These mashed potatoes without milk are PERFECTLY fluffy and SO easy to make! They are going to be a hit at the dinner table!
Can you honestly believe that I have been blogging 7 years and I have NEVER shared a “normal” mashed potato recipe?
9/10 they have been made out of cauliflower. Case in point: cauliflower potato salad and cauliflower mashed potatoes with 5 ingredients.
There was that one time I made you curried savory vegan healthy mashed potatoes but are those “normal?”
Me thinks not.
These babies though? They are PERFECTLY fluffy and cloud-like with the most minimal ingredient list that is going to make your busy-person-heart just SO HAPPY about life.
Why You’ll LOVE these Mashed Potatoes
When I’m looking for some comfort food, I often turn to potatoes. They’re super versatile, can be dressed up or down, and keep me full and give that comfort food vibe! They are usually also SO simple to throw together, like air fryer roasted potatoes or oven roasted lemon greek potatoes. The mashed potatoes without milk I’m going to show you today are simple, delicious, and dairy free for those who follow a vegan diet or have a sensitivity to dairy! They can be added to the top of a shepherd’s pie or doused in your favorite gravy-either way, they are sure to please! They’re rich, they’re creamy, they are the perfect side to any meal! And, bonus, if you don’t have yellow potatoes you can use this method with my red skinned mashed potatoes!
What is a good substitute for milk in mashed potatoes?
If you’re a LOVER of thanksgiving food (who isn’t?!), you know that an absolute MUST HAVE at your family meal is mashed potatoes- but, like my purple mashed potatoes, they are usually made with milk! To bring all the coziness and comfort that your holiday meal needs, today I’m going to show you how to make mashed potatoes without milk! Instead of milk, I use dairy free cream cheese and dairy free butter to bring all the richness and creaminess!
How to make dairy free Mashed Potatoes
Mashed potatoes are rich and decadent, and you are going to LOVE how the dairy free butter and cream cheese in these mashed potatoes no milk make them the CREAMIEST potatoes you’ve ever had. You may never go back to adding milk to your mashed potatoes on Thanksgiving!
Prepare
First, you’ll need to wash, peel, and chop up your potatoes into chunks. Next, cover them in cold, salted water in a pot and set them on the stove.
Cook
Bring your pot of potatoes to a boil over medium-high heat. Allow them to cook until they are fork tender.
Mash
Using a potato masher, mash the potatoes. Melt the butter and cream cheese in a pan and then stir them into the mashed potatoes until they are creamy and smooth! DEVOUR!
Top Tips for Fluffy Dairy Free Mashed Potatoes
- Make sure they are cooked well! If you undercook the potatoes, they will be lumpy!
- Don’t skip the salt: Make sure to add a teaspoon or 2 (or to your liking) of salt! It adds more flavor to the finished mashed potatoes!
- Always melt the butter and cream cheese before adding it to the potatoes! That way, it’ll be easier to mix them up and everything will stay super hot!
Recipe variations
There are a lot of ways to add flavors to your typical mashed potatoes. You can add sour cream, bacon and green onions to it. You may also sprinkle cheese on it and bake them in an oven to make duchess potatoes. For spices you may add rosemary, thyme, parsley, or chives. You can even use it on top of a casserole before baking, make patties and turn them into hash browns.
Serving Suggestions
If you’re looking to whip up a feast for Thanksgiving (or any gathering of family and friends, for that matter), there are SO many recipes here on the blog that are sure to please! I suggest roasting up some superfood roasted brussels sprouts with bacon and a big ol’ turkey to make it a meal! For a vegan option, I recommend baking up a delicious stuffed butternut squash and a harvest black rice salad!
Can you prepare mashed potatoes ahead?
Absolutely. You can make your mashed potatoes up to 2 days in advance. This is especially useful when the holidays are just around the corner. We’ll all be busy with shopping, cooking, cleaning, and everything we need to do for guests and family that will come over. To store your cooked mashed potatoes allow them to cool down first before transferring them to an air tight container. When it’s time to serve, heat your
mash in a pan with 2 tablespoons of broth.
FAQ’s
There are a lot of varieties of potatoes out there but only a few can be made into fantastic mashed potatoes. Some people prefer russet potatoes for their starchy and fluffy texture. But the best potatoes to use are Yukon gold potatoes. They are versatile potatoes that can be used for grilling, baking, French fries, and most of all mashed potatoes. These spuds have a creamy and velvety texture and a sweet taste
Sweet potatoes or yams have also been used similarly to white potatoes in many recipes for a very long time. They also have a similar creamy texture but sweet potatoes are also sweeter. They are also used as starch in many meals. With that being said you can substitute sweet potatoes when making mashed potatoes.
Let the mashed potatoes cool down to room temperature. Store it in an airtight container and keep it in the fridge. Your mashed potatoes last for 3 to 5 days that way. You can also freeze mashed potatoes. Transfer it to a freezer-safe resealable bag. Take out as much excess air as you can and pop it in the freezer. This will extend the shelf life of your mash for up to a month.
F
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
Other Healthy Thanksgiving Recipes
Ingredients
- 4 Lbs Yukon gold potatoes, cut into quarters
- 2 tsp Salt + more to taste
- 4 Tbsp Butter (dairy free if needed)
- 3/4 Cup Full fat cream cheese (dairy free if needed)
Instructions
- Place the potatoes in a large pot and cover with cold water so the potatoes are covered about 1 inch. Add the salt into the pot and stir.
- Bring to a boil. Once boiling, reduce the heat slightly and cook until the potatoes are easily pierced with a fork – about 15-20 mins.
- Once cooked, drain the water and mash the potatoes well with a potato masher.
- Melt the butter and cream cheese in a small pan on medium heat (the cream cheese won't fully melt)
- Once the butter is melted, stir the butter and cream cheese into the potatoes until fluffy.
- Season to taste with salt (I like 2-3 tsp) and DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Gwynn Galvin says
This recipe will be going on my menu rotation for sure! I am always looking for dairy free recipes.
Taylor Kiser says
Great! Enjoy!
Mahy says
These certainly look amazing as if they are full of milk LOL Definitely the recipe to keep handy – the results are fantastic!
Taylor Kiser says
Thanks!
Beth says
My daughter is going to love this recipe! She’s lactose intolerant and this is perfect for her! I can’t wait to make this!
Taylor Kiser says
Thanks, Beth! Hope she enjoys them!
Pam says
Those look so creamy and delicious! They’ll be perfect on the Thanksgiving table.
Taylor Kiser says
Thanks, Pam!
Michelle says
I’ve never added cream cheese to mashed potatoes before, but it sounds amazing! I can imagine how deliciously creamy they’d be.
Taylor Kiser says
Yes, they’re so creamy! You should definitely try these!
Linda High says
Reading the Dairy Free Mashed Potatoes Without Milk
gf recipe, and under “Top Tips For Making”, this is what it says:
“Whipping up a batch of low carb peanut butter cookies is always a good idea, trust me! Here are a few tips to make these cookies the BEST they can be”. DON’T KNOW WHAT PEANUT BUTTER COOKIES HAVE TO DO WITH MASHED POTATOES!!
Taylor Kiser says
Oops, I’ll get that fixed! It’s a WP Plug-in issue.
Christi says
Can these be made in advance? Any tips?
Foodfaithfitness says
Hi Christi, You can make your mashed potatoes up to 2 days in advance. Just allow them to cool down first before transferring them to an air tight container. You can heat them in a pan with 2 tablespoons of broth and they should be delicious!