Best Dairy-Free Mashed Potatoes (3 Ingredients)

These Dairy-Free Mashed Potatoes are fluffy and creamy, requiring only 3 ingredients and 15 minutes to make. Perfect for any time of year you want a quick, one pot mashed potatoes recipe without a lot of fuss. Non-dairy, vegan and gluten-free with many variations included.

The perfect side dish awaits you in these creamy, non-dairy 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 dairy-free 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 non-dairy sour cream, dairy-free cream cheese and fresh herbs.  No holiday table 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 vegan 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 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.

🧾 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 ½ 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 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.

👨🏽‍🍳 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

🥗 Serving Suggestions

• Serve 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

🍠 More Potato Recipes

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📖 Recipe

Dairy-Free Mashed Potatoes Recipe

These Dairy-Free Mashed Potatoes are fluffy and creamy, requiring only 3 ingredients and 15 minutes to make. Perfect for any time of year you want a quick, one pot mashed potatoes recipe without a lot of fuss. Non-dairy, vegan and gluten-free with many variations included.

5 from 67 votes

Print Pin Rate

Course: Side Dish

Cuisine: All

Diet: Low Calorie, Vegan, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 servings

Calories: 290kcal

Author: Deborah

Equipment

• ▢
  Immersion Blender
• ▢
  Potato Masher
• ▢
  Large Pot

Ingredients

• ▢ 3 lbs Russet Potatoes
• ▢ ½ cup vegan butter plus more for topping
• ▢ 1 ½ cups potato water reserved after boiling potatoes
• ▢ ¼ cup parsley chopped (optional)
• ▢ ½ teaspoon sea salt more or less to taste

US Customary - Metric

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. 

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 328mg | Potassium: 965mg | Fiber: 3g | Sugar: 1g | Vitamin A: 932IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 2mg

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