great for the holidays, drenched in gravy, alongside classic Spiral Ham or roasted turkey.
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Grocery List & Ingredient Notes
- Potatoes: In my opinion, russet potatoes work best. Gold potatoes will do the trick, but they aren't as fluffy. Russet potatoes also tend to be the most affordable.
- Plant-butter: I often buy Country Crock Plant Butter which is widely available at large chain grocery stores. I've also tried Good & Gather Plant Based Buttery Sticks from Target and they worked great! Miyoko's is really good too, but more expensive. Olive oil is a good substitute if you don't want to buy vegan butter.
- Canned coconut milk or cream: This is my secret ingredient for perfect vegan mashed potatoes (and don't worry, your potatoes will not taste like coconut)! Be sure to use full-fat canned coconut milk or cream, not boxed. Boxed won't be nearly as rich or creamy. You'll find coconut milk/cream in the baking isle or the Asian foods section.
- Seasonings: Garlic powder and salt, that's all you need!
How To Make Vegan Mashed Potatoes
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Peel and boil:
- Peel and cube potatoes. Place them in a large pot and cover with cold water.
- Bring everything to a boil together over high heat. *Tip: Don't put uncooked potatoes into water that's already boiling or they won't cooked evenly.
- Once the pot comes to a rolling boil, lower heat and simmer 20 minutes until potatoes are fork tender.
Drain and mash:
- Drain water from potatoes, then dump them back into your pot.
- Mash with a hand potato masher or use a potato ricer. I don't recommend an electric hand mixer or stand mixers because it's so easy to overwork the potatoes which breaks down starches too much and makes potatoes gluey.
Add butter and milk:
- Melt coconut milk and butter together in the microwave.
- Stir gently into potatoes along with salt and garlic powder.
Serve and enjoy:
- Transfer to a serving plate if desired.
- You can garnish with more plant butter and a sprinkle of fresh herbs for fancier presentation if you want. Enjoy!
Tips For Perfect Mashed Potatoes 🥔
- Put potatoes cubes in cold water and bring everything to a boil together. This promotes even cooking! Do not boil the water first and add potato cubes after the fact.
- Use a hand masher or potato ricer. Avoid electric and stand mixers. They'll overwork the potatoes and break down starches too much, creating a dense and gluey texture.
- Warm plant-butter and coconut milk or cream before adding them to potatoes. This way they mix in quickly and easily, reducing the need for overmixing. Overworked potatoes = gluey texture.
Make Ahead & Storage Info
Make ahead: Mashed potatoes are a great make-ahead side. Place them in an airtight container and refrigerate 3-4 days or freeze up 3 months. Freezing can alter texture slightly.
How to reheat: Heat in a pot on the stovetop or in the microwave. Add a little extra coconut milk or plant butter to freshen them up.
Using Up Leftovers
I love using up extra mashed potatoes by making a cozy Shepherd's Pie or a hearty potato soup! Both options are great for repurposing leftovers.
Frequently Asked Questions
I really love using canned coconut milk in my potatoes but you could also use another dairy-free milk, chicken broth, vegetable broth or even reserved potato water from boiling.
If you don't want to buy plant-butter you can use olive oil instead!
You can use any kind! Russet potatoes, yukon gold potatoes, red potatoes or even sweet potatoes. I prefer the texture of russets, they're both creamy and fluffy.
Absolutely! Regular ol' butter and milk will work in this recipe.
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Dairy Free Mashed Potatoes
Equipment
Ingredients
- 2 lbs (3-4 medium) russet potatoes *See note below
- ½ cup canned coconut milk or cream *NOT boxed. *See note below
- ¼ cup plant-butter *See note below
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Recipe notes:
General: This recipe feeds about 4 adults. My husband, toddler and I usually have leftovers for the next night. If you're making these potatoes for Thanksgiving dinner (or another holiday) I'd at least double the recipe if you're having a lot of guests. Potatoes: I think russet potatoes are best and result in the fluffiest texture! Gold, red, or sweet potatoes will work too. I use 2 pounds (3-4 medium potatoes). Use the food scale at the grocery store if you need help determining number of potatoes. Canned coconut milk or cream: Buy full-fat canned coconut milk or cream, not boxed. Boxed won't be as creamy. Look for it in the baking isle or Asian foods section. Plant-butter: I buy Country Crock Plant Butter (widely available at large chain grocery stores). I've also tried Good & Gather Plant Based Buttery Sticks from Target and they worked great! Miyoko's is really good too, but pricier. If you don't want to buy vegan butter you can substitute olive oil.Instructions
- Scrub and peel potatoes. Cut them into even chunks, approximately 1-inch cubes. You can also leave potato peels on if that's your preference.2 lbs (3-4 medium) russet potatoes
- Add cubes to a large pot and cover with cool water. Place on high heat and bring everything to a boil together. It's important not to add un-cooked potatoes to boiling water to promote even cooking.
- Once the pot comes to a boil, lower heat and simmer about 20 minutes. Once potatoes are easily split or pierced with a fork, they're done!
- Drain potatoes and return to the pot. Use a hand masher or potato ricer to crush boiled potatoes. I don't recommend electric or stand mixers because it's too easy to overwork potato starches, resulting in gluey texture.
- Warm coconut milk and butter together in the microwave until melted. Mix gently into the potatoes along with salt and garlic powder. Don't overwork the potatoes to avoid gluey texture, this is why we warm the milk and butter first (less mixing)!½ cup canned coconut milk or cream, ¼ cup plant-butter, ½ teaspoon garlic powder, ¼ teaspoon salt
- Taste potatoes and adjust seasonings if necessary. Transfer to a serving dish and garnish with some fresh parsley if desired. Enjoy!
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