These Dairy Free Mashed Potatoes are everything I want in a cozy comfort food—rich, smooth, and satisfying, all without using any butter or milk. By swapping in olive oil and almond milk, I still get that luxurious texture with fewer ingredients and no dairy. Whether I’m serving these at a holiday gathering or alongside a simple weekday meal, they’re always a hit at the table.
Why You’ll Love This Recipe
I love how simple and wholesome this recipe is. It delivers the same creamy goodness as traditional mashed potatoes, but without dairy—making it perfect for plant-based meals or anyone who’s lactose intolerant. The flavor is rich from the olive oil and garlic, while almond milk keeps the texture silky. I can easily customize it to suit different occasions or flavor preferences, and it goes well with everything from roasted meats to sautéed vegetables.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds russet potatoes (about 4 large), peeled and cut into 1–2 inch cubes
3 garlic cloves, peeled
1 teaspoon salt (for boiling water)
¼ cup extra virgin olive oil
½ cup unsweetened almond milk, warmed
½ teaspoon black pepper
2 tablespoons chopped fresh chives
Additional salt, to taste
Directions
Prepare the Potatoes
I start by peeling and cutting the potatoes into equal-sized cubes, about 1–2 inches each. Then I rinse them under cold water to remove excess starch and place them in a large pot.
Boil the Potatoes
I cover the potatoes and garlic cloves with cold water, add a teaspoon of salt, and bring it all to a boil. Once boiling, I reduce the heat and let them simmer for 15–20 minutes, until the potatoes are fork-tender.
Evaporate Moisture
After draining the potatoes well, I return them to the pot and let them sit over low heat for 1–2 minutes, shaking the pot gently. This helps any leftover water evaporate for a better mash.
Mash and Add Liquids
Using a potato masher, I mash the potatoes and softened garlic until mostly smooth. Then, I slowly add the warm almond milk and olive oil while continuing to mash until the texture becomes creamy and lump-free.
Season and Finish
I stir in the black pepper and taste for seasoning, adding more salt if needed. Finally, I fold in the fresh chopped chives and transfer the mashed potatoes to a serving dish.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes
Variations
I sometimes use Yukon Gold potatoes for extra creaminess and a buttery flavor.
If I want a deeper taste, I substitute olive oil with vegan butter.
Oat milk works great for a slightly sweet and rich flavor.
When I want ultra-smooth potatoes, I use a hand mixer after mashing.
I often stir in roasted garlic or caramelized onions for more depth.
A sprinkle of nutritional yeast adds a nice cheesy touch without dairy.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm them gently on the stove over low heat, stirring in a little almond milk or olive oil to refresh the texture. If I use the microwave, I heat in 30-second intervals, stirring in between, until fully warmed through.
FAQs
Can I use coconut milk instead of almond milk?
Yes, I’ve used coconut milk and it works beautifully. It gives a richer, slightly sweet flavor that pairs nicely with savory dishes.
How can I make this ahead of time?
I often prepare it a day in advance, store it in the fridge, and reheat it gently on the stove with a splash of almond milk to bring back that fresh, creamy texture.
Which potatoes are best for mashing?
I prefer russet potatoes because they mash up light and fluffy. Yukon Golds are another great choice if I want a naturally buttery flavor and creamier texture.
Can I freeze Dairy Free Mashed Potatoes?
Yes, I freeze them in a sealed container for up to a month. When I reheat, I add some almond milk and olive oil while stirring to restore the creaminess.
How can I make it even more flavorful?
I like adding caramelized onions, roasted garlic, or even a touch of smoked paprika. Sometimes I top it with more chives or herbs for a fresh finish.
Conclusion
This Dairy Free Mashed Potatoes recipe gives me the creamy comfort I crave—without the dairy. With just a few simple ingredients like olive oil, almond milk, and garlic, I can create a side dish that feels indulgent yet wholesome. Whether it’s for a festive dinner or just a relaxing night at home, this recipe always delivers. Once I tried this version, I realized I didn’t need butter or cream to enjoy perfect mashed potatoes.
These creamy dairy free mashed potatoes are made with olive oil and almond milk for a rich, smooth, and satisfying side dish perfect for any meal—vegan, allergy-friendly, and full of flavor.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 pounds russet potatoes, peeled and cut into 1–2 inch cubes
3 garlic cloves, peeled
1 teaspoon salt (for boiling water)
1/4 cup extra virgin olive oil
1/2 cup unsweetened almond milk, warmed
1/2 teaspoon black pepper
2 tablespoons chopped fresh chives
Additional salt, to taste
Instructions
Peel and cube potatoes into 1–2 inch pieces. Rinse and place in a large pot with garlic cloves.
Cover with cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer 15–20 minutes, until fork-tender.
Drain and return potatoes to pot. Let sit over low heat for 1–2 minutes to evaporate moisture.
Mash potatoes and garlic until mostly smooth.
Slowly add warm almond milk and olive oil while mashing until creamy and lump-free.
Stir in black pepper and adjust salt to taste.
Fold in chopped chives and transfer to serving dish.
Notes
Use Yukon Gold potatoes for a naturally buttery flavor.
Swap olive oil with vegan butter for extra richness.
Try oat milk for a sweeter, creamier variation.
Use a hand mixer for ultra-smooth texture.
Enhance flavor with roasted garlic, caramelized onions, or smoked paprika.
Sprinkle with nutritional yeast for a cheesy flavor without dairy.
