Dairy-Free Mashed Potatoes

Creamy, buttery, garlicky perfection—these dairy-free mashed potatoes are basically a big cozy hug for your taste buds. Perfect for Thanksgiving, Sunday dinner, or any time when only a bowl of comfy carbs will do.
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A big bowl of creamy vegan mashed potatoes with garlic, a sprinkle of chives, and gravy on the side.
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Mashed potatoes are the ultimate comfort food—creamy, buttery, cozy. And guess what? You don’t need dairy to make them everything you want them to be. These dairy-free mashed potatoes are rich, velvety, and packed with golden roasted garlic for that extra little something something. They’re the kind of mashed potatoes that steal the show, whether it’s a holiday feast or just a Tuesday when you need a bowl of something warm and comforting.

Although mashed potatoes are simple, they still deserve to be done right. No weird texture, no bland flavor, no sad, dry spoonfuls. Just soft, fluffy Yukon Gold potatoes, mashed to perfection with vegan butter, plenty of seasoning, and a big, cozy hug from roasted garlic. They’re ridiculously easy, endlessly delicious, and ready to be smothered in vegan gravy or snuggled right up to anything else that loves potatoes.

Why You’ll Love This Dairy-Free Mashed Potatoes Recipe

If mashed potatoes aren’t fluffy, buttery, and packed with flavor, what’s even the point? These dairy-free mashed potatoes check every box—creamy, rich, and absolutely dreamy. Whether you’re making them for Thanksgiving, a cozy weeknight dinner, or just because potatoes are life, this recipe is about to be your new go-to. Here’s why you’re going to adore them:

  • All the creaminess, no dairy needed. Yukon Gold potatoes are naturally buttery, and when you add vegan butter and a splash of plant-based milk, you get that smooth, rich texture without a drop of dairy.
  • Packed with flavor, not just filler. Roasted garlic takes these mashed potatoes from basic to next-level. It adds a deep, caramelized, savory kick that blends perfectly into every bite.
  • Easy, no-fail method. No gluey potatoes, no dry, sad mash. Just simple steps to get that perfectly fluffy, light-yet-creamy texture every single time.
  • Meal-prep friendly. These mashed potatoes reheat beautifully, so you can make them ahead for big gatherings or just have leftovers ready to go.
  • A perfect pairing for everything. Whether it’s a holiday feast with vegan gravy or a side for hearty cauliflower steaks, roasted veggies, or just your biggest spoon, these mashed potatoes play well with everything on the table.
Dairy-free mashed potatoes in a bowl with serving spoon and topped with vegan butter.

Key Ingredients for the Creamiest Dairy-Free Mashed Potatoes

It only takes a few simple ingredients to make next-level mashed potatoes—but each one plays a big role in getting that ultra-creamy, buttery, and flavorful result. This isn’t just about mashing some spuds together; it’s about making them shine. Here’s what you need:

Key ingredients for vegan mashed potatoes with labels.
  • Yukon Gold Potatoes: These are the gold standard (literally) for mashed potatoes. Naturally buttery and creamy, they mash like a dream without getting gluey or dry. Skip the russets if you want that rich, velvety texture.
  • Garlic: Roasting a whole head of garlic takes things from meh to chef’s kiss. It caramelizes into sweet, mellow, savory perfection, blending seamlessly into every bite. If you love garlic, this is y’alls moment.
  • Vegan Butter: For that classic buttery flavor without the dairy. It melts into the potatoes, making them rich and silky. Use a good-quality vegan butter for the best flavor—it really makes a difference.

With just these three powerhouse ingredients, you’re already well on your way to mashed potato greatness.

How To Level Up Your Mashed Potatoes

Mashed potatoes are the ultimate comfort food, but that doesn’t mean you have to make them the same way every time. Whether you’re looking to amp up the flavor, switch up the texture, or add a little extra something, there are plenty of ways to customize your dairy-free mashed potatoes. Here are some fun and flavorful ideas to try:

Flavor Boosters

  • Roasted Garlic Mashed Potatoes X 2: If you love garlic, double down! Roast an extra head of garlic and mash the soft, caramelized cloves right into the potatoes for deep, rich flavor.
  • Herbed Mashed Potatoes: Stir in a mix of fresh herbs like rosemary, thyme, and parsley for a bright, aromatic twist.
  • Truffle Mashed Potatoes: A drizzle of truffle oil takes these mashed potatoes from classic to restaurant-worthy.

Extra Creamy Options

  • Dairy-Free Sour Cream: Swap half the butter for a scoop of vegan sour cream to add tang and extra creaminess.
  • Vegan Cream Cheese: Stir in a few tablespoons of dairy-free cream cheese for an ultra-smooth, indulgent texture.
  • Coconut Milk Mashed Potatoes: Full-fat coconut milk gives the potatoes a rich and velvety feel—just a hint of natural sweetness.

A Little Crunch

  • Crispy Shallots or Fried Onions: Sprinkle crispy shallots or fried onions over the top for a little texture contrast.
  • Toasted Garlic or Almonds: Add toasted sliced almonds or crispy garlic chips for an unexpected (but amazing) crunch.

Spice It Up

  • Smoky Chipotle Mashed Potatoes: Mix in a teaspoon of adobo sauce from canned chipotles for a smoky, slightly spicy kick.
  • Cajun-Style Mashed Potatoes: A sprinkle of Cajun seasoning brings the heat and extra depth of flavor.
  • Sriracha Swirl: Stir in a little sriracha for a spicy, tangy twist that’s perfect for heat lovers.

However you choose to mix things up, these mashed potatoes are the perfect base to build on. Keep them classic, or get a little creative—either way, they’re going to be spud-tacular!

How To Make These Mashed Potatoes

Making the creamiest, dreamiest dairy-free mashed potatoes is easier than you think—just a few simple steps and you’re on your way to buttery, fluffy perfection. We’re talking golden Yukon potatoes, roasted garlic, and plenty of vegan butter mashed together into pure comfort food bliss. For full recipe details, scroll to the end of this post!

Step 1: Boil the Potatoes – Scrub, peel (if you want), and halve your Yukon Gold potatoes, then drop them into a pot of cold water. Bring to a boil and cook until fork-tender but not falling apart—about 35-45 minutes. Drain thoroughly to avoid watery mashed potatoes.

Step 2: Roast the Garlic – While the potatoes cook, pop a whole head of garlic in the oven. Roasting transforms it into soft, caramelized magic that blends right into the mash for deep, savory flavor.

A head of roasted garlic on a cutting board.
A hand squeezing roasted garlic out of its pods.

Step 3: Mash & Mix – Squeeze the roasted garlic cloves right into the pot of drained potatoes. Add vegan butter, salt, and pepper, then mash to your preferred consistency—silky smooth (use a potato ricer) or a little rustic (use a masher).

A bowl of fluffy, buttery vegan mashed potatoes.

Step 4: Taste & Serve – Adjust seasoning as needed, then transfer to a serving bowl. Finish with a little extra vegan butter and a sprinkle of fresh chives and prepare to be amazed.

Pro Tips for Prepping Mashed Potatoes

Mashed potatoes are simple, but getting them just right? That’s an art. A few smart tricks will take you from meh mashed to perfectly creamy, ultra-fluffy, and buttery-soft potatoes. Here’s how to nail it every time:

  • Start with cold water. Dropping potatoes into boiling water makes them cook unevenly, with the outsides turning mushy before the insides are done. Fill your pot with cold water, add the potatoes, and then bring it to a boil for perfectly even cooking.
  • Cook until fork-tender, but not falling apart. You want them soft enough to mash, but not so overcooked that they start absorbing too much water. If they break apart when you poke them with a fork, they’re ready.
  • Drain thoroughly. No one wants sad, watery mashed potatoes. After draining, let them sit for a minute in the colander to steam off excess moisture before mashing.
  • For ultra-smooth mashed potatoes, use a potato ricer. This gives you that silky, restaurant-level texture. If you like a little more rustic texture, a good old-fashioned potato masher does the trick.
  • Avoid the blender, stand mixer, or food processor. Overworking potatoes releases too much starch, turning them into a gluey, sad paste instead of fluffy mashed potatoes. Resist the temptation—mash by hand!
  • Mash them right in the pot. Less dishes = happier you. Plus, the residual heat melts the butter perfectly, making sure every bite is rich and luscious.
  • Season smart. Add salt and pepper after mashing, tasting as you go. Potatoes absorb a lot of seasoning, so start with less and adjust until they’re just right.
A glass bowl with mashed yukon gold potatoes using a potato masher.

Serving Suggestions

These creamy, garlicky mashed potatoes are the ultimate side dish, but sometimes they steal the whole show. Whether you’re scooping them onto a holiday plate, smothering them in gravy, or turning leftovers into something fun, these dairy-free mashed potatoes are here to make your meals better, cozier, and way more delicious. Here are some of our favorite ways to serve them:

Classic & Cozy

Next-Level Add-Ins

  • Cheesy & Herbaceous: Stir in vegan parmesan or nutritional yeast and a handful of fresh chives.
  • Garlic Lovers Edition: Double down with more roasted garlic or a swirl of garlic-infused olive oil.
  • Spicy Twist: A drizzle of chili crisp or sriracha for a little heat.

Leftover Magic

  • Mashed Potato Pancakes: Mix in a little flour and pan-fry until crispy.
  • Shepherd’s Pie: Spread leftovers over a lentil filling for a comforting casserole.
  • Loaded Potato Bowls: Top with crispy chickpeas, caramelized onions, and your favorite sauces.
  • Next-Day Holiday Deliciousness: Make an epic sandwich!

No matter how you serve them, these mashed potatoes are ready to make any meal feel extra cozy.

FAQs

What’s the best plant-based milk for dairy-free mashed potatoes?

The best plant-based milk for mashed potatoes depends on your texture and flavor preferences. Unsweetened oat milk and cashew milk are great for creaminess, while almond milk is a lighter option. Coconut milk (full-fat) adds richness but has a slight coconut flavor, so use it if that works with your dish!

How do you make mashed potatoes without them getting gluey?

To avoid gluey mashed potatoes, use Yukon Gold or Russet potatoes, drain them well after boiling, and mash them by hand with a potato masher or ricer. Avoid using a blender, food processor, or stand mixer—these overwork the potatoes and release too much starch, creating a gummy texture.

Can I make dairy-free mashed potatoes ahead of time?

Yes! You can make mashed potatoes up to two days in advance. Store them in an airtight container in the fridge, then reheat gently on the stove with a splash of plant-based milk or extra vegan butter to bring back that creamy texture.

Vegan mashed potatoes topped with dairy-free melted butter and chives.

If you make this dairy-free mashed potatoes recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!

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Dairy-Free Mashed Potatoes

5 from 9 votes
These dairy-free mashed potatoes are creamy, buttery, and full of rich roasted garlic flavor—no milk or cream needed! Yukon Gold potatoes and vegan butter create a velvety texture, perfect for holiday feasts or weeknight dinners. Simple, classic, and seriously satisfying, this is the only dairy-free mashed potato recipe you’ll ever need.
A big bowl of creamy vegan mashed potatoes with garlic, a sprinkle of chives, and gravy on the side.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 3 pounds Yukon Gold potatoes, washed and halved
  • 1 large head garlic
  • ½ cup vegan butter, adjust to taste
  • 1 teaspoon salt, adjust to taste
  • 1 teaspoon pepper, adjust to taste
  • fresh chives, finely chopped, to taste (for garnish)

Instructions

  • Preheat oven to 400 degrees F.
  • Fill a large soup stock pot with potatoes and water that comes one inch above the potatoes. Bring to a boil and cook for 35-45 minutes until super tender. You should be able to easily pierce the potatoes with a fork.
  • While potatoes are cooking, roast your garlic: Turn the garlic on its side and, using a sharp knife, slice off the top exposing the very top of most of the garlic cloves. Place the garlic root-down on a sheet of tin foil, drizzle olive oil over the top, and pull the tin foil up around the sides and pinch together on the top to close. Bake for 50 minutes at 400 degrees until garlic is soft.
  • Drain your cooked potatoes, toss them back into the large pot, and begin to mash with a potato masher. Squeeze in the garlic cloves (the soft cloves should come out of the peel easily when you squeeze it). Add the vegan butter, salt, and pepper. Continue mashing until everything is well-combined and potatoes appear light and fluffy.
  • Transfer to a large decorative serving platter and top with chopped chives.

Notes

  • Storage: Let the mashed potatoes cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
  • Freezing: For longer storage, freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm leftovers in a saucepan over low heat, stirring frequently and adding a splash of plant-based milk or extra vegan butter to restore creaminess. You can also microwave in 30-second intervals, stirring in between, until heated through.
  • Avoid Dry Potatoes: If reheated potatoes seem dry, mix in a little warm plant-based milk or broth to bring them back to life.
  • Make-Ahead Friendly: You can prep these mashed potatoes a day ahead! Just reheat gently and stir well before serving.
  • Extra Creamy Hack: Stir in a spoonful of vegan sour cream or cashew cream for even richer mashed potatoes.
  • Boost the Flavor: A drizzle of olive oil, a sprinkle of nutritional yeast, or a handful of fresh chives can add an extra layer of flavor when serving.

Nutrition

Calories: 232kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 388mg | Potassium: 736mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 35mg | Calcium: 28mg | Iron: 1mg
Course — Sides
Cuisine — American
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5 from 9 votes

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Recipe Rating




9 comments
  1. Rena Agno says:

    5 stars
    Best for Thanksgiving dinners, this mashed potato recipe can be a showstopper! These are so delicious your kids won’t even notice that this is dairy-free and healthy!

  2. 5 stars
    Love a good mashed potatoes recipe!

  3. Beatriz Buono-Core says:

    5 stars
    Love love mashed potatoes!!!

  4. 5 stars
    Yes yes yes to this recipe!!! It’s my hubby’s favorite thing to make over Thanksgiving and now everyone asks for it. Big time garlic addict over here!

  5. 5 stars
    Yum!!! Dan, your recipe is the bomb! I’m going to have to make one batch for me and one batch for my family. I am a huge potato lover and I’m especially in love with this recipe. Thank you!

  6. 5 stars
    My son in law makes these every year, and it is just not Thanksgiving unless they make an appearance on the table. We are big garlic fans so more is better! These are great mashed potatoes!!

  7. Andrea White says:

    5 stars
    yesssss! such a staple for thanksgiving!

  8. 5 stars
    Yay for mashed potatoes! Y-u-m!

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