Meaningful Eats
Dairy-Free Mashed Potatoes (BEST EVER!)
8 servings
Yes, dairy-free mashed potatoes can be CREAMY, rich, and DELICIOUS! Want incredible mashed potatoes without using dairy? You're in the right place! You can make these dreamy mashed potatoes for a crowd and nobody will guess they're dairy-free!
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!
Notes
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.)
Cashew milk: I love using cashew milk, but any type of unsweetened dairy-free milk will work, like unsweetened almond or soy milk.) I don't recommend full-fat coconut milk since it has a slight coconut flavor that you'll be able to taste in the mashed potatoes.
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!
To Make-Ahead: These dairy-free mashed potatoes are best the day they are made. Follow the storage or freezing instructions, to make ahead, but keep in mind the texture may be impacted.
To Store: Let cool slightly, then store leftovers in an airtight container in the fridge for up to 3 days. When reheating, 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 refrigerator overnight. Reheat on stove or in microwave, adding extra dairy-free milk (if needed) to restore some of the creamy texture.
Nutrition
Calories: 325kcal | Carbohydrates: 51g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 160mg | Potassium: 1200mg | Fiber: 7g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 56mg | Calcium: 44mg | Iron: 2mg