These Dairy-Free Mashed Potatoes use Yukon gold potatoes, chicken stock, and dairy-free butter for the perfect velvety, buttery potatoes. Ready in just 30 minutes, this creamy and comforting side dish can be served with any entree.
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There are few things as comforting as a pile of buttery mashed potatoes. Going dairy-free doesn't mean you have to bid goodbye to this worldly pleasure. We have come so far with butter alternatives these days. Making dairy-free mashed potatoes using plant-based butter can be just as creamy and rich as with regular butter. In this recipe, I use Miyoko's Plant Butter and chicken stock for the perfect silky potatoes that you won't even know are dairy-free.
If you need other great dairy-free recipes, try this Dairy-Free Zuppa Toscana, these AIP Mashed Sweet Potatoes, these Gluten-Free & Dairy-Free Meatballs, or this Dairy-Free Peanut Butter Fudge.
What I Love About This Recipe
These potatoes are outrageously good. Here is why I love them:
- Easy to Make — I designed this recipe to be ultra-simplified for an easy, homemade side that is ready in under 30 minutes.
- Creamy & Buttery — Using high-quality plant-based butter and a flavorful stock makes these potatoes delicious in taste and texture.
Yukon Gold Potatoes - Buttery Yukon gold potatoes make the best mashed potatoes!
Dairy-Free Butter - I swear by Miyoko's Plant Based Butter. It is paleo-friendly, made with great ingredients like coconut oil and cashews, and tastes convincingly like butter. Use your favorite dairy-free butter.
Chicken Stock - Stock is used instead of milk or cream for these dairy-free potatoes.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Vegetable stock, bone broth, or unsweetened dairy-free milk can be used in place of chicken stock.
- Red potatoes or russet potatoes can be used instead of Yukon Gold potatoes. Russet potatoes should be peeled prior to boiling.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Dairy-Free Mashed Potatoes
Step 1: Halve the potatoes and cut the halves into quarters (about 1 to 2-inch pieces).
Step 2: Fill a large stockpot with water and bring to a boil. Place potatoes in the boiling water and boil for 15-20 minutes, or until the potatoes are soft, easily pierced with a fork, and the skin can be easily removed.
Step 3: Drain the potatoes using a colander. Once drained, place them back in the empty stockpot to dry out. When the potatoes are cool enough to handle, begin peeling the skin from them, discarding the skin, and placing the peeled potatoes in a large mixing bowl.
Step 4: Add the dairy-free butter, stock, sea salt, garlic powder, and black pepper to the bowl with the potatoes. If the potatoes have cooled too much, you can heat the dairy-free butter and stock in a saucepan or microwave to ensure it mixes in easily.
Step 5: Use an electric mixer or potato masher to mash the potatoes until they have the desired texture. If using an electric mixture, take care not to over-mix as they can become whipped rather than mashed. If there are still some lumps, use a rubber spatula to smash the lumps against the sides of the bowl. Taste and adjust seasonings if needed. Serve warm with extra dairy-free butter and chopped chives.
Commonly Asked Questions
Store leftover mashed potatoes in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave and top with additional chives and plant-based butter if desired.
If you did not measure the potatoes by weight, you may need to add another splash or two of stock to thin them to your desired consistency.
Again, if you did not measure the potatoes by weight, your liquid-to-potato ratio might be off. The only way to resolve this is to add more potatoes. There is not a lot of liquid in this recipe so this problem is unlikely to occur.
I find that I always have some lumps when using a potato masher. It is hard to mash the potatoes entirely by hand. A flat rubber spatula can be used to smash some of the remaining lumps against the side of the bowl to achieve a smoother consistency.
Using a stand or handheld mixer is my secret for smooth and creamy potatoes; however, it is possible to overmix, resulting in whipped rather than mashed potatoes.
Absolutely! Using vegetable stock or unsweetened dairy-free milk in place of chicken stock will make this recipe vegan-friendly.
What to Serve with Mashed Potatoes
These dairy-free mashed potatoes are the ideal side dish because they are simple to make and add a comforting element to any meal.
- Try serving them with these Pellet Smoked Baby Back Ribs.
- Serve these Gluten-Free Meatballs on a bed of mashed potatoes and top with gravy or sauce.
- This Honey Harissa Chicken is coated in a flavorful sauce and would pair well with a potato side.
- Serve these Crispy Gluten-Free Chicken Wings with a salad and a side of mashed potatoes.
- Use the potatoes as a base for these Whole30 Sloppy Joes.
Dietitian Notes
- Yukon gold potatoes are very high in potassium which can help regulate blood pressure. They are also a good source of vitamin C and B6.
- Each serving contains 3 grams of protein and 3 grams of fiber.
- One ½ cup serving contains 164 calories and 22 grams of net carbs. People generally consider mashed potatoes an unhealthy option, but they are a great whole food-based carb source.
For another great recipe using mashed potatoes, try this Healthy Gluten-Free Shepherd's Pie.
Recipe Tips
- You can opt to peel the potatoes with a veggie peeler before chopping and boiling. I find it easier to peel them after boiling because the skin comes off very easily, but this is a preference thing and either way will work.
- Using an electric mixer (stand or handheld) is a great way to achieve super smooth mashed potatoes without fatiguing your biceps. Be careful not to overmix or they can become a whipped texture rather than mashed.
- If the potatoes are a little too stiff, you can add more stock or dairy-free butter. To avoid adding too much, add 1 tablespoon at a time.
- If you let your potatoes cool too long before peeling, heat your stock and dairy-free butter in a saucepan or microwave before mixing it in to ensure they incorporate. This will also reheat the potatoes a little.
Try These Other Great Sides
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Dairy-Free Mashed Potatoes
Equipment
- Knife
- Cutting board
- Stockpot
- Colander
- Handheld electric mixer or potato masher
- Mixing bowl
- Rubber Spatula
Ingredients
- 2 ½ lbs Yukon Gold potatoes about 6-8 medium potatoes
- 4 tablespoon Dairy-free butter I like Miyoko's Plant Milk Butter
- ¼ cup Chicken stock or vegetable stock for vegan
- 1 teaspoon Sea salt or to taste
- 1 teaspoon Garlic powder
- ½ teaspoon Black pepper
For Serving
- 2 tablespoon Chives finely chopped
- Dairy-free butter
Instructions
- Fill a large stockpot with water and bring to a boil.
- Halve the potatoes and cut the halves into quarters (about 1 to 2-inch pieces). Place in the boiling water and boil for 15-20 minutes, or until the potatoes are soft, easily pierced with a fork, and the skin can be easily removed.
- Drain the potatoes using a colander. Once drained, place them back in the empty stockpot to dry out. When the potatoes are cool enough to handle, begin peeling the skin from them, discarding the skin, and placing the peeled potatoes in a large mixing bowl.
- Add the dairy-free butter, stock, sea salt, garlic powder, and black pepper to the bowl with the potatoes. If the potatoes have cooled too much, you can heat the dairy-free butter and stock in a saucepan or microwave to ensure it mixes in easily.
- Use an electric mixer or potato masher to mash the potatoes until they have the desired texture. If using an electric mixture, take care not to over-mix as they can become whipped rather than mashed. If there are still some lumps, use a rubber spatula to smash the lumps against the sides of the bowl. Taste and adjust seasonings if needed. Serve warm with extra dairy-free butter and chopped chives.
Notes
- You can opt to peel the potatoes with a veggie peeler before chopping and boiling. I find it easier to peel them after boiling because the skin comes off very easily, but this is a preference thing and either way will work.
- Using an electric mixer (stand or handheld) is a great way to achieve super smooth mashed potatoes without fatiguing your biceps. Be careful not to overmix or they can become a whipped texture rather than mashed.
- If the potatoes are a little too stiff, you can add more stock or dairy-free butter. To avoid adding too much, add 1 tablespoon at a time.
- If you let your potatoes cool too long before peeling, heat your stock and dairy-free butter in a saucepan or microwave before mixing it in to ensure they incorporate. This will also reheat the potatoes a little.
foodbornewellness.com says
So buttery for a dairy-free recipe!