This recipes is the best dairy free mashed potatoes you will try! They’re made with russet potatoes, almond milk, garlic and herbs. It’s healthy, creamy and so easy to make. Make ahead for an even easier Thanksgiving side dish!
If dairy doesn’t agree with you, or if you follow a vegan diet, then this dairy free mashed potatoes recipe is for you! It’s a creamy, easy recipe for mashed potatoes, but without any of the dairy-based ingredients.
Do mashed potatoes have dairy?
Traditional mashed potatoes include dairy—butter and milk. But not this recipe, because it’s a dairy free mashed potato recipe! We’re using ghee instead of butter and canned coconut milk instead of traditional milk to make it dairy free.
Even though these mashed potatoes are dairy free, doesn’t mean they can’t be the best mashed potatoes ever!
How do you make the best mashed potatoes ever?
The right combination of perfectly cooked potatoes, fat, herbs, salt and pepper make the best mashed potatoes ever.
This recipe has the best ratio of potatoes and fat. With canned coconut milk and ghee in this recipe, it’s filled with healthy fats that add so much flavor. Include the sea salt, pepper and fresh herbs and you have the best dairy free mashed potatoes. EVER!
How do you make mashed potatoes without milk?
Use a dairy free milk alternative to make mashed potatoes without milk. This recipe calls for canned coconut milk. In fact, we are just using the coconut cream from the top of the can for this recipe. It’s thick and makes the dairy free mashed potatoes so creamy.
Best dairy free milk for mashed potatoes:
Canned coconut milk is the best dairy free milk for mashed potatoes. You can find it in the baking section at the grocery store near the evaporated milk.
How many potatoes should you make per person for mashed potatoes?
In general, each person is about 1/2 a large potato. So for this dairy free mashed potatoes recipe, if you are planning on having 8 people over for Thanksgiving, you should use 4 large potatoes. If you’re planning on serving 10 or more people, you should double this recipe.
You can freeze mashed potatoes, so if you make too many you can always freeze them for leftovers.
How do you make dairy free mashed potatoes?
Start by washing and drying the potatoes. I like to keep the skin on, but if you prefer them without, you can peel them. Once they’re cleaned, cut the potatoes in cubes and place them in a large stock pot. Add water to the pot until the potatoes are submerged.
Place uncovered on the stove and turn to high heat to bring the potatoes to a boil. Once they’re boiling, reduce to medium heat and boil for 20 minutes, or until potatoes are soft enough to pierce with a fork.
Strain potatoes and place them back in the same pot. Remove the cream from the coconut milk can and add it to the potatoes. Then add the ghee, sea salt, pepper, thyme and rosemary. Mash potatoes using a hand mixer or potato masher if you like them more chunky. If they’re too thick, slowly add the dairy free milk a few tablespoons at a time until you reach your desired consistency. Serve with more ghee or plain!
If you make this recipe, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
More Thanksgiving recipes:
- 4 lbs. 4 large russet potatoes, quartered with the skin on ( or peel them if you don’t like using the skins)
- 1 can coconut milk (cream only)
- 1/4 cup ghee (for paleo) or coconut oil (for vegan)
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1/2 cup dairy free milk (I used cashew) as needed
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Start by washing and drying your potatoes. I like to keep the skin on, but if you prefer them without, you can peel them. Cut the potatoes into small 2 inch cubes, trying to cut them to the same size to cook evenly.
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Add the cut potatoes to a large stock pot and water until potatoes are submerged. Place uncovered on the stove and turn to high heat. Bring the potatoes and water to a boil then reduce to medium heat and boil for 20 minutes, or until potatoes are soft enough to pierce with a fork.
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Strain potatoes and place them back in the same pot. Remove the cream from the coconut milk can and add it to the potatoes. Then add the ghee, sea salt, pepper, thyme and rosemary. Mash potatoes using a hand mixer or potato masher if you like them more chunky. If they’re too thick, slowly add the dairy free milk a few tablespoons at a time until you reach your desired consistency. Serve with more ghee or just as they are!
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