Dairy-free Mashed Potatoes

Published: Oct 7, 2022 · Modified: Oct 9, 2022 by Debra Klein · This post may contain affiliate links · 43 Comments

These Dairy-free Mashed Potatoes are super rich and creamy, light and fluffy, loaded with flavor and perfect for a vegan diet. Yeah, you heard that right, a healthy mashed potato recipe…and they taste incredible!

Bowl of chunky mashed potatoes showing the skins, topped with fresh herbs.

This post has been updated from the original published November 1, 2015.

Jump to:

Best Potato for Mashed Potatoes
Ingredients and Substitutions
Mashed Potato Flavor Enhancers
How to make mashed potatoes without milk
Debra’s Pro Tips:
Best way to reheat mashed potatoes
What to serve with mashed potatoes:
Vegan Mashed Potato FAQs
📖 Recipe

Mashed potatoes are classic comfort food. And yes, these vegan mashed potatoes are the ultimate in healthy comfort food! Not only are they warm and satisfying, but they’re the perfect receptacle for golden vegan gravy too!

This easy recipe for non dairy mashed potatoes skips the heavy cream, coconut milk and vegan butter….and relies on a combination of flavorful root vegetables, olive oil and vegetable broth to deliver taste and texture while keeping health in mind. Truly the BEST vegan mashed potato recipe out there.

Your whole family will love this healthy version of a classic side dish so much, you’ll never go back to traditional mashed potatoes.

Best Potato for Mashed Potatoes

Red bliss potatoes: Use these if you like a potato that holds its shape a bit and will result in a chunkier mash. Many claim that the more waxy red bliss are not ideal for mashed potatoes….but I beg to differ! These are my favorites because I like some texture in my mashed potatoes. Plus they have less carbs and calories and more vitamins and minerals than the starchier varieties.
Yukon gold potatoes: The best option for rich color, texture and taste. They tend to have a naturally buttery flavor, which is ideal when you’re making vegan mashed potatoes. These are the most popular recommendation for mashed potatoes, with a smooth and fluffy texture.
Russet potatoes: These are really starchy and will produce the creamiest mash.
Idaho potatoes: Very similar end result to russet potatoes. The Idaho potato is actually a Russet potato that is grown in Idaho and perfect for creamy mashed potatoes.
Potatoes not to use for mashed potatoes: Fingerlings, new potatoes, baby potatoes, blue potatoes.

Ingredients and Substitutions

Labeled ingredients: potatoes, garlic, turnips, celeriac, parsnips.

I’ve been adding other veggies to my mashed potatoes for years. This is one of the easiest ways to make healthier mashed potatoes. A combination of potatoes and root vegetables means diversity of vitamins and minerals, tons of fiber and the same creamy texture you’re expecting from the best mashed potatoes.

Potatoes: See above to decide between red bliss, yukon gold or russet potatoes.
Cauliflower: Helps make the mash super creamy with less carbs and less calories than using all potatoes. You can substitute cauliflower rice or frozen cauliflower for the whole cauliflower to save time.
Turnips: High in fiber, vitamins K, A, C and E, as well as potassium magnesium and calcium. They have a slightly bitter and subtle spicy flavor that’s also kinda earthy, which adds depth to this recipe.
Celeriac: The root part of the celery plant that adds a natural flavor boost. Use the root for the recipe and chop up the tops to sprinkle on top of your mash or add to your Thanksgiving stuffing.
Parsnips: Add a combination of sweet, spicy and nutty flavors.

Mashed Potato Flavor Enhancers

Garlic: A not so secret ingredient that adds so much flavor! Vegan Garlic Mashed Potatoes are the way to go! Garlic cloves are boiled with the potatoes and root vegetables so they’re easy to mash and their flavor mellows, removing the bitterness. Go for it and add as much as you like!
Olive oil: Lower in saturated fat than butter, olive oil adds just the right amount of creaminess and a subtle herby flavor. I don’t use vegan butter because I haven’t found one that doesn’t contain highly processed industrial seed or vegetable oils that are too rich in Omega-6 fatty acids.
Vegetable Stock: I like to make vegetable broth from scratch. The recipe is easy and you can concentrate the flavor and control the ingredients. A better choice than chicken stock, in my opinion. If you use store bought broth, be sure to read the label carefully to find a brand that does not contain heavily processed oils or too much sodium.

How to make mashed potatoes without milk

4 numbered steps for mashed potatoes: cut up veggies, plus water, drained and mashed.

Scrub potatoes. Use a loofah to make this task easier. Cut into large cubes with skins still on. Peel parsnips, turnips, celeriac and chop into similar sizes. Cut cauliflower into Peel garlic cloves, leave them whole.
Cover with water by 2 inches.
Bring to a boil, then reduce heat to a simmer and cook, uncovered for about 20 minutes, until all veggies are super tender. When potatoes are almost done, heat veggie stock in small saucepan. Keep warm until ready to use.
When veggies are tender, drain. Set aside some of the starchy water. You can use it later if you don’t have enough stock. Put boiled veggies back into the same pot. Shake and let the water dry up. I like to use a potato masher, leaving some chunks for added texture. If you prefer a super smooth texture, use an immersion blender. The best fluffy texture is achieved with a potato ricer or hand mixer.

Close up of a bowl of mashed potatoes, with chopped parsley.

Drizzle in the olive oil, salt and pepper. Continue to mash. Leave some chunks for an interesting texture.
Slowly pour in the vegetable stock, starting with ¼ cup. Test for desired consistency, adding remaining broth 1 Tablespoon at a time if needed.
Taste for seasoning. Add salt and pepper if desired and mix well. Sprinkle with chopped fresh parsley, green onions or celery leaves.
Store leftover mashed potatoes in an airtight container in the fridge for up to a week or the freezer for 3 months.

Debra’s Pro Tips:

Bowl of mashed potatoes, garnished with fresh herbs. Root vegetables in the background.

The easy way to scrub potatoes when you don’t peel them is to use a loofah. I like to leave the skins on because they’re loaded with extra fiber, vitamins and minerals.
Put the drained potatoes and roots back in the same (hot) pot to mash…it will keep them hot and help the water dissipate.
For best results, do not overmix! Regardless of which tool you use to mash your potatoes, be mindful because overmixing will produce gluey mashed potatoes.
For The best Thanksgiving Mashed Potatoes and Gravy: Make these up to 3 hours in advance and place in your crockpot on warm until ready to serve. They’ll still be hot, and creamy. Alternately, place in a covered bowl that’s balanced over a barely simmering pot of water. Vegan Gravy can be made up to a week in advance and gently reheated on the stove before serving. This will free you up for important last minute tasks.
Love a good mash, but not into potatoes? Try Roasted and Mashed Acorn Squash for a nice mix of savory and sweet.

Best way to reheat mashed potatoes

If your mashed potatoes were frozen, defrost in the fridge first so you can give them a good stir before reheating. Keep in mind, reheating time will vary based on how deep your potatoes are in the pan/pot/bowl. Be sure when stirring to get to the bottom of the pan so they don’t burn.

On the stovetop: Place mashed potatoes in a heatproof bowl over a pan of barely simmering water, or use a double boiler if you have one. When they’re warmed through, gently stir. Add a couple Tablespoons veggie broth, if they’re dry. Stir again. Cover with foil and leave over simmering water until ready to serve.
In the oven: Preheat oven to 325. Stir mashed potatoes well and add 1-2 Tablespoons vegetable broth to the mixture. If you have any vegan sour cream, you could add 2 Tablespoons of that instead. Transfer mashed potatoes to a baking dish and cover tightly with foil so the potatoes can steam inside. It will take about 25 minutes to heat them through.
In the microwave: Make sure potatoes are in a microwave-safe bowl. Sprinkle on 2 Tablespoons vegetable broth and cover with a moist paper towel. Microwave on high for 2 minutes. Stir well. Microwave another 2 minutes. Stir again. Continue until mashed potatoes are evenly heated throughout, adding another 1-2 Tablespoons broth if needed.
In the slow cooker: Cook on low for 1-2 hours, with the lid on, until heated through. Stir once or twice during the process and sprinkle with 1-2 Tablespoons vegetable broth if needed.
Good news: Leftover mashed potatoes can also be used to make mashed potato waffles, added to a Thanksgiving sandwich, to top a vegan shepherd’s pie or to bulk up a pureed soup.

What to serve with mashed potatoes:

Vegan mashed potatoes are one of my favorite recipes. This classic side dish is easy to make ahead and reheat, and therefore a great way to meal prep for everyday or even for a special occasion like Thanksgiving Dinner.

Vegan Mashed Potato FAQs

Are Mashed Potatoes Healthier with the skin on?

Yes! Keeping the skin on the potatoes enhances their nutritional value. The skins have more nutrition than the inside. Potato skins contain B Vitamins, Vitamin C, iron, calcium, potassium and also a good amount of fiber.

Can you make creamy mashed potatoes without milk?

Definitely! For those with lactose intolerance, traditional dairy products can be replaced easily. Some dairy-free mashed potato recipes use non-dairy milk like oat milk, soy milk, rice milk or almond milk to replace the regular milk. Plant-based milk is a good substitute for whole milk.

To replace buttermilk or sour cream in a traditional mashed potato recipe, use coconut milk or cashew cream plus 1 Tablespoon lemon juice to equal the amount of buttermilk called for in the recipe.

You can also use a combination vegetable broth, olive oil and cooked cauliflower to get a creamy consistency for mashed potatoes, as a good substitute.

What can I substitute for butter in vegan mashed potatoes?

Olive oil is a good substitute for butter, and a healthy dairy-free option for mashed potatoes. Vegan butter is highly processed and has additives that makes it a less healthy option. Generally, salted butter is added to traditional mashed potato recipes, so taste the finished vegan mashed potatoes before serving and add a pinch of sea salt if desired.

Can I freeze mashed potatoes?

Yes! Mashed potatoes will stay good in the freezer for up to 3 months. Make sure they are completely cooled and then transfer to freezer safe zip top bags or another airtight, freezer safe container.

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