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.
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)
Instructions
1. Peel and chop Yukon Gold potatoes into equal-sized chunks.
2. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
3. Bring to a boil and cook for 15–20 minutes until fork-tender.
4. Drain the potatoes and let them steam dry for 2 minutes in the colander.
5. Return potatoes to the pot. Add olive oil and garlic.
6. Mash until smooth using a masher or ricer.
7. Gradually add warm plant-based milk, stirring gently to desired consistency.
8. Season with salt and pepper to taste.
9. Garnish with fresh herbs if using, and serve warm.
Notes
Letting the potatoes steam after draining helps remove excess moisture and creates fluffier mash.
Warming the plant milk before adding prevents the potatoes from seizing or cooling too much.
Avoid overmixing to prevent gluey mashed potatoes — stir just until smooth.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1
- Sodium: 380
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: dairy-free mashed potatoes, vegan mashed potatoes, side dish