These Creamy Dairy-Free Mashed Potatoes are a definite crowd pleaser for even the pickiest of guests. They are savory, tangy, light and, of course, creamy!
🧈What makes dairy-free mashed potatoes creamy?
The type of fat that you use in your mashed potatoes can make or break the recipe.
The first type of fat that I use for these creamy dairy-free mashed potatoes is country crocks plant butter with avocado oil. This very specific kind of butter tastes just like real butter and it's a staple in my house!
The next addition is unsweetened plain coconut yogurt. Sounds scary. I know. But it really doesn't taste like coconut and rather like sour cream.
It's by far the closest thing I've had to sour cream. It's got a sourness to it that is perfect for mashed potatoes to give it a lighter, yet cooling and savory taste. It also helps with the creaminess!
- Paprika- it just takes a pinch! You don't want to noticeably change the color of the potatoes. Just a pinch will slightly change the color and provide a more subtle depth of flavor.
- Salt- always add salt to your taste. I tend to add quite a bit in dishes like this.
- Pepper- I like to use white pepper for white dishes, but black pepper will work perfectly.
- Onion powder- the garlic powder is the taste that's really going to shine, but the onion powder will intensify it just enough without tasting oniony.
- Fresh lemon juice- I know. It sounds weird. But if you've read other blog posts, you know how essential lemon juice is in recipes that normally have sour cream or cream cheese. This is because it gives it a tangy flavor that those dairy products have. Nobody will ever know it's in there.
Red potatoes- this recipe works well with russet potatoes or even yellow potatoes.
Unsweetened plain coconut yogurt- if you can't get your hands on this sour cream alternative, use your favorite tasting sour cream substitute that's dairy free.
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❓Frequently Asked Questions
The rule of thumb is to use a half pound of potatoes per person. So, for example, if you're feeding 4 people, you would use 2 pounds of potatoes. The easiest way to do this is to use a kitchen scale. I typically weigh the potatoes before I peel them, which does affect their weight. But you can also weigh them after peeling them.
Mashed potatoes will thicken as they cool, since potatoes are a starch. This is why I always make the potatoes right before it's time to eat. Something I like to do to help keep them from thickening, though, is to turn leave them in the pot with the heat on low and keep a lid over them. This will help them keep some moisture in the pot.
If they get too cold, they will thicken so make sure they remain warm. You can also add some unflavored/unsweetened non-dairy milk or even a little chicken broth to make them creamy again.
You can, but I don't recommend it. It changes the color and the flavor of the mashed potatoes. Even though I love olive oil, I highly recommend sticking with a vegan butter that you enjoy the taste of.
Keep the mashed potatoes in an airtight container in the refrigerator for 3-4 days.
Creamy Dairy-Free Mashed Potatoes
- 3 pounds red potatoes
- ½ cup country crock plant butter
- ½ cup unsweetened plain coconut yogurt
- ½ - 1 tablespoon fresh lemon juice optional, to taste
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- Pinch paprika
- salt and pepper to taste
- Wash and peel the potatoes.
- Dice potatoes into 1 inch cubes.
- Transfer potato cubes into a pot and cover with water and add a little salt.
- Cover pot and bring potatoes to a boil.
- Let potatoes cook over medium heat, covered, until tender for about 15 minutes.
- Drain cooked potatoes, then transfer back into pot and mash the potatoes with a potato masher until smooth.
- Add ingredients in with potatoes and mix until well combined.
Note: The nutrition label is just an estimate. Amounts may vary.