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.
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:
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:
With just these three powerhouse ingredients, you’re already well on your way to mashed potato greatness.
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:
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!
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.
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).
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.
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:
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:
No matter how you serve them, these mashed potatoes are ready to make any meal feel extra cozy.
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!
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.
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.
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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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!
These are amazing!
Love a good mashed potatoes recipe!
Love love mashed potatoes!!!
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!
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!
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!!
yesssss! such a staple for thanksgiving!
Yay for mashed potatoes! Y-u-m!