Easy Dairy-Free Mashed Potatoes
These Easy Dairy-Free Mashed Potatoes are ready in just 30 minutes and make the perfect side dish to any meal! I made these vegan mashed potatoes only 5 simple ingredients, russet potatoes, plant milk, dairy-free butter, dairy-free sour cream, garlic salt, and pepper. They are great on top of my Vegan Shepherd’s Pie or served with my Vegan Meatloaf!
Mashed potatoes are one of those all time favorite cozy sides… no holiday would be complete without a good helping of mashed potatoes, amiright?! They sometimes get a bad reputation for being high carb or loaded with butter, cream and cheese, and while there’s nothing I can do about the carbs, I can offer a healthier way to include that creaminess we all love.
The Ingredients
This mashed potato recipe is so simple and they only require 5 simple ingredients:
☆ Potatoes. For this recipe I used regular ol’ russet potatoes, but you could also use yukon gold potatoes.
☆ Plant Milk. I used oat milk but you could also use almond, rice, etc. If you want to turn up the creaminess I would use oat, which is very readily available in stores now!
☆ Dairy-Free Sour Cream. Now this ingredients may be harder to find. I used the Kite Hill brand, but I also love the Forager Project Sour Cream too. I found mine at Kroger, and they also have it at Meijer and Whole Foods. If you can’t find it in stores, you may be able to buy it online. If you still can’t find it, you could use a dairy-free plain, unsweetened yogurt instead.
☆ Dairy-Free Butter. Adds that rich, buttery flavor we all love about mashed potatoes, and how great now that we have a handful of dairy-free butter options!
☆ Garlic Salt. The garlic flavor mixed with the salt for the perfect touch of seasoning to finish off these dairy-free mashed potatoes.
☆ Pepper. I don’t add a lot of pepper to mine, just a pinch or two- so I didn’t include this in the number of ingredients. Besides, it’s pretty standard to have salt and pepper on hand. You can adjust to taste if you like more pepper or none at all.
Method
I think most people know how to make mashed potatoes, but in case you’re just learning I’ll briefly take you through the steps. First you want to peel and cube the potatoes. Sometimes if I’m feeling lazier than other times when it comes to mashed potatoes I’ll leave the skin on- but usually only if I am using yukon gold potatoes or redskin potatoes. For this Easy Dairy-Free Mashed Potatoes recipe I peeled the potatoes prior to boiling, but if you’re in the lazier mood, you might want to check out my Creamy Dirty Mashed Potatoes. Both are delish!
Cubing the potatoes prior to boiling allows the potatoes to cook faster as well- this way you make sure there are no uncooked parts of the potatoes (which makes blending and eating not very enjoyable).
You can tell the potatoes are done if you poke them with a fork and they are soft. Drain, add the potatoes back to the pot and add the plant milk, dairy-free sour cream, dairy-free butter, garlic salt and pepper to taste. Turn the heat to low and mash the potatoes with a potato masher or fork until you achieve your desired texture. You can use a hand beater, or immersion blender but be sure to use it on low because if you beat them too much they become gummy and lose their fluffiness. Add a little bit more milk if you need to make them smoother, if you don’t like lumps. Garnish with fresh chives, parsley or other herb of choice and serve!
What To Do With Leftovers
This recipe will serve 6-8 people, so if you happen to have any leftover mashed potatoes, here are some recipes you can try making!
BAKED LEFTOVER MASHED POTATO CROQUETTES
So you go ‘head… you indulge a little bit- you deserve some mashed potatoes friend! I hope they make the perfect side dish on your holiday table this year! And pssstttt… no one will know they are dairy free 😉 Leave a comment below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this healthier, easy dairy-free mashed potato recipe! Tag me on Instagram, Facebook, or Pinterest!
Easy Dairy Free Mashed Potatoes
These Easy Dairy-Free Mashed Potatoes are ready in just 30 minutes and make the perfect side dish to any meal! I made these vegan mashed potatoes only 5 simple ingredients, russet potatoes, plant milk, dairy-free butter, dairy-free sour cream, garlic salt, and pepper. They are great on top of my Vegan Shepherd's Pie or served with my Vegan Meatloaf!
Ingredients
- 48 oz (~ 8 small-medium) russet potatoes, peeled and cubed
- 1 cup plant milk (such as oat, almond, rice, etc.)
- 7 tablespoons dairy-free sour cream
- 3 tablespoons dairy-free butter
- 2 teaspoons garlic salt
- Pepper, to taste
Instructions
Boil the peeled and cubed potatoes until soft, about 15-20 minutes. You can tell the potatoes are done if you poke them with a fork and they are soft. Drain, add the potatoes back to the pot and add the plant milk, dairy-free sour cream, dairy-free butter, garlic salt and pepper to taste. Turn the heat to low and mash the potatoes with a potato masher or fork until you achieve your desired texture. You can use a hand beater, or immersion blender but be sure to use it on low because if you beat them too much they become gummy and lose their fluffiness. Add a little bit more milk if you need to make them smoother, if you don’t like lumps. Garnish with fresh chives, parsley or other herb of choice and serve!
