Dairy Free Mashed Potatoes

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These dairy free mashed potatoes have fluffy, velvety and creamy texture! If you didn't know they were milk and butter free, you'd never guess. I made them for a family get together a while back and every single person LOVED this recipe.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Keyword: Dairy Free Mashed Potatoes

Servings: people

Calories: 313kcal

Author: Stacey Adams

Equipment

Hand masher *or potato ricer

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!

Video

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