Easy Dairy-Free Mashed Potatoes (3 Ingredients)
This Dairy-Free Mashed Potatoes recipe is fluffy and creamy, requiring only 3 ingredients and 15 minutes to make. Perfect for any time of year you want quick, one pot mashed potatoes with a fluffy texture devoid of all the fuss. Non-dairy, vegan and gluten-free with many variations included, welcome to one of your new favorite recipes.
The perfect side dish awaits you in these creamy, dairy-free mashed potatoes. Alas, mashed potatoes have always been my favorite side dish whether it be a holiday season, Thanksgiving dinner or a night when my taste buds just want some authentic comfort food. This non-dairy mashed potatoes recipe is easy and super versatile, and it’s a lot healthier than traditional mashed potatoes. Make it with just the few ingredients listed or spruce it up with variations, such as non-dairy sour cream, dairy-free cream cheese and fresh herbs. No holiday table, or any table for that matter, is complete without creamy potatoes that are even better the next day.
🥔 Ingredients for Dairy-Free Mashed Potatoes (With Substitutions)
- Russet Potatoes – I find Russet potatoes make the best mashed potatoes yielding a fluffy, creamy texture. However, the types of potatoes you choose depend upon your preference and their availability. Red potatoes, Yukon Gold potatoes or yellow potatoes will also work.
- Vegan Butter – I love Earth Balance, plant-based butter, for all my vegan recipes but you can also use vegan buttery spread or olive oil. If using olive oil, add a little at a time until enough creaminess has been achieved.
- Potato Water – the secret to achieving a creamy, fluffy texture without having to add a boat-load of other ingredients is starch-packed potato cooking water. This little hack loosens up otherwise solidified mashed potatoes to help you achieve the perfect texture. It’s a great way to avoid excess waste and will give you the creamiest mashed potatoes ever. Of course, you can substitute with vegetable broth, unsweetened almond milk, cashew milk, soy milk, vegan heavy cream or whichever dairy-free milk you like best.
- Parsley (optional) – I’m in love with fresh parsley in this recipe, however, feel free to use dried parsley flakes or other fresh herbs, including rosemary, thyme or basil. You can also use chives from the ends of scallions or leave herbs out completely.
For exact ingredient measurements, see the recipe card below!
🧾 How To Make Dairy-Free Mashed Potatoes
Step 1: Wash and peel the potatoes. You can leave a couple unpeeled for added color and texture. Place in a large pot of salted water and boil over high heat until fork tender, about 10-12 minutes. Reserve about 1 1/2 to 2 cups potato water.
Step 2: Once fork-tender and you’ve set aside the potato water, drain the potatoes over the sink using a colander. Place back in pot or a large bowl and add vegan butter, sea salt and reserved potato water, a little at a time.
Step 3: Using an immersion blender or potato masher, blend or mash the potatoes until smooth and creamy. Add a little more potato water for a creamier consistency.
Step 4: Give vegan mashed potatoes the taste test. If needed, add a little more sea salt and dairy-free butter to taste and stir until well-incorporated. Top with a few more dollops of vegan butter and finely chopped parsley. Serve immediately and enjoy.
👨🏽🍳 Expert Tips
- For best results, make sure you boil the potatoes until they are fork-tender. This means when you stick a fork in them, it easily glides through. Be careful not to overcook, as this results in mushy potatoes that really can’t be fixed.
- If you don’t have an immersion blender, you can use a large fork, potato masher or an electric hand mixer to blend the potatoes.
- If potatoes are too thick, add more potato water, a little at a time, until you reach the desired consistency.
🧀 Variations
- Season them up – add fresh garlic (or garlic powder) and onion powder for a more savory flavor.
- Get your herbs on – instead of parsley, substitute with fresh thyme, rosemary or basil. If fresh herbs are unavailable, you can use dried.
- Make them more decadent – make these dairy-free mashed potatoes even more decadent by adding melt-able vegan cheese shreds, vegan sour cream, vegan cream cheese and/or vegan ranch dressing.
💭 Frequently Asked Questions
Potato water can be substituted with equal amounts of any kind of plant milk. For best results, add liquid a little at a time until you reach the desired consistency.
Yes, however, doing so will affect the buttery flavor you get from vegan butter. If you do use oil instead start with 1/8 cup and increase until you reach a creamy consistency.
Although leftovers are highly unlikely, you can freeze this vegan mashed potato recipe in an airtight container for up to 3 months. When ready to use them, allow them to thaw in the refrigerator overnight. Then, reheat in a pot or microwave for 2-3 minutes.
🥗 Serving Suggestions
- Serve these dairy-free mashed potatoes as a holiday meal side dish along with my delicious Vegan Mushroom Wellington, Vegan Cranberry Sauce, Roasted Sweet Potatoes and Brussel Sprouts, herby Vegan Croissant Stuffing, Vegan Buttermilk Biscuits and a glass of creamy Vegan Eggnog
- Serve alongside some amazing vegetable side dishes, like my Air Fryer Brussel Sprouts and Grilled Asparagus with Vegan Hollandaise Sauce.
- Serve as a main dish with a Massaged Kale Salad and some Vegan Garlic Bread.
🌡️ Storage
Store dairy-free mashed potatoes in an airtight container in your refrigerator for up to 5 days.
Freeze mashed potato recipe in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stove or in the microwave for 2-3 minutes. If needed, stir in leftover potato water or some plant milk to make the potatoes more creamy.
🍠 More Potato Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Dairy-Free Mashed Potatoes Recipe
Ingredients
- 3 lbs Russet Potatoes
- 1/2 cup vegan butter plus more for topping
- 1 1/2 cups potato water reserved after boiling potatoes
- 1/4 cup parsley chopped (optional)
- 1/2 tsp sea salt more or less to taste
Instructions
- Wash and peel the potatoes. You can leave a couple unpeeled for added color and texture. Place in a large pot of salted water and boil over high heat until fork tender, about 10-12 minutes. Reserve about 1 ½ to 2 cups potato water.
- Once fork-tender and you've set aside the potato water, drain the potatoes over the sink using a colander. Place back in pot or a large bowl and add vegan butter, sea salt and reserved potato water, a little at a time.
- Using an immersion blender or potato masher, blend or mash the potatoes until smooth and creamy. Add a little more potato water for a creamier consistency.
- Give dairy-free mashed potatoes the taste test. If needed, add a little more sea salt and dairy-free butter to taste and stir until well-incorporated. Top with a few more dollops of vegan butter and finely chopped parsley. Serve immediately and enjoy.
Notes
- For best results, make sure you boil the potatoes until they are fork-tender. This means when you stick a fork in them, it easily glides through. Be careful not to overcook, as this results in mushy potatoes that really can’t be fixed.
- If you don’t have an immersion blender, you can use a large fork, potato masher or an electric hand mixer to blend the potatoes.
- If potatoes are too thick, add more potato water, a little at a time, until you reach the desired consistency.
- Nutrition information is just an estimate.
The truffle oil is a great idea. These ingredients are also in my pantry.
Nicole, I know what you mean about the truffle oil. I loved it too.
As usual the best recipes! Anywho, I’ve never used the potato water in my mashed potatoes. Huh, thanks for the hot tip. On a bummer note Our hearts are here for you Deborah! ❤️ We love Shane!
Thank you Ar. I love you.
This looks so good, I am looking for the mashed potatoes recipe without any diary.
Glad you found my recipe. Thank you Swathi.
Love that you only need 3 ingredients! Perfect side dish!
Thanks Elizabeth. Next year I’ll make a more decadent one. LOL.
These were perfect: fluffy and delicious. The parsley really brought out the flavours and I added a drop of truffle oil at the end. Thank you!
Wow, thanks for the tip on the truffle oil, Elizabeth. I did not think of that. Next time…
Mashed potatoes are a must on the holiday table. These look smooth and creamy. The perfect place for gravy.
I totally agree. Thank you Gloria.
So fluffy, so creamy and vegan. What’s not to like?! Thank you for a great recipe.
You’re so welcome. Thank you Padma.
These mashed potatoes look exactly the way we like them. Fluffy and creamy. I know these will be great as a side dish for so many things!
They are so good. Thank you Andrea.