The BEST and Easiest Dairy-Free Mashed Potatoes

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These mashed potatoes are so delicious and rich, you’ll never believe it’s free from dairy! Be sure to use soy-free and nut-free vegan butter and you’ve got yummy, but completely free from mashed potatoes. We make this regularly because it goes with so many of our favorite dinners such as roasted pork chops, meatloaf, our annual Thanksgiving turkey, and especially pot roast with gravy. Mashed potatoes were the only thing I knew how to cook as a kid and this recipe is still based on how I did it so many years ago.

The Potatoes

Honestly, I never really knew the difference between russet potatoes and yellow potatoes. In recent years, I discovered when roasting chicken with yellow potatoes, they didn’t brown and crisp up the way russets did. Turns out, russet potatoes are high-starch potatoes and yellow ones are low or medium starch. Russet potatoes are perfect for french fries and roasting with chicken because they hold up better. For mashed potatoes, both work, but it’s a preference. If you want creamier, naturally buttery mashed potatoes, use yellow ones. If using russet, the mashed potatoes with be lighter and fluffier.

Prep the Potatoes

For this post, I’ll be using yellow potatoes. Scrub the potatoes thoroughly and remove any eyes that may have sprouted (See Notes). Peel and cut into large chunks. Add the potatoes to a large pot and fill with cold water. Be sure there’s just enough water to cover the tops of the potatoes.

Season generously with salt. I use about two teaspoons of Morton’s kosher per pound. Bring to a boil, then reduce to a simmer. Check regularly with a fork to see if the potatoes are tender. You don’t want to cook them too long. I’ve done it a few times and the potatoes fall apart and go from creamy to a bit soupy instead. When the potatoes are ready, drain thoroughly.

Dairy-Free Milk and Butter

When the kids were younger, I couldn’t find a good creamy enough non-dairy milk. I used coconut milk, and although very creamy, the coconut flavor wasn’t great for mashed potatoes. Then Oatly walked into my life. The kids drink the Original oatmilk daily and the Hubs and I use the Barista Edition for our coffee. I love their Full Fat oatmilk for mashed potatoes (See Notes) and baking. Add about 1/2 a cup to the drained potatoes to start. You can addd more as you mash. Then add a good amount of dairy-free butter. Make sure your butter is nut-free as well. I like Earth Balance, but if you can’t find the soy-free one, use Trader Joe’s vegan butter. I find their butter has more of a buttery flavor, but definitely melts faster.

Mash the Potatoes

I hear a ricer or food mill is best to achieve the creamiest texture, but I don’t have either. The kids do like the mashed potatoes slightly lumpy, so I still use the hand masher that I’ve had since my wedding 18 years ago. I am thinking about trying a ricer though and looking to buy this one. Or I may invest in better masher one day. I have my eye on this one from Williams Sonoma. Or maybe I’ll get both! 😬

Okay, back to the potatoes! So after mashing, add more milk if necessary until you’ve achieved your desired texture. Taste and season with salt and pepper. Use a light hand with the salt since the potatoes were seasoned during cooking.

Transfer to a serving bowl and top with another dollop of vegan butter. Serve immediately and enjoy!