Erin’s Recipe Rundown
Texture: Warm, creamy and smooth.
Taste: Rich, buttery goodness! You’d never guess they’re dairy-free!
Ease: Easy to make and perfect for crowds.
Top Tips: Take the time to pat the potatoes dry after draining them so they soak up the dairy-free milk, butter, and cream cheese better for the richest flavor and creamiest texture!
Would I make these again? Definitely! I love how they’re a crowd favorite for all, not just those needing dairy-free. That makes them perfect for the holidays, cozy Sunday meals, and dinner parties.
xoxo erin
This post was originally published in November 2022. It was updated with new photos and instructions in October 2024.
The best mashed potatoes are whipped and silky, with pools of butter and flecks of freshly ground salt and pepper. If you’re on a dairy-free or vegan diet, there’s no reason to miss out!
Cashew milk, dairy-free cream cheese, and vegan butter come together to make these the BEST mashed potatoes ever, no dairy required. The result is a recipe that gets glowing reviews every time!
Featured Comment
From Kristyn: “What a great alternative!! They are creamy & delicious!! We want some kind of potato with most of our meals & this will definitely get added in the rotation!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Dairy-Free Mashed Potatoes
- Make-Ahead/Storage/Freezing Instructions
- What can I substitute for dairy in mashed potatoes?
- What can I use in mashed potatoes instead of cream?
- What can I use other than butter in mashed potatoes?
- How can I serve the dairy-free mashed potatoes?
- Dairy-Free Mashed Potatoes Tips
- More Dairy-Free Recipes
- Dairy-Free Mashed Potatoes (BEST EVER!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these dairy-free mashed potatoes. Jump to the recipe card below for the exact measurements.
- Potatoes: I like to use half organic Yukon Gold and half Russet potatoes (Idaho potatoes), but you can switch it up if you prefer other types. Just be sure to use starchy potatoes rather than waxy ones. I wouldn’t use sweet potatoes. Whichever you use, take the time to peel and cut them into 2-inch cubes before cooking.
- Cashew milk: I love using cashew milk, but any unsweetened dairy-free milk will work, like unsweetened almond or soy milk. I don’t recommend using full-fat coconut milk since it has a slight coconut flavor that will be detectable in the mashed potatoes.
- Dairy-free cream cheese: I like to use Kite Hill brand dairy-free cream cheese. Make sure you set it out at room temperature to soften it before blending into the potatoes for a creamier, smoother texture.
- Salt/Spices: Use kosher salt for better texture and flavor. The garlic powder and pepper add essential flavor to the dish — no bland potatoes here! You can also use seasoned salt of your choosing to add an extra kick to the mashed potatoes.
- Vegan butter: Any kind of vegan butter will work. I like to use Miyoko’s salted vegan butter. Feel free to use your favorite brand!
You also might like this cauliflower alfredo sauce!
How to Make Dairy-Free Mashed Potatoes
Here’s an overview of how to make these dairy-free mashed potatoes. You can jump to the recipe for the full instructions!
- In a large pot: Cover the peeled and cut potatoes with cold water. The water should go about 1 inch above the potatoes. Stir in 1 tablespoon of salt.
- Boil until tender: Bring to a boil on high heat, then bump it down to medium-high heat and simmer the potatoes for 10-15 minutes. You’ll know they’re tender enough when they can be easily pierced with a knife.
- In a microwave-safe bowl: Microwave the vegan butter, cashew milk, and 2 teaspoons of salt on high until melted. Stir the mixture until smooth.
- Drain and dry potatoes: Drain the water out of the potatoes and pat them dry. Return them to the empty pot right away! Turn the heat on low. Gently shake the pot as the potatoes heat up for 1 minute to cook off any steam.
- Mash the potatoes: Use a potato masher to mash them to your preferred texture.
- Add in liquid: Pour in half of the liquid mixture. Carefully stir until the liquid is absorbed. Pour in the rest of the liquid and gently stir. Fold in the dairy-free cream cheese, garlic powder, and pepper until just combined.
- Smooth potatoes: You can add more cashew milk to thin the potatoes even more, if needed. Stir until smooth, but don’t overmix or the potatoes may turn gummy!
- Season and serve: Turn off the heat and season with salt and pepper to taste. Serve immediately. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: These dairy-free mashed potatoes are best eaten the day they are made. Follow the storage or freezing instructions, if making ahead of time, but keep in mind the texture may be impacted.
To Store: Let cool slightly and store leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can add more dairy-free milk (if needed) to restore some of the creaminess.
To Freeze: Let cool completely. Store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stove or in the microwave, adding extra dairy-free milk (if needed) to restore some of the creamy texture.
What can I substitute for dairy in mashed potatoes?
In this recipe, I use dairy-free cream cheese, cashew milk, and vegan butter to make incredibly rich and creamy mashed potatoes.
What can I use in mashed potatoes instead of cream?
You can make mashed potatoes using unsweetened cashew milk or almond milk instead of cream. I like to add dairy-free cream cheese and vegan butter for added flavor and richness.
What can I use other than butter in mashed potatoes?
Vegan butter (like Miyoko’s salted vegan butter) is a great alternative to regular butter in mashed potatoes. If you’re using dairy, you could also try using sour cream or cream cheese.
How can I serve the dairy-free mashed potatoes?
These mashed potatoes are delicious on their own! If you want to add a little something extra, you can top them with an extra dollop of vegan butter or sprinkle fresh herbs on top.
Dairy-Free Mashed Potatoes Tips
- Set cream cheese out at room temperature. This will soften the dairy-free cream cheese before blending into the potatoes, resulting in a creamier, smoother texture.
- Don’t over-mix your potatoes. If you do, your potatoes will turn gummy and less light and fluffy.
- Pat the potatoes dry. Patting the potatoes dry allows them to soak up more of the milk, cream cheese, and butter, rather than retaining water from the boiling process.
- Taste as you go. (On a clean spoon, of course.) This will ensure your potatoes are perfectly seasoned!
For something sweet after dinner, you might like this dairy-free banana cream pie, dairy-free coconut cream pie or dairy-free hot chocolate.
More Dairy-Free Recipes
Dairy-Free Mashed Potatoes (BEST EVER!)
Ingredients
- 5 pounds potatoes peeled and cut into 2-inch cubes (I use half Yukon Gold and half Russet potatoes)
- kosher salt
- 6 tablespoons vegan butter (I use Miyoko's)
- 1 cup unsweetened cashew milk or unsweetened milk of choice
- 4 ounces dairy-free cream cheese room temperature, cut into small cubes (I use Kite Hill)
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground pepper
Instructions
- Place the potatoes in a large pot. Cover with cold water so the waterline sits 1 inch above the potatoes. Stir in 1 tablespoon of salt and bring to a boil over high heat.
- Reduce the heat to medium-high and simmer for 10-15 minutes, until the potatoes are tender and can be easily pierced with a knife.
- While the potatoes boil, place the vegan butter, cashew milk and 2 teaspoons of salt in a glass measuring cup or microwave-safe bowl. Microwave on high until the vegan butter is just melted. Stir the mixture together until smooth.
- Drain the potatoes and pat them dry. Immediately return the potatoes to the now-empty pot. Turn the heat to low and gently shake the pot/heat the potatoes for 1 minute to cook off the remaining steam.
- Mash the potatoes to the texture you like with a potato masher. Pour in ½ of the milk mixture and carefully stir to combine until the liquid is absorbed (don’t overmix!). Repeat with the remaining milk mixture.
- Fold in the dairy-free cream cheese, garlic powder and pepper until just combined. Add more cashew milk if needed to thin the potatoes. Turn off the heat. Season to taste with salt and pepper if needed (this is important!). Serve immediately. Enjoy!
Thank you so much. I am so happy I found this recipe, my dairy free sister in law loved them! She eve asked for the recipe!
Woah! This will be the only way I make mashed potatoes from now on, thank you!
What a great alternative!! They are creamy & delicious!! We want some kind of potato with most of our meals & this will definitely get added in the rotation!