These Dairy-Free Mashed Potatoes Without Milk are perfectly fluffy and SO easy to make. They are going to be a hit at the dinner table!
Though I love making elaborate meals and dining out at fancy restaurants, every once in a while, deep down, nothing makes me happier than snuggling up with a bowl of fluffy mashed potatoes. And while I realize this sounds odd (aren’t they supposed to be a side dish?), hear me out. Mashed potatoes can be dressed up or down and have that element of nostalgia we all love in a dish. After all, who doesn’t have memories of their mom’s mashed potatoes? Or the creamy mashed potatoes that always graced the Thanksgiving Day table?
To make the creamiest, most delicious mashed potatoes, butter as well as milk or cream are essential. Some people even add cheese to make the potatoes more decadent. But what if you’re vegan or lactose intolerant? Are you doomed to miss out on all that beautiful, mashed potato goodness? Absolutely not! Today, I’m going to show you how to make simple, delicious, and dairy-free mashed potatoes. They can be used as a side with your favorite gravy, in a wide variety of dishes (such as a topping for a shepherd’s pie) and even enjoyed alone or with a selection of delectable add-ins.
Are Dairy-Free Mashed Potatoes Without Milk Healthy?
They’re not unhealthy, but I’m not going to lie—they’re relatively high in fat. And how could they not be? In order to make rich, creamy mashed potatoes, fat is essential, whether that be from real dairy or plant-based replacements. While some people may choose to leave out the fat and attempt to mash the potatoes with only some stock, please, do yourself a favor and don’t even consider this option. Enjoy your mashed potatoes in moderation, and you’ll be fine.
Dressing Up Your Mashed Potatoes
If you’re looking for delicious ways to dress up a bowl of dairy-free mashed potatoes, believe me, you can use more than just cheese to turn them into nothing short of a culinary masterpiece. Add sweetness by stirring in some caramelized shallots or leeks. If you aren’t vegan or vegetarian, some diced crispy bacon would also be delicious here. One of my favorite add-ins is sautéed porcini mushrooms and either a spoonful of truffle paste or a good drizzle of truffle oil. Mashing in a few roasted garlic cloves, along with some fried sage leaves is equally delicious. For Italian-inspired mashed potatoes, add in some chopped sun-dried tomatoes, finely chopped Italian herbs, and a spoonful or two of creamy mascarpone. Blue cheese, crumbled crispy bacon, and scallions are delightful, too.
How to Make Ahead And Store
These dairy-free mashed potatoes can be made up to 2 days in advance. To store your cooked mashed potatoes, allow them to cool down first before transferring them to an airtight container. When it’s time to serve, reheat the potatoes with a little broth. Leftovers can be stored in the fridge for up to 5 days in an airtight container, or frozen for up to 1 month in Ziploc bags. Transfer the cooled potatoes to a freezer-safe resealable bag, squeezing out as much excess air as possible.
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 making 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.
Ingredients
- 4 pounds Yukon Gold potatoes, quartered
- 2 teaspoons salt, plus more to taste
- 4 tablespoons dairy-free butter
- 3/4 cup dairy-free cream cheese
Instructions
- Place the potatoes in a large pot and cover with cold water. Stir in the salt.
- Bring to a boil. Once boiling, reduce the heat slightly and cook until the potatoes can easily be pierced with a fork, about 15 to 20 mins.
- Once cooked, drain and mash the potatoes well with a potato masher or ricer.
- Melt the butter and cream cheese in a small pan on medium heat (the cream cheese won't fully melt).
- Once melted, stir the butter and cream cheese into the potatoes until smooth and fluffy.
- Season to taste with salt and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Can these be made in advance? Any tips?
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!