Vegan Mashed Potatoes {Dairy Free}
Rich and creamy mashed potatoes no one will guess are vegan! The best dairy free mashed potatoes are made simply, with just 3 ingredients.
The Very Best Vegan Mashed Potatoes
Does anybody else think potatoes give them life? You just nodded “yes,” didn’t you? 🙂 Fellow potato lovers, gather round because I’ve got the very best Vegan Mashed Potatoes you’ve ever tasted.
The very best dairy free mashed potatoes are made simply, with just 3 ingredients to yield creamy mashed potatoes with just the right amount of potato bits, buttery flavor, and satisfying savory YUM!
I truly think you’ll be blown away by how amazing this vegan mashed potatoes recipe is. Ready? Let’s make this!
Ingredients for Vegan Mashed Potatoes
After you make and enjoy these wonderfully vegan mashed potatoes, you’ll wonder how 3 ingredients could taste so good.
- Potatoes – baking potatoes like Idaho are best for this recipe
- Milk – use non-dairy milks like creamy oatmilk and unsweetened soymilk
- Butter – use a vegan butter like Earth Balance to keep this mashed potatoes recipe vegan and dairy free
How to Make Vegan Mashed Potatoes
You would think that making mashed potatoes both vegan and dairy free would be quite the feat, but worry not—we’re gonna make them so good.
Boil the Potatoes
First, fill a large pot about ¾ of the way with water—you’ll want to leave space for all the potatoes! Heat the pot over high heat.
While the water heats up, prepare the potatoes.
Wash, dry, then quarter potatoes for quicker cooking.
Then, add salt to the water. Doing so will season the potatoes and cook its starch for a creamier potato. [1]
Decrease the heat to medium to cook the potatoes gently and avoid them becoming gluey.
Cook potatoes until just lightly tender, but still firm—cooked, but not mushy.
Prepare the Vegan Butter + Milk Mixture While the Potatoes Cook
Now, set a small saucepan over medium heat.
Then, add in vegan butter and non-dairy milk. Stir and cook only until the butter is melted, then turn off the heat.
Mash the Potatoes
Drain the potatoes, removing nearly every bit of water.
Then, using a potato masher, mash the potatoes up just a bit.
Slowly adding the butter and milk mixture, mash everything together.
Continue mashing until you’ve achieved your desired texture—my perfect vegan mashed potatoes are mostly semi-smooth, with delicious bits of potatoes throughout.
Continue until no butter and milk remains.
Season until Tasty
Now, sprinkle salt and pepper evenly over the mashed potatoes. Mash the seasoning through the potatoes, until it’s as salty as desired.
Serve the Best Vegan Mashed Potatoes
Transfer potatoes to a serving dish.
To make it extra pretty, grab a spoon and smooth into a mostly even layer.
Then, dip the spoon in the vegan mashed potatoes, moving in circular spiral pattern to create beautiful indents throughout.
Melt butter, then pour over the swirls. Serve with a few pats of butter, and top with chives, salt and pepper. Enjoy the best dairy free mashed potatoes!
How to Make Mashed Potatoes Dairy Free
If you want to make sure your mashed potatoes are dairy free, make sure to do the following:
- Use dairy free butter such as Earth Balance, Country Crock Plant Butter, Miyoko’s and more.
- Make sure the milk is a dairy free alternative, like soy milk. I love soymilk because it’s creamy and tends to not detract from the flavor of the dairy free mashed potatoes. Also try unsweetened, unflavored dairy free milks like almond milk, oat milk, and more.
Storing & Reheating Dairy Free Mashed Potatoes
Storing
Once the vegan mashed potatoes have cooled completely, store in an airtight container in the refrigerator for 2-3 days.
Reheating
Heat in 10-20 second increments in the microwave until warm.
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How did you like learning how to make dairy free mashed potatoes? I hope you loved it as much I did sharing it with you!
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Vegan Mashed Potatoes {Dairy Free}
- Total Time: 20 minutes
- Yield: 8–10 servings (about 4 1/2 cups) 1x
- Diet: Vegan
Description
Rich and creamy mashed potatoes no one will guess are vegan! The best dairy free mashed potatoes are made simply, with just 3 ingredients.
Ingredients
Tools Needed
Ingredients
- Salt
- 2 lbs baking potatoes (Idaho, etc.), peeled and quartered
- 1 cup non-dairy milk* – I used unsweetened original soy milk
- 2 tablespoons vegan butter
- Salt and pepper to taste
Topping
- 1 tablespoon vegan butter for melting
- 2–3 pats of vegan butter for presentation
- chives
Instructions
- Boil the potatoes: Fill a large pot about ¾ of the way with water and heat to high, until it boils.
- Wash potatoes and pat dry with a towel. Peel potatoes and slice into quarters.
- Add salt to the water—this will season the potatoes and cook their starches for a creamier potato.
- Add quartered potatoes.
- Decrease heat to medium. The lower heat will allow potatoes to cook gently, and not become gluey. Cook potatoes until lightly tender, but firm (about 15-20 minutes). You don’t want mushy potatoes here.
- Prepare the butter + milk mixture. Set a small saucepan over medium heat.
- Add vegan butter and non-dairy milk. Stir while cooking until butter is melted. Turn off the heat.
- Mash the potatoes: Drain the potatoes, making sure to remove nearly every bit of water.
- Using a potato masher, mash the potatoes up just a bit. Then, slowly add the butter + milk mixture in small increments while mashing. Continue until potatoes are mashed to your liking and no butter + milk mixture remains. I like mine mostly smooth, with a few small chunk of potatoes throughout. You can mash for quite a bit if you like yours very smooth and creamy.
- Season: Sprinkle salt and pepper to taste evenly over the mashed potatoes. Using the potato masher, fold the salt and pepper evenly throughout the mashed potatoes.
- Serve: Transfer to a serving dish. Using a spoon, smooth into a mostly even layer. Then, dip the spoon into the mashed potatoes, moving in a swirl to create beautiful indents throughout. Melt 1 tablespoon butter in the microwave or on a small sauté pan. Pour melted butter into the swirls. Place a few pats of butter over the mashed potatoes. Top with chives, salt and pepper. Serve and enjoy!
Notes
Storing Instructions: Cool completely, then store mashed potatoes in an airtight container in the refrigerator for 2-3 days.
Adapted from allrecipes.
*Make sure to use an unflavored vegan milk to avoid any odd sweetness in the mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dishes, Dinner
- Method: Stovetop
- Cuisine: American
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So delicious! I cannot wait to make them for my family at Thanksgiving. Thank you!
Woohoo! I know they’re going to love them!
Love this Vegan Mashed Potatoes recipe, always comes delicious and creamy. My favorite. Thanks for sharing 🙂
Yay! I’m super happy you enjoyed it so much, Elisa! ☺️
These easy to make mashed potatoes look creamy and delicious. A perfect side dish for any meal.
Thanks, Andrea! 🙂
Made these for a vegan friend that came for dinner and they were impressed! Everyone loved these! Great recipe.
That’s awesome! So glad to hear it!