This Dairy Free Mashed Potatoes recipe is simple, delicious, and will leave you feeling your best after your next holiday meal. And if you’re curious how this compares to traditional mashed potatoes, check out our ultimate yukon gold mashed potatoes recipe. Both make delicious side dishes.
The Best Dairy-Free Mashed Potatoes
Enjoy every bite of your next holiday meal with these deliciously creamy dairy-free mashed potatoes. You’ll notice the great taste of mild onion, garlic, butter, sour cream, and more in every bite. The perfect side dish to accompany your favorite cranberry sauce and grilled turkey breast at your next holiday table.
What You Will Need
- yukon gold potatoes – We love this potato variety for its naturally buttery flavor and for their creamy texture once cooked. Feel free to use russet potatoes, but just know that this type of potato has a higher starch content, which will yield fluffier mashed potatoes vs. creamy.
- garlic powder, onion powder, kosher salt, and ground black pepper – Essential seasonings to make this side dish as delicious as possible.
- unsweetened almond milk – Helps to achieve that silky smooth mashed potato texture. You can use any dairy-free milk, but just make sure that it’s unsweetened.
- dairy-free butter – Any dairy-free butter would be a great option, but our favorite brand is Miyokos.
- dairy-free sour cream – A good sour cream substitute typically made with a combination of coconut and cashew milk plus other seasonings to give this dairy-free alternative a great flavor.
- dairy-free ranch dressing – You’ll love the classic ranch flavors in every bite!
How To Make Dairy Free Mashed Potatoes
Start by finding dairy-free ingredients at your local grocery store. Here are a few of our favorite brands. Forager for dairy-free sour cream, Miyoko’s for dairy free butter, and Salad Girl for organic dairy-free dressings.
Fill a large stock pot with water and bring it to a boil while you prep your potatoes.
Once the water has come to a boil, add in the potato chunks and let them boil for 15-25 minutes or until they are very tender. Cooking time will vary depending on the size of your potato chunks.
Next, drain your potatoes and place them into a large mixing bowl. Then add the garlic and onion powder, salt, pepper, almond milk, dairy-free butter, dairy-free sour cream, and the dairy-free ranch dressing.
Let the butter naturally soften from the heat of the potatoes for a bit to make the mashing process easier.
Use a potato masher to mash the potatoes and to mix all of the ingredients together until you’ve reached a even consistency throughout. Add additional almond milk to reach your desired consistency. Finally, give your mashed potatoes a taste and adjust seasonings as needed.
For the best results, use an electric hand mixer after you’ve combined all of the ingredients with the potato mixer for the best creamy consistency.
Now dig into the creamiest mashed potatoes! Serve this delicious side dish with additional dairy-free butter and/or gravy for the most delicious bites.
What To Serve With Dairy-Free Mashed Potatoes
We love this classic side dish at Thanksgiving Dinner alongside a perfectly cooked turkey, cranberry sauce, stuffing, and of course pumpkin pie. Mashed potatoes also make a great addition to Guinness Beef Stew or with our delicious chicken piccata recipe.
- Hand Mixer: Using a hand mixer near the end of combining all of the ingredients helps to get these mashed potatoes nice and fluffy. Just be sure to add little splashes of almond milk along the way.
- Storage: Store leftovers in an airtight container in the refrigerator for up 3-5 days.
Made this simple dairy-free mashed potato recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Other Dairy-Free Recipes You Might LikePrint
Dairy Free Mashed Potatoes – seriously delicious dairy-free mashed potato recipe that is perfect for any night of the week or a holiday!
- 4 pounds yukon gold potatoes
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons kosher salt, more to taste
- 1/8 teaspoon ground black pepper
- 1/2 cup unsweetened almond milk, more as needed
- 1/2 cup dairy-free butter
- 1/2 cup + 2 tablespoons dairy-free sour cream
- 1/4 cup dairy-free ranch dressing
- Bring a large pot of water to boil. Add cut up potatoes (the smaller you cut them the shorter the boil time will be) to pot of boiling water.
- Let boil for 15-25 minutes or until they are very tender. Drain potatoes and add to a large mixing bowl.
- Add remaining ingredients and let the butter melt/soften for a minute or two.
- Use a potato masher to mash everything together (alternatively you can use a hand mixer, if you prefer) until the consistency is smooth. Add additional almond milk, as needed, to reach your desired consistency. Also, make sure you taste and add additional salt, as desired (everyone has different salt preferences).
- Serve with additional dairy-free butter or gravy.
- Hand Mixer: I did end up using my hand mixer at the end to make sure these got fluffy – and added little splashes of almond milk along the way.
- Brands I used: I used Forage dairy free sour cream, Miyokos vegan butter and Organic Salad Girl Dairy-Free Ranch.
- Storage: store in an airtight container in the refrigerator for up 3-5 days.
- Serving Size: 4 oz
- Calories: 156
- Sugar: 1 g
- Sodium: 239.7 mg
- Fat: 6.8 g
- Carbohydrates: 20.7 g
- Protein: 3 g
- Cholesterol: 4 mg
Keywords: dairy free mashed potatoes