Simple Dairy-Free Mashed Potatoes

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Fluffy, creamy mashed potatoes without a drop of dairy? Yes, please. These Simple Dairy-Free Mashed Potatoes are rich and velvety, with a buttery flavor that comes entirely from olive oil and the natural sweetness of potatoes. They’re the kind of side dish that makes everything on the plate taste just a little more comforting.

Whether you’re cooking for someone with a dairy allergy, leaning into a lighter plant-based lifestyle, or you simply ran out of butter, this mash has you covered. The texture is classic and cozy, the flavor is savory and satisfying, and they pair beautifully with everything from weeknight chicken to your full holiday spread.

Why You’ll Love Simple Dairy-Free Mashed Potatoes

Dairy-free mashed potatoes don’t have to taste like a compromise. This version leans on naturally creamy potatoes, good olive oil, and a splash of warm dairy-free milk to create a smooth, silky texture.

You’ll love these Simple Dairy-Free Mashed Potatoes because:

• They’re truly creamy without cream. Warming the dairy-free milk and whisking it with olive oil gives the potatoes a luscious, spoonable texture.
• They’re naturally dairy-free and easy to make vegan. Use plant-based milk and keep the garnishes simple, and this side dish fits a variety of dietary needs.
• They’re weeknight-friendly. From peeling to mashing, you can have a big bowl of mashed potatoes on the table in under an hour.
• They’re perfect for holidays. The flavor is classic and familiar, so no one will guess they’re dairy-free unless you tell them.
• They reheat beautifully. A little splash of extra dairy-free milk brings leftovers right back to life.

What Makes These Mashed Potatoes So Creamy Without Dairy?

The secret is in the technique. Instead of relying on butter and cream, these Simple Dairy-Free Mashed Potatoes use three tricks:

1. Starchy potatoes like Yukon Golds or Russets cook up fluffy and mash smoothly.
2. Warm dairy-free milk keeps the potatoes from tightening up and helps them absorb moisture for a silky finish.
3. Olive oil whisked into the potatoes adds richness and a buttery mouthfeel without any actual butter.

You end up with a bowl of mashed potatoes that’s plush and comforting, but a little lighter and friendlier to sensitive stomachs.

Ingredients

Before you start boiling, it’s helpful to understand what each ingredient is doing in the dish. This way you can swap things confidently if needed.

• Yukon Gold or Russet potatoes – Provide the starchy base and fluffy texture that make mashed potatoes so comforting.
• Unsweetened dairy-free milk (almond, oat, soy, etc.) – Adds moisture and creaminess while keeping the potatoes dairy-free.
• Extra-virgin olive oil – Replaces butter with a rich, silky fat that coats the potatoes and carries flavor.
• Garlic (optional) – Brings gentle savory depth for a garlicky mashed potato variation.
• Fine sea salt – Seasons the potatoes so their natural flavor really shines.
• Freshly ground black pepper – Adds a little warmth and complexity.
• Fresh chives or parsley – Brightens the finished dish with color and fresh, herby flavor.

How To Make Simple Dairy-Free Mashed Potatoes

The key to dreamy mashed potatoes is treating each step with a little care: cook the potatoes just right, warm your mix-ins, and mash gently so you don’t overwork them.

Step 1: Prep the Potatoes

Peel the potatoes and cut them into even chunks so they cook at the same rate. Rinse the pieces briefly under cool water to remove any surface starch that might make the mash gluey.

Step 2: Boil Until Tender

Place the potato chunks in a large pot and cover them with cool water. Bring the pot to a gentle boil over medium-high heat, then reduce to a steady simmer. Cook until the potatoes are very tender and a fork slides in with almost no resistance. Drain the potatoes well so extra water doesn’t water down the mash.

Step 3: Warm the Dairy-Free Milk and Flavorings

While the potatoes cook, warm the dairy-free milk in a small saucepan over low heat. Stir in the olive oil and, if you’re using it, the minced garlic. You want the mixture warm and fragrant but not boiling. This step helps the potatoes absorb the liquid more easily and keeps everything silky instead of sticky.

Step 4: Mash the Potatoes

Return the drained potatoes to the warm pot or a large mixing bowl. Sprinkle in the salt and pepper. Use a potato masher, ricer, or hand mixer on low speed to begin breaking the potatoes down.

Step 5: Add the Warm Dairy-Free Milk Mixture

Pour in the warm dairy-free milk and olive oil mixture a little at a time, mashing gently between additions. Stop when the potatoes are as creamy and fluffy as you like. If you prefer a more rustic texture, leave a few small lumps.

Step 6: Finish with Herbs and Adjust Seasoning

Stir in the chopped chives or parsley. Taste and adjust the seasoning with more salt or pepper if needed. Spoon the mashed potatoes into a serving bowl and garnish with extra herbs and a tiny drizzle of olive oil, if you like.

How to Serve Simple Dairy-Free Mashed Potatoes

Simple Dairy-Free Mashed Potatoes are the kind of side dish that goes with almost anything. This batch comfortably serves about 6 people as a side, making it perfect for family dinners or small gatherings.

Serve them alongside roasted chicken, grilled steak, baked salmon, or a hearty vegetable main. They’re especially lovely with dishes that have a flavorful pan sauce or gravy, since the potatoes soak it right up. For a cozy weeknight, pair them with steamed greens and a simple protein for a complete meal.

For holidays, transfer the mashed potatoes to a warmed serving bowl, top with extra herbs, and keep them loosely covered until it’s time to eat. You can even set out a small bowl of extra olive oil or dairy-free butter so guests can customize their portion.

How to Store Simple Dairy-Free Mashed Potatoes

Leftover mashed potatoes are a gift, and this dairy-free version holds up very well.

• Refrigerator: Let the mashed potatoes cool to room temperature, then transfer them to an airtight container. Refrigerate for up to 3–4 days.
• Freezer: For longer storage, spoon portions into freezer-safe containers or bags, flattening them so they reheat evenly. Freeze for up to 2 months.
• Reheating on the stovetop: Warm the potatoes in a saucepan over low heat, stirring gently. Add a splash of dairy-free milk or a drizzle of olive oil to bring back their creaminess.
• Reheating in the microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat in short bursts, stirring between each, until hot and smooth.

Avoid vigorous stirring or whipping once the potatoes are fully cooked and cooled, as that can make the texture gummy. Gentle heat and a little extra moisture are all you need to revive them.

Frequently Asked Questions

Can I make Simple Dairy-Free Mashed Potatoes ahead of time?

Yes. You can make the mashed potatoes earlier in the day, then cool and refrigerate them in a covered baking dish. About 30 minutes before serving, let the dish sit at room temperature, then reheat in a low oven until warmed through, stirring once or twice and adding a splash of dairy-free milk if needed.

What kind of potatoes work best for this recipe?

Yukon Gold and Russet potatoes are your best options. Yukon Golds give a naturally buttery flavor and creamy texture, while Russets are extra fluffy. You can also use a mix of both for the best of both worlds.

Are these mashed potatoes vegan?

They are easily vegan as long as you use plant-based milk and stick with olive oil or a vegan butter alternative. Double-check the labels on your dairy-free milk to be sure it’s unsweetened and unflavored so it doesn’t add any unexpected sweetness or vanilla notes.

How do I keep my mashed potatoes from turning gluey?

Gluey mashed potatoes usually come from overworking the potatoes once they’re cooked. To avoid this, use a masher or ricer instead of a high-speed mixer, mash just until smooth, and make sure the dairy-free milk mixture is warm when you add it. Rinsing the cut potatoes briefly before boiling can also help remove excess surface starch.

Can I double this for a crowd?

Absolutely. You can double or even triple the ingredients as long as you use a large enough pot and mash in batches if needed. Keep the cooked mashed potatoes warm in a covered slow cooker on the “warm” setting or in a low oven, stirring occasionally to keep the texture smooth.

Want More Cozy Side Dish Ideas?

If these Simple Dairy-Free Mashed Potatoes are on repeat at your house, you’ll love exploring more comforting sides to round out your meals:

• Best Mashed Sweet Potatoes for a naturally sweet, cozy twist on the classic.
• Crispy Parmesan Potato Stacks when you want golden, crispy edges and layers of flavor.
• Parmesan Garlic Roasted Carrots to add color and a veggie-forward side to your plate.
• Crispy and Fun Smashed Carrots for a playful, roasted side dish that kids and adults both adore.

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📌 Save these Simple Dairy-Free Mashed Potatoes to your favorite side dish or dinner Pinterest board so you can find them any time.

And when you make them, come back and let me know how they turned out. Did you add the garlic or keep them plain? Did you stir in extra herbs on top?

I love hearing how you make these mashed potatoes your own. Questions are always welcome—let’s help each other cook smarter and make every plate a little more comforting. For even more easy sides, mains, and sweet treats, you can follow along on Pinterest at Life With Livia.

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