perfect dairy free mashed potatoes

How to Make Dairy Free Mashed Potatoes

This post is designed to teach you how to make simple Dairy Free Mashed Potatoes. With my simple Dairy Free Mashed Potato Recipe, you will have smooth, buttery, and tasty mashed potatoes any time you want. This Dairy Free Mashed Potato Recipe is gluten free, dairy free, soy free, egg free, and nut free. It is also suitable for vegans and vegetarians.

Thanksgiving will be here before we know it. If you are dairy free or vegan you might be dreading making substitutes for your Thanksgiving meal. Luckily mashed potatoes do not have to be a challenge. These dairy free mashed potatoes are so easy to make. With just a few simple tweaks you’ll have delicious dairy free mashed potatoes on your dinner table. If you want gluten free gravy to go along with your dairy free mashed potatoes, click here to learn How to Make Gluten Free Gravy.

vegan mashed potatoes

Two things need to be replaced to make your mashed potatoes dairy free. Milk and butter. Here are the ways I replace milk and butter in my dairy free mashed potatoes. These replacements are easy and if you are dairy free you probably already have the ingredients on hand.

Which Milk Substitute Should I Use?

The biggest question I see when it comes to making dairy free mashed potatoes is, “what milk substitute should I use?”. Different people will tell you different things. But through much trial and error, I have determined you shouldn’t use any milk substitute in your dairy free mashed potatoes. Or at least not very much at all. When you simply replace milk cup for cup in dairy free mashed potatoes you usually end up with some weird flavors. As much as I love dairy free milk, it does not work well in MOST savory meals. Even if you buy unsweetened versions of dairy free milk you are still left with a strong coconut flavor, almond flavor, oat flavor, etc. For that reason, I don’t use dairy free milk as the primary liquid in dairy free mashed potatoes.

Mix with an electric mixer or stand mixer for the best texture.

The primary liquid used to make my dairy free mashed potatoes creamy is water. Yes, just water. I prefer to use the water that the potatoes were boiled in because it is a bit more starchy. However, if you forget to reserve that water, you can use plain water. I do add a tiny bit of dairy free milk for a milk-like flavor. But trust me, a little bit of dairy free milk goes a long way. I am using unsweetened almond milk. If you don’t have that on hand don’t worry. Since I am only adding a tiny bit of dairy free milk to this recipe you can use whatever kind you have on hand. And if you don’t have any dairy free milk on hand, just skip it. I’ve done that before and the results are pretty similar.

How to Replace Butter

Luckily there are many good dairy free margarine available these days. I like to add a good amount of dairy free margarine to my mashed potatoes because it makes up for the lack of milk. By adding extra dairy free margarine you achieve a deliciously rich and creamy texture and taste.

I can’t speak to every dairy free butter option, but I have successfully used Soy Free Earth Balance and Smart Balance. Both are great brands with great dairy and soy free butter products.

how to make dairy free mashed potatoes

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perfect dairy free mashed potatoes
5 from 9 votes

Dairy Free Mashed Potatoes

These Dairy Free Mashed Potatoes are easy to make and are so delicious. Learn how to make dairy free mashed potatoes in no time at all. With just a few simple tweaks you'll have delicious dairy free mashed potatoes.
Prep Time14 minutes
Cook Time25 minutes
Total Time39 minutes
Course: Side Dish
Cuisine: American
Servings: 5 Servings
Calories: 244kcal
Author: Emily Meyer | Eat or Drink
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  • 5 russet potatoes
  • 1/4 cup dairy free butter - so note in blog for brand ideas
  • 1/2 teaspoon salt - add more or less to taste
  • 1/4 teaspoon pepper - add more or less to taste
  • 1 tablespoon dairy free milk - see note in blog post about dairy free milk
  • 1 cup water that potatoes were boiled in


  • Peel your potatoes according to your preference. I like some skin left on so I don't peel them perfectly. Cut your potatoes into large chunks to help them cook faster while boiling.
  • Fill a large pot with cold water and add in your potato chunks. Boil your potato chunks for about 25 minutes or until a fork inserted into a potato chunk goes in extremely easily. I like my potatoes cooked very well because it ensures you will have smooth mashed potatoes.
  • Before you drain your potatoes use a mug to remove some water. I usually reserve two mugs full of the cooking water just in case I need extra. Once you have reserved your water drain your potatoes in a colander. 
  • Add cooked potatoes to your stand mixer fitted with the paddle attachment. Add in your dairy free butter, salt, and pepper. Mix on medium-low until potatoes are mashed. With the mixer on the lowest setting add in your dairy free milk and slowly add in your water. Start with about half the water and add the rest slowly until you reach your desired consistency.
  • You can eat your mashed potatoes right away or reheat them in a pot if needed. If reheating you may need to add a bit more water to make sure they are not too dry.



Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.


Calories: 244kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 318mg | Potassium: 888mg | Fiber: 2g | Sugar: 1g | Vitamin C: 12.1mg | Calcium: 31mg | Iron: 1.8mg

For more recipes like this be sure to check out the following posts:

Crumb-Topped Apple Pie

Mini Pumpkin Pies

Gluten Free Vegan Pie Crust

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