Name: Simple Dairy-Free Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes; 3 cloves garlic (minced or roasted); 3 tablespoons olive oil; ½ cup unsweetened plant-based milk (almond, oat, or soy); 1½ teaspoons salt (plus more for boiling); ½ teaspoon black pepper; 1 tablespoon fresh chopped herbs (optional, such as chives or parsley)

Creamy, fluffy, and full of comfort — these Simple Dairy-Free Mashed Potatoes are everything you love about the classic side dish, but with a plant-based twist. Whether you’re serving them for a weeknight dinner or a holiday gathering, they hold their own with rich flavor and smooth texture, minus the dairy.

Made with just a few simple ingredients, this recipe is ideal for anyone avoiding milk or butter but still craving a bowl of mashed goodness. You won’t miss the dairy one bit, especially with the right blend of olive oil and seasonings that give these potatoes their satisfying creaminess.

Can You Really Make Mashed Potatoes Without Dairy?

Absolutely! While traditional mashed potatoes rely on butter and milk, these dairy-free mashed potatoes use olive oil or dairy-free butter, and a splash of plant-based milk (like almond, oat, or soy) for moisture. The result? A silky-smooth mash that’s just as cozy and flavorful.

Yukon Gold potatoes are perfect for this recipe thanks to their naturally buttery texture. A touch of garlic or fresh herbs takes it even further, transforming the humble side into something truly special.

Ingredients for the Simple Dairy-Free Mashed Potatoes

Yukon Gold Potatoes – These potatoes are known for their creamy texture and slightly buttery flavor, perfect for mashing without needing added richness.

Garlic – Adds depth and a savory edge. You can use minced fresh garlic or roast it for a sweeter flavor.

Olive Oil – Acts as a dairy-free fat substitute. It blends beautifully into hot potatoes and adds a subtle fruitiness.

Plant-Based Milk – Almond, oat, or soy milk brings moisture and creaminess. Choose unsweetened and unflavored varieties.

Salt and Pepper – Basic but essential. They bring out the natural flavors of the potatoes.

Fresh Herbs (Optional) – Try chives, thyme, or parsley for an herbal note that brightens the dish.

How To Make the Simple Dairy-Free Mashed Potatoes

Step 1: Peel and Cut the Potatoes

Start by peeling your Yukon Gold potatoes and cutting them into evenly-sized chunks. This ensures they cook at the same rate and mash evenly.

Step 2: Boil Until Fork-Tender

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.

Step 3: Drain and Let Steam Dry

Drain the potatoes well and let them sit in the colander for a couple of minutes. This allows excess moisture to evaporate for fluffier mashed potatoes.

Step 4: Add Olive Oil and Garlic

Transfer the potatoes back to the pot. Add olive oil and the garlic (raw, sautéed, or roasted—your choice). Begin mashing with a potato masher or use a ricer for ultra-smooth texture.

Step 5: Stir in Plant-Based Milk

Gradually pour in warm plant-based milk as you mash to reach your desired consistency. Be careful not to overmix or the potatoes may turn gluey.

Step 6: Season and Serve

Add salt and pepper to taste. Garnish with fresh herbs if using, and serve warm!

How to Serve and Store These Mashed Potatoes

These mashed potatoes make a cozy, versatile side dish. Pair them with vegan mushroom gravy, roast vegetables, or alongside your favorite plant-based protein. They’re especially delicious with savory mains like meatloaf or baked tofu.

To store, let the mashed potatoes cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave with a splash of plant milk to loosen them up.

They also freeze well—just portion into freezer-safe bags and thaw in the fridge overnight before reheating.

Frequently Asked Questions

How can I make these mashed potatoes extra creamy?

Use a mix of olive oil and a rich, unsweetened plant-based milk like oat or cashew milk. A hand mixer can also help achieve a smoother consistency.

What’s the best plant milk to use?

Unsweetened almond or oat milk work great. Just avoid anything with added flavors or sugars.

Can I make these ahead of time?

Yes! Make them a day ahead and reheat with a splash of plant milk to refresh the texture.

Can I leave the skins on?

Absolutely. If you prefer a more rustic texture, keep the skins. Just scrub them well before boiling.

What herbs pair best with mashed potatoes?

Chives, parsley, rosemary, and thyme all add fresh flavor. Fold them in just before serving.

Want More Side Dish Ideas?

If you loved these Simple Dairy-Free Mashed Potatoes, try some of these flavorful side dishes next:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use oat milk or almond? Did you add garlic or fresh herbs?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook with joy.

Want more plant-based comfort food? Follow me on Pinterest for daily inspiration: Life with Nina on Pinterest

Simple Dairy-Free Mashed Potatoes

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Boiling & Mashing
Cuisine: American
Diet: Vegan

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Description

These Simple Dairy-Free Mashed Potatoes are creamy, fluffy, and plant-based — perfect for holiday tables or weekday dinners. Made with Yukon Gold potatoes, olive oil, and your choice of plant-based milk, they deliver the comfort of classic mashed potatoes without the dairy.