Dairy-Free Mashed Potatoes
These dairy-free mashed potatoes are creamy, buttery, and full of rich roasted garlic flavor—no milk or cream needed! Yukon Gold potatoes and vegan butter create a velvety texture, perfect for holiday feasts or weeknight dinners. Simple, classic, and seriously satisfying, this is the only dairy-free mashed potato recipe you’ll ever need.
Servings: 8
Calories: 232kcal
Ingredients
- 3 pounds Yukon Gold potatoes washed and halved
- 1 large head garlic
- ½ cup vegan butter adjust to taste
- 1 teaspoon salt adjust to taste
- 1 teaspoon pepper adjust to taste
- fresh chives finely chopped, to taste (for garnish)
Instructions
- Preheat oven to 400 degrees F.
- Fill a large soup stock pot with potatoes and water that comes one inch above the potatoes. Bring to a boil and cook for 35-45 minutes until super tender. You should be able to easily pierce the potatoes with a fork.
- While potatoes are cooking, roast your garlic: Turn the garlic on its side and, using a sharp knife, slice off the top exposing the very top of most of the garlic cloves. Place the garlic root-down on a sheet of tin foil, drizzle olive oil over the top, and pull the tin foil up around the sides and pinch together on the top to close. Bake for 50 minutes at 400 degrees until garlic is soft.
- Drain your cooked potatoes, toss them back into the large pot, and begin to mash with a potato masher. Squeeze in the garlic cloves (the soft cloves should come out of the peel easily when you squeeze it). Add the vegan butter, salt, and pepper. Continue mashing until everything is well-combined and potatoes appear light and fluffy.
- Transfer to a large decorative serving platter and top with chopped chives.
Notes
- Storage: Let the mashed potatoes cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm leftovers in a saucepan over low heat, stirring frequently and adding a splash of plant-based milk or extra vegan butter to restore creaminess. You can also microwave in 30-second intervals, stirring in between, until heated through.
- Avoid Dry Potatoes: If reheated potatoes seem dry, mix in a little warm plant-based milk or broth to bring them back to life.
- Make-Ahead Friendly: You can prep these mashed potatoes a day ahead! Just reheat gently and stir well before serving.
- Extra Creamy Hack: Stir in a spoonful of vegan sour cream or cashew cream for even richer mashed potatoes.
- Boost the Flavor: A drizzle of olive oil, a sprinkle of nutritional yeast, or a handful of fresh chives can add an extra layer of flavor when serving.
Nutrition
Calories: 232kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 388mg | Potassium: 736mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 35mg | Calcium: 28mg | Iron: 1mg