The Best Dairy-Free Mashed Potatoes according to Our Families

What is your favorite Thanksgiving dish? Mine is stuffing and Sarah’s is gravy (is it a side?), but the rest of our families choose mashed potatoes. So we’ve made it our business to perfect the best dairy-free mashed potatoes. I think we’ve succeeded with this delicious recipe. It’s a classic with fully tested options to suit various holiday tables and weeknight meals. Really, it’s the perfect side dish for nearly any occasion.

Mama’s Best Dairy-Free Mashed Potatoes with More Options

This popular side dish has been perfected in both of our households. Sarah whipped up the timeless base recipe decades ago. I later tested it with olive oil, coconut oil, buttery spread, and even mayonnaise. Spoiler: coconut oil and buttery spread (or sticks) were the clear winners. You’ll see even more options in the recipe below, but I have included even more tips and options in the FAQs below.

What Brand of Vegan Butter do you Recommend?

Sarah used Smart Balance for years, but their formula has changed for the worse. Both of us think Country Crock Plant Butter makes the best dairy-free mashed potatoes. But other brands, like Earth Balance and Miyoko’s, are great too.

Do You Prefer Butter Alternative or Coconut Oil?

Honestly, both are delicious. Vegan buttery spread lends a little more salt and flavor, but coconut oil is richer. If you want to use coconut oil but don’t want even a hint of coconut taste, use refined coconut oil.

Why Don’t You Recommend Olive Oil?

We actually did a dairy-free mashed potato taste test, which included a version made with olive oil. Our panel ranged from one with a dairy allergy to a dairy fanatic. Everyone loved the versions made with plant-based butter and refined coconut oil, but waffled a bit on the olive oil version. It wasn’t bad by any means. If you really like olive oil, go for it. But the flavor had an influence that tasted slightly grassy and the consistency was less rich.

What Type of Milk Alternative or Vegan Creamer Do You Recommend?

Sarah likes to use unsweetened plain soy milk or soy creamer. I think unsweetened plain cashew milk, coconut milk beverage (not canned coconut milk), or pea milk (like Ripple) also work great. But the choice is yours. I don’t personally like almond milk in mashed potatoes, but some people love it. Oat milk can work okay, but it really depends on the brand. Oats become gummy in hot ingredients, which can cause an unpleasant mashed potato texture. Some brands are emulsified enough to avoid this issue, but I don’t personally risk it. Whatever type you choose, be sure it is unsweetened and plain. Sugar and vanilla have no business in the best dairy-free mashed potatoes!

Can I Use Dairy-Free Half & Half or Vegan Cream Instead?

For the liquid, you can use a dairy-free half & half product, like Ripple or Silk. A dairy-free heavy cream product, like Silk or Country Crock, will also work, but you might want to thin it with a little water for less richness. I often use lite coconut milk or regular coconut milk as substitutes for half & half and heavy cream, respectively, but don’t recommend using them in dairy-free mashed potatoes. The coconut flavor is too strong for this side dish.

If Using Broth, What Type Should I Use?

I think chicken broth makes the best dairy-free mashed potatoes, but vegetable broth works great, too. I don’t personally recommend beef broth or mushroom broth as they have a stronger flavor. If using a salted broth, you might only need the lesser amount of salt in the recipe. You could alternatively use an unsalted stock.

What Type of Salt Should I Use?

Sarah uses kosher salt and I use fine sea salt. I’ve also used ordinary table salt in this recipe. All seem to work fine in these quantities.

Any Recommendations for Garlic Mashed Potatoes?

I’ll post my favorite dairy-free roasted garlic mashed potatoes recipe soon. But if you just want a little garlic influence, add two crushed garlic cloves to the hot potatoes with the oil or butter alternative. Or, for a more FODMAP friendly version, add 1/2 teaspoon garlic powder with the salt and pepper.

Do You Have any Dairy-Free Gravy Recommendations?

My favorite gravy recipe is in Go Dairy Free: The Guide and Cookbook. But we have several recipes online, too. In fact, this collection of Dairy-Free Gravy Recipes is sure to have the one you’re looking for.

Do You Have Dairy-Free Recommendations for Mashed Potato Leftovers?

I’ve included a simple potato cakes option in the recipe notes. Open-face turkey sandwiches are another great idea. But my favorite is shepherd’s pie. We actually have three recipes for it: Classic Dairy-Free Shepherd’s Pie, Vegan Mushroom Shepherd’s Pie, and Thanksgiving Leftovers Shepherd’s Pie.

Special Diet Notes: Best Dairy-Free Mashed Potatoes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, added sugar-free, and vegetarian. Just be sure to choose the liquid and oil or butter alternative that suit your dietary needs.

Sarah Hatfield and Alisa Fleming

Best Dairy-Free Mashed Potatoes

5 from 2 votes

I have extended family members who used to insist on having both dairy and non-dairy mashed potatoes on the table. One year these dairy-free mashed potatoes were served to all of the dairy eaters by mistake, and no one noticed the swap. I never waste time making two batches anymore! This recipe is the only one we need.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12 servings

Course: Side

Cuisine: American

Calories: 149

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 pounds yellow potatoes or Russet potatoes cut into 1-inch cubes (see Potato Note below)
• 1 ½ to 2 teaspoons kosher salt or to taste
• ½ cup dairy-free buttery spread, butter stick, or coconut oil
• ½ cup unsweetened dairy-free milk alternative, dairy-free creamer, or broth as needed
• Freshly ground black pepper or white pepper to taste
• Dairy-free gravy for serving

Equipment

• Potato Ricer optional

Method

 

1. Put the potatoes in a large pot and cover them with water. Cover the pot and bring the water to a boil. Cook until the potatoes are fork tender, about 15 to 20 minutes.
2. Drain the potatoes well and return them to the pot (off the heat) to help any remaining water evaporate.
3. Mash the potatoes with a potato masher. Sarah likes to use a potato ricer or Foley food mill instead. The choice is yours.
4. Add the buttery spread or oil, 1 ½ teaspoons salt, and pepper, and mash to combine.
5. Add the milk alternative, creamer or broth as needed to get your desired level of creaminess. For a coarser mash, use a fork. For a light and fluffy whipped consistency, use an electric handheld mixer.
6. Taste, and add more salt and/or pepper, if needed.
7. Serve warm with dairy-free gravy, if desired.
8. Leftover mashed potatoes should be cooled completely, and can be stored in the refrigerator in an airtight container for up to a few days.

Nutrition

Serving: 1Calories: 149kcalCarbohydrates: 22.1gProtein: 2.7gFat: 5.9gSaturated Fat: 1.3gSodium: 319mgFiber: 2.6gSugar: 1g

Notes

Potato Note: Sarah uses Russet potatoes, but we prefer yellow potatoes (like Yukon Gold potatoes) in my household. If using Russets, I do recommend peeling the potatoes, but you can leave the skin on if you like a rustic taste. Peeling yellow potatoes is completely optional. They are very thin skinned, so I usually leave the skin on and no one notices.

Leftover Mashed Potato Cakes Option: For cakes that hold together better, optionally blend 1 egg or egg white into the leftover mashed potatoes. Make small patties out of the leftover potatoes, and dust them with flour (gluten free, if needed) or panko crumbs. Place 2 to 4 tablespoons of high-heat oil in a skillet over medium-high heat. Fry the potatoes until they are browned, about 2 to 3 minutes per side.

Tried this recipe?

Let us know how it was!

Plan Ahead with our Dairy-Free Thanksgiving Menu!