There's nothing quite like a big bowl of creamy, fluffy dairy free mashed potatoes to complete a meal. I discovered this recipe a few years ago when Emily's friend came over for dinner and mentioned she couldn't have dairy.
I panicked for about five minutes (who doesn't put butter in their mashed potatoes?!) before realizing I could create something just as delicious without any dairy at all. After some experimenting, I landed on this recipe that honestly? I sometimes prefer to the traditional version!
The secret to these incredibly creamy dairy free mashed potatoes is using the right combination of potatoes and dairy alternatives. Trust me, your dairy-loving dinner guests won't even know the difference.
Emily actually did a blind taste test with her friends, and they couldn't tell these were dairy free - that's when I knew this recipe was a keeper!
Why You Will Love These Dairy Free Mashed Potatoes
- Uses simple ingredients you can find at any grocery store
- Creates fluffy, creamy potatoes without any dairy products
- Perfect for those with dairy allergies or following a vegan diet
- The combination of Yukon Gold and Russet potatoes creates the ideal texture
- Takes just 45 minutes from start to finish
- Makes the perfect side dish for holidays, Sunday dinners, or any meal
Ingredients You Need for Perfect Dairy Free Mashed Potatoes
- 5 pounds potatoes, peeled and cut into 2-inch cubes (I use half Yukon Gold and half Russet potatoes)
- Kosher salt
- 6 tablespoons vegan butter (I use Miyoko's)
- 1 cup unsweetened cashew milk or unsweetened milk of choice
- 4 ounces dairy-free cream cheese, room temperature, cut into small cubes (I use Kite Hill)
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground pepper
How to Make the Creamiest Dairy Free Mashed Potatoes
- Place the potatoes in a large pot. Cover with cold water so the waterline sits 1 inch above the potatoes. Stir in 1 tablespoon of salt and bring to a boil over high heat.
- Reduce the heat to medium-high and simmer for 10-15 minutes, until the potatoes are tender and can be easily pierced with a knife.
- While the potatoes boil, place the vegan butter, cashew milk and 2 teaspoons of salt in a glass measuring cup or microwave-safe bowl. Microwave on high until the vegan butter is just melted. Stir the mixture together until smooth.
- Drain the potatoes and pat them dry. Immediately return the potatoes to the now-empty pot. Turn the heat to low and gently shake the pot/heat the potatoes for 1 minute to cook off the remaining steam.
- Mash the potatoes to the texture you like with a potato masher. Pour in ½ of the milk mixture and carefully stir to combine until the liquid is absorbed (don't overmix!). Repeat with the remaining milk mixture.
- Fold in the dairy-free cream cheese, garlic powder and pepper until just combined. Add more cashew milk if needed to thin the potatoes. Turn off the heat. Season to taste with salt and pepper if needed (this is important!). Serve immediately. Enjoy!
How to Store and Reheat Your Dairy Free Mashed Potatoes
These dairy free mashed potatoes are definitely best fresh off the stove, but sometimes you need to make things ahead of time (I get it - holiday cooking is no joke!).
To store: Let cool slightly, then store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add more dairy-free milk if needed to restore some of the creaminess.
To freeze: Let cool completely. Store in an airtight container in the freezer for up to 3 months.
Thaw in refrigerator overnight. Reheat on stove or in microwave, adding extra dairy-free milk if needed to restore some of the creamy texture.
Pro Tips for Mashed Potatoes Without Dairy
I've made these dairy free mashed potatoes dozens of times now, and I've picked up some tricks along the way that make a huge difference:
Choose the right potatoes: I like using half Yukon Gold and half Russet potatoes for the perfect balance of creaminess and fluffiness. Have you ever tried using all Russets? They can be a bit too dry on their own!
Room temperature cream cheese matters: Let your cream cheese come to room temperature before using. This might seem like a small detail, but it makes such a difference in how smoothly it incorporates into the potatoes.
Be generous with salt: Don't skimp on salt! Potatoes need a good amount of salt to bring out their flavor. Always taste before serving and adjust if needed.
Warm your liquids: Warming the milk and butter together before adding to the potatoes keeps everything hot and helps the potatoes absorb the liquids better.
Pat potatoes dry: Pat the potatoes dry after draining. This little extra step allows them to soak up more of the milk mixture rather than water.
Gentle handling is key: Never overwork your potatoes! This is probably the most important tip. Overmixing releases too much starch and can make your potatoes gluey instead of fluffy. Gentle folding is key!
Delicious Variations for Dairy Free Potatoes
- Garlic lover's version: Add 4-6 cloves of roasted garlic for an incredible flavor boost
- Fresh herbs: Mix in 2 tablespoons of fresh chives, parsley, or dill just before serving
- Loaded potatoes: Top with dairy-free cheese shreds, vegan bacon bits, and green onions
- Extra creamy option: Use cashew cream instead of milk for an ultra-luxurious texture
- Oil-free alternative: Skip the vegan butter and use vegetable broth to thin the potatoes instead
Frequently Asked Questions About Dairy Free Mashed Potatoes
Unsweetened cashew milk works best for its neutral flavor and creamy texture, but unsweetened almond or soy milk are good alternatives. Avoid full-fat coconut milk as its flavor will be noticeable in the finished dish.
Kite Hill cream cheese is recommended in this recipe for its smooth texture. Other brands like Miyoko's, Violife, or Tofutti also work well. Ensure it's at room temperature before adding for the creamiest results.
Yes, though they're best served fresh. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. When reheating, add extra dairy-free milk to restore creaminess.
This combination creates the perfect balance of flavor and texture. Yukon Golds provide buttery flavor and creaminess, while Russets add fluffiness. Any starchy potatoes will work, but avoid waxy varieties.
Over-mixing releases too much starch, resulting in gummy, dense potatoes instead of light and fluffy ones. Fold ingredients gently until just combined for the best texture.
Recipes You May Like
- Creamy Garlic Parmesan Chicken - This dairy-based recipe could be adapted using the same dairy-free substitutes used in these mashed potatoes
- Slow Cooker Creamy Chicken and Dumplings - Another comfort food classic that pairs beautifully with these potatoes
- KFC Potato Wedges - If you're a potato lover, you'll want to try these crispy wedges too!
Conclusion
These dairy free mashed potatoes have become a staple side dish in our house, even when we're not cooking for dairy-free guests.
They're incredibly creamy, perfectly fluffy, and so satisfying that you'll never miss the dairy. The combination of vegan butter, dairy-free cream cheese, and cashew milk creates that rich, buttery flavor we all love in traditional mashed potatoes.
Whether you're serving these alongside a holiday roast, with your weeknight dinner, or just because you're craving comfort food, these potatoes will not disappoint.
They're proof that dietary restrictions don't have to mean sacrificing flavor or texture!
What's your favorite dish to serve with mashed potatoes? I'd love to hear in the comments!
Creamy Dairy Free Mashed Potatoes
Equipment
- Potato Masher
- Large Pot
Ingredients
- 5 pounds potatoes peeled and cut into 2-inch cubes (half Yukon Gold and half Russet potatoes)
- kosher salt
- 6 tablespoons vegan butter Miyoko's recommended
- 1 cup unsweetened cashew milk or unsweetened milk of choice
- 4 ounces dairy-free cream cheese room temperature, cut into small cubes (Kite Hill recommended)
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground pepper
Instructions
- Place the potatoes in a large pot. Cover with cold water so the waterline sits 1 inch above the potatoes. Stir in 1 tablespoon of salt and bring to a boil over high heat.
- Reduce the heat to medium-high and simmer for 10-15 minutes, until the potatoes are tender and can be easily pierced with a knife.
- While the potatoes boil, place the vegan butter, cashew milk and 2 teaspoons of salt in a glass measuring cup or microwave-safe bowl. Microwave on high until the vegan butter is just melted. Stir the mixture together until smooth.
- Drain the potatoes and pat them dry. Immediately return the potatoes to the now-empty pot. Turn the heat to low and gently shake the pot/heat the potatoes for 1 minute to cook off the remaining steam.
- Mash the potatoes to the texture you like with a potato masher. Pour in ½ of the milk mixture and carefully stir to combine until the liquid is absorbed (don't overmix!). Repeat with the remaining milk mixture.
- Fold in the dairy-free cream cheese, garlic powder and pepper until just combined. Add more cashew milk if needed to thin the potatoes. Turn off the heat. Season to taste with salt and pepper if needed (this is important!). Serve immediately.
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