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Top down shot of a bowl of dairy free mashed potatoes with fresh thyme and cracked pepper on top.

Dairy Free Mashed Potatoes

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 16 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


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 


  1. 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. 
  2. Let boil for 15-25 minutes or until they are very tender. Drain potatoes and add to a large mixing bowl. 
  3. Add remaining ingredients and let the butter melt/soften for a minute or two.
  4. 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). 
  5. 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