These Dairy-Free Mashed Potatoes are a definite crowd-pleaser for even the pickiest of guests. Most people won't even notice they're dairy-free due to the creamy texture and delicious flavor.
I love to serve these mashed potatoes with brown gravy, especially on holidays like Thanksgiving. But if you're looking for other simple dairy-free sides to serve with mashed potatoes, try my Healthier Garlic Bread, and Air Fryer Broccoli and Cauliflower.
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❤️Why You'll Love this Recipe
- Tastes like it has dairy: The sour cream alternative and fresh lemon juice replicate the tangy flavor in dairy products like sour cream, cream cheese, and parmesan.
- Easy
- Kid-friendly
- Gluten-free
📝Ingredient Notes
- Russet potatoes: My original recipe used red potatoes, but I've found that russet potatoes give the best texture every time.
- Non-dairy butter: I love and recommend Country Crock Plant Butter with Olive Oil (or avocado oil). It has the closest flavor to real butter that I've tried, and it's what I always use.
- Unsweetened coconut yogurt: I use the brand by SoDelicious. I love it because (in my opinion) you can't taste a coconut flavor, but rather a sour cream flavor. It has a sourness, and cooling effect that is perfect for mashed potatoes.
- Paprika: It just takes a small pinch! You don't want to noticeably change the color of the potatoes. It should only 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 with potatoes.
- 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 dairy products have. Nobody will ever know it's in there.
🥔Substitutions
- Russet potatoes: This recipe also works well with Yukon Gold potatoes, because (like a russet potato) they are higher in starch.
- 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.
- Non-dairy butter: If you don't use the plant butter I use, just use one that you use and enjoy the taste of.
- White pepper: I like to use white pepper for white dishes, but black pepper will work just fine.
🔪How to Make Dairy-Free Mashed Potatoes
- Wash and peel the potatoes. Then dice them into 1-inch cubes.
2. Transfer the potatoes into a pot, cover with water, and add a little salt. Then cover with a lid and bring to a boil.
3. Let potatoes cook over medium heat, until tender for about 15 minutes.
4. Drain the cooked potatoes and mash them with a hand mixer (or potato masher) until smooth. Then add the remaining ingredients and mix until well combined.
🧊Storing
Store the mashed potatoes in an airtight container in the refrigerator for 3 to 4 days.
✅Pro Tips
- Use a hand mixer for ultra-smooth mashed potatoes.
- Add ingredients to fit your taste and liking.
- Use either russet or Yukon Gold potatoes: Higher starch potatoes yield the lightest and fluffiest mashed potatoes.
- Salt the water: The potatoes absorb the salt in the water, so you won't have to add as much at the end.
- Let the non-dairy butter come to room temperature: The butter will absorb better this way and won't cool the potatoes down as much.
- Don't undercook the potatoes: Undercooking the potatoes will result in mashed potatoes that are not light and fluffy. They will be much harder to mix also. Make sure you give them plenty of time to boil.
- Don't over-mix the potatoes: Overmixing the potatoes can make them "gluey" and unappetizing.
❓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.
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 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 a splash of 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 non-dairy butter that you enjoy the taste of.
⭐️Before you go! If you enjoyed this recipe for my Dairy-Free Mashed Potatoes, leave a review and share it with me! I love to hear from you.
📖 Recipe
Dairy-Free Mashed Potatoes
Ingredients
- 3 pounds russet potatoes
- ½ cup country crock plant butter softened
- ½ cup unsweetened plain coconut yogurt
- ½ to 1 tablespoon fresh lemon juice or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- pinch paprika optional
- salt and pepper to taste
Instructions
- Wash and peel the potatoes. Then dice them into 1-inch cubes.
- Transfer the potatoes into a pot, cover with water, and add a little salt. Then cover with a lid and bring to a boil.
- Let potatoes cook over medium heat, until tender for about 15 to 20 minutes.
- Drain the cooked potatoes, then transfer back into the pot and mash the potatoes with a hand mixer (or potato masher) until smooth.
- Add the remaining ingredients and mix until well combined.
- Enjoy!
Notes
- I use white pepper, but you can also use black pepper.
Nutrition
Note: The nutrition label is just an estimate. Amounts may vary.
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