Dairy free mashed potatoes are whipped with dairy free milk, vegan butter and fresh chopped herbs. Their creamy, fluffy texture will impress everyone!
If dairy doesn't agree with you, or if you follow a vegan diet, then this dairy free mashed potatoes recipe is for you!
Dairy free mashed potato ingredients
- Russet potatoes: we love to leave ours unpeeled for a more rustic feel, but you can peel them too!
- Vegan butter: using a quality vegan butter (we like Miyokos) will give you all the flavor, without the dairy. You could also use an olive oil or coconut oil, but you'll miss some of the butter flavor.
- Full fat coconut milk: this adds so much richness to the potatoes.
- Dairy free milk: this thins it out a bit and makes it light and fluffy!
- Fresh herbs: rosemary and thyme deepen the flavor and compliment so many main dishes.
Why we love this recipe
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 vegan butter 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.
What is a good substitute for milk in 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. It's full of fat to make the vegan mashed potatoes rich and creamy.
How many potatoes should you make per person for mashed potatoes?
- Each person will eat about 1/2 a large russet potato.
- If you 8 guests over, 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 to make dairy free mashed potatoes
- Prep the 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.
- Boil the potatoes: Place the pot 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.
- Mix and mash: Strain the potatoes and place them back in the same pot then add the rest of the ingredients. Mash potatoes using a hand mixer or potato masher if you like them more chunky.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More dairy free sides
- Gluten free stuffing
- Roasted Brussel Sprouts and Butternut Squash
- Roasted butternut squash
- Dairy free scalloped sweet potatoes
Best Dairy Free Mashed Potatoes
- 4 lbs. (about 4 large) russet potatoes
- 1 (15 ounce) can full fat coconut milk (cream only)
- 1/4 cup vegan butter (we like Miyokos) olive oil or coconut oil would work
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped rosemary
- 1/4 cup dairy free milk plus more as needed
- 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. Try to cut them the same size for even cooking.
- Add the potatoes to a large stock pot and fill with water until the potatoes are completely submerged. Bring them to a boil, uncovered, over high heat until the potatoes are fork-tender.
- Strain the potatoes then place them back in the same pot. Add the coconut cream, vegan butter, salt, pepper, herbs and dairy free milk. Mash the potatoes using a hand mixer or potato masher if you like them more chunky. If they’re too thick, slowly add more dairy free milk a few tablespoons at a time until you reach your desired consistency.