Dairy-free Mashed Potatoes are a creamy, satisfying side dish made with simple ingredients like Yukon gold potatoes, coconut milk, and a touch of garlic. Whipped until smooth, they’re every bit as delicious as traditional mashed potatoes, with a rich, velvety texture. Perfect for those avoiding dairy, these mashed potatoes are a comforting addition to any meal, especially during the holiday season.
I've been making these for years and bringing them to family Thanksgivings, Friendsgivings, and even just regular dinner parties and they're always a hit. I never tell anyone they are "healthy" or "dairy-free." I just put them out and let the mashed potatoes speak for themselves! This is my all-time favorite mashed potatoes recipe.
Why You'll Love This Recipe
- The best holiday side dish! This mashed potato recipe will be a hit at every holiday meal that you might need it for. It goes well with a variety of protein and other sides that might be on your holiday table.
- Extra creamy potatoes. Long gone are the days when you need to make mashed potatoes by hand with a potato masher and make dry mashed potatoes that REQUIRE gravy. Don't get me wrong, I love gravy, but these potatoes are so creamy that you don't need gravy on them at all.
- Allergen friendly. These potatoes are one of my favorite recipes to make for people with a dairy allergy or for people who have a sensitivity to dairy, but it is a great side dish that everyone can enjoy. This recipe is VERY easy to make plant-based, too.
Ingredients You Will Need
Yukon Gold Potatoes: are moderate glycemic index can help regulate blood sugar levels, making them a good choice for maintaining energy throughout the day. Additionally, they contain potassium, aiding in muscle function and supporting heart health.
Ghee: clarified butter made by simmering butter to remove the water content and milk solids, resulting in a rich, nutty, and lactose-free cooking fat with a high smoke point. It is not technically dairy-free but is usually tolerated by most people with lactose issues since the milk solids are removed.
Chicken Broth: When looking for chicken broth be sure you are checking the ingredients and the source that it comes from. I prefer to buy one with no extra preservatives, sugar, or coloring, and that is organic.
Coconut Milk: A dairy-free alternative that is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which can provide a quick source of energy. It also contains essential nutrients like potassium and magnesium, contributing to heart health and promoting proper muscle and nerve function. Be sure to get the full-fat version of coconut milk because that is what gives these mashed potatoes a velvety texture.
Parsley: is a versatile herb that goes great in many dishes. It is packed full of antioxidants and vitamins that support your brain health, immune system, and even your bone health. It brings a delicious flavor of fresh herbs.
Garlic Powder: is known for its anti-inflammatory and antibacterial properties. It helps fight many diseases like the common cold, heart disease, and others. Plus you can't have mashed potatoes without garlic!
Recipe Variations
- Milk alternatives: I really like using coconut milk in this recipe, but unsweetened almond milk, cashew milk, oat milk, or your favorite non-dairy milk would also work great. You will just need to add ½ tablespoon extra of ghee to make up for the fats that are in the coconut milk. If you are not concerned about dairy, then heavy cream or whole milk would also work in this recipe too!
- Ghee alternative: some people don't like ghee, which is ok! You can use your favorite plant-based butter, olive oil, or regular butter (if not worried about dairy) will give this recipe the buttery flavor it needs, as well.
- Garlic: If you are a purist or just want a little extra garlicky flavor, you can always use fresh garlic. 1-2 tablespoons of minced garlic is perfect for this recipe.
- Plant-based: If you are looking to make this recipe completely plant-based, you just need to make a couple of swaps. Swap the chicken broth for vegetable broth and then swap the ghee for your favorite plant-based butter and you will be good to go!
- Potatoes: Various types of potatoes can be used. Russet potatoes, red potatoes, and even white sweet potatoes will work in this recipe, but they may not be as velvety as using Yukon gold potatoes or yellow potatoes.
Instructions
Boil a large pot of water and salt the water. Cut potatoes into quarters.
Boil the potatoes. Put potatoes into the pot once the water starts to boil. Boil potatoes until tender. They should be soft enough that you can easily cut them with a fork.
Heat liquids. While the potatoes are boiling, pour coconut milk and chicken broth into a saucepan and bring to a simmer.
Mix potatoes. Add cooked potatoes to a large bowl and begin to slowly mix either with a hand mixer or a stand mixer. (I use a KitchenAid mixer)
Adding other ingredients. Slowly add in the warmed liquid, the rest of the seasonings, and ghee. Mix until everything is combined and smooth.
Transfer to a serving dish and enjoy!
Recipe Tips and Tricks
Heat the liquids: It is very important to heat the dairy-free milk and broth! If you add cold liquids to the potatoes, it can cause them to get gummy.
Cooking water: If you don't have broth on hand or run out during your Thanksgiving prep, be sure to save the potato cooking water and you can substitute that for broth. Of course, the broth will add a bit extra flavor, but this can be used in urgent situations.
Storage Tips
Refrigerator: These creamy mashed potatoes stay fresh in the fridge for up to 5 days if stored in an airtight container. I love having leftover mashed potatoes for the perfect side dish all week long.
Freezer: If you make too many for Thanksgiving and want to freeze them, just put them in a freezer-safe bag and they can be stored for up to 3 months. When you are ready to eat them, you can thaw them and heat them in the microwave. They should still have a creamy texture, but if needed, add some chicken broth and a little ghee.
What To Serve It With
- Thanksgiving meal: turkey, green bean casserole, oven-roasted root veggies, roasted delicata squash, sweet potato pie bites.
- Protein: Mississippi Pot Roast, whole chicken, chicken marsala
- Other sides: apple pecan salad, fall kale salad
FAQs About Dairy-free Mashed Potatoes
You shouldn't need any flour to make these potatoes thick, but if you do want to add some I recommend tapioca starch and start with a very small amount.
You can! I don't ever use soy milk, but it would work in place of coconut milk if that is your non-dairy milk of choice.
The Best Creamy, Dairy-Free Mashed Potatoes
Ingredients
- 12 Yukon Gold Potatoes I estimate about 1-2 per person depending on the size of potaotes
- 1 tablespoon Ghee
- 1 cup Chicken Broth
- 1 cup Coconut Milk (full fat) can also use coconut cream
- 1 tablespoon Parsley, dried
- 1 tablespoon Garlic Powder
- 1 teaspoon Pepper
- 1.5 teaspoon Salt can add more if needed
Instructions
- Boil a large pot of water and salt the water. Cut potatoes into quarters.
- Put potatoes into the pot once the water starts to boil. Boil potatoes until tender. They should be soft enough that you can easily cut with a fork.
- While the potatoes are boiling, pour coconut milk and chicken broth in a sauce pan and bring to a simmer.
- Add cooked potatoes to a large bowl and begin to slowly mix either with a hand held mixer or a stand mixer. (I use a KitchenAid mixer)
- Slowly add in warmed liquid and the rest of the seasonings and ghee. Mix until everything is combined and smooth.
- Transfer to a serving dish and enjoy!
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