Dairy-free Mashed Potatoes

by Erin @ Food Doodles on

These dairy-free mashed potatoes are super creamy, don’t use any unusual ingredients, and are paleo, vegan and Whole30-friendly.

Let me start by saying that if you can have dairy and don’t want to follow the recipe below, use:

  • Butter instead of coconut oil. You can also use more butter in place of the olive oil but I think it tastes better with a mix of butter + olive oil.
  • Whole milk instead of almond milk.
  • Whipping or heavy cream instead of coconut milk.

There are a load of vegan mashed potato recipes out there. A lot of them use vegan butter, which I’m not a fan of (I don’t like / can’t have the ingredients in it) or even vegan cream cheese, which I also don’t like. And I think they have a weird aftertaste!

So my challenge was to come up with a healthy mashed potatoes recipe, just as delicious as regular mashed potatoes, that doesn’t taste like coconut and doesn’t have those vegan dairy-replacement products. I’ve finally succeeded! 😀


My first issue was the coconut taste. I used to use coconut milk in place of all the milk but the result is some coconutty tasting mashed potatoes. If you don’t mind that, you can definitely use all coconut milk instead of a 50 / 50 mix of coconut milk and almond milk.

If you think mashed potatoes with almond milk sounds odd (you really can’t taste it in the mashed potatoes!), you can also use another dairy-free milk in place of the almond milk. I imagine that anything unsweetened would work.

Though maybe cashew and hazelnut milk would taste strange? It’s just a guess.

For the fat, I used a 50 / 50 mix of olive oil and coconut oil. There’s so much garlic in these mashed potatoes that the coconut flavor from the coconut oil is totally covered up, even if you used unrefined (extra virgin) coconut oil.

If you don’t want to use garlic but don’t want any coconut taste, be sure to use refined coconut oil (which doesn’t have any coconut flavor / smell to it).

Not using vegan butter also means these non-dairy mashed potatoes are Whole30 and paleo-friendly!

As for the potato type, you don’t want to use whatever type you have sitting around (like I did for years!). Yukon gold are best but Russet can also be used.

But do not use waxy potatoes! That will result in some gluey mashed potatoes. Here’s an article on the best potatoes for mashed potatoes if you want to learn more about that.

It’s key not to overmix the potatoes. If you do, you’ll again end up with gluey mashed potatoes. I used to only use a hand mixer but recently switched to a potato masher and then switch to a hand mixer once I couldn’t get any further with the potato masher.

After adding the last bit of the liquid mixture, the potatoes are totally soupy looking. I use the hand mixer for maybe only 30 seconds and they become fluffy and far from soupy!

Other people like using a potato ricer or a food mill. They’re both too time-consuming and messy for me! Some say it’s worth it, though.

If you try out this dairy-free mashed potatoes recipe, I’d love to hear what you think!

We’ll definitely be having these potatoes this year for Thanksgiving. Along with this honey orange cranberry sauce, these cranberry shortbread bars and this vegan pumpkin pie (and a few other things). I’m just missing a turkey breast recipe. Anyone have a favorite? These gluten-free rolls also look like I should try them!

Dairy-free Mashed Potatoes (vegan, paleo, Whole30)
Ingredients
  • 3 pounds (1360 grams) starchy potatoes (Yukon gold are best, followed by Russet)
  • 3/4 cup (175 ml) almond milk or another non-dairy milk (make sure to use a Whole30 / paleo compliant milk)
  • 3/4 cup (175 ml) canned full-fat coconut milk
  • 5 garlic cloves, crushed (minced works if you don't have a garlic press to make crushed garlic)
  • 6 tablespoons olive oil
  • 6 tablespoons coconut oil (the garlic covers up the coconut taste but if not using garlic, then I recommend refined coconut oil so that your potatoes don't taste coconutty)
  • 2-2 1/2 teaspoons salt
Instructions
  1. Peel the potatoes and cut into 1" chunks.
  2. Put the potatoes in a large pot and cover with cold water, making sure the potatoes are covered with at least 1" of water.

  3. Turn the heat to high and bring to a boil. Reduce the heat to medium-low to keep the potatoes at a simmer. Simmer for about 10-14 minutes or until the potatoes are tender.
  4. Meanwhile, in a small saucepan over low heat, add the almond milk, coconut milk, garlic, olive oil, coconut oil and salt (I recommend using 2 teaspoons and adding more later, if desired). Once it's all melted, turn the heat off (but keep the saucepan on the stove so it stays warm).

  5. Drain the potatoes and return the pot (with the potatoes in it) back to the stove. Let any remaining moisture cook off for 1-3 minutes, shaking the pot occasionally. This helps with the texture of the mashed potatoes.

  6. Mash the potatoes with a potato masher, food mill or ricer and gradually add the milk mixture, bit by bit (while also tasting to see if you want more salt), until well combined with the potatoes. The more you mess with the potatoes, the gummier they'll be. I used a potato masher, then added the liquid, and once I couldn't get any further with the masher (the mashed potatoes looked very, very soupy) and I couldn't get out any more lumps, I switched to a hand mixer and used that just a bit until the lumps were totally gone and the potatoes were fluffy and not at all soupy.

  7. Serve with black pepper and chives, if desired.
  8. Cover cooled mashed potatoes and refrigerate for up to 4 days.

Leave a Comment

{ 7 comments… read them below or add one }

1 Stacey Crawford November 23, 2019 at

I look forward to Thanksgiving every year because of the mashed potatoes, not the turkey. It’s the only time of year I make them from scratch with potatoes & not cauliflower. Now a have a good dairy-free recipe to use, thanks 🙂 Perfect timing

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2 Zuzana November 23, 2019 at

I personally love mashed potatoes so this recipe is wow

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3 Meredith November 21, 2019 at

Great recipe for making dairy-free mashed potatoes. I have also used avocado oil with really good results… they taste super buttery!

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4 Raia Todd November 20, 2019 at

My kids could eat these for a meal. Haha. Delicious recipe!

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5 Don Baiocchi November 20, 2019 at

These are exactly the kind of ingredients I want to use in my mashed potatoes but I wouldn’t know where to start. Thanks for the tips – they look amazing!

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6 Heather@EasyKetoDishes November 18, 2019 at

All your hard work paid off, these look scrumptious!

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7 Megan Stevens November 18, 2019 at

Thank you for figuring out the perfect liquid ratio/flavor/combination with almond milk and coconut milk etc. My daughter is dairy-free, and these will be so nice for her on Thanksgiving!

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