Dairy-Free Mashed Potatoes

Bowl of dairy-free mashed Yukon gold potatoes topped with dairy-free butter and chives.

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Side Dish

Cuisine: American

Servings: servings

Calories: 164kcal

Author: Amanda McGillicuddy

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

Scroll up for ingredient notes, possible substitutions, and recipe tips.

Yeild: About 4 cups

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.

Nutrition