Make dairy-free mashed potatoes by boiling peeled starchy potatoes until they are tender, then mashing them with hot unsweetened plant milk or vegetable broth and olive oil or a dairy-free butter. The method is the same as a classic mash; the fat and liquid are what change. For a large traditional batch, see how to make mashed potatoes for a crowd. If you are planning around allergies, see how to host Thanksgiving for guests with food allergies. These potatoes fit the Thanksgiving mains, diets and leftovers guide and the Thanksgiving guide.
Choose potatoes and a plain liquid
Russet potatoes give a fluffy mash; Yukon Golds are creamier. Peel them, cut them into even chunks, start them in cold salted water, and cook until a knife slides through. Warm the liquid before you add it so the potatoes stay hot. Use unsweetened, unflavored oat, soy, or almond milk, or use vegetable broth if you want to avoid commercial plant milks. Vanilla or sweetened cartons will make the potatoes taste like dessert. Olive oil, melted dairy-free butter, or a mild oil all work; add them while the potatoes are still hot.
Mash, season, and hold
A ricer or food mill makes the smoothest dairy-free mash, because these potatoes can turn gluey if you beat them hard in a mixer. Mash in the fat first, then add liquid until the texture is right, and taste for salt and pepper. You can hold the finished potatoes in a slow cooker on the warm setting, or set the pot over a pan of hot water, and loosen them with a splash of warm liquid just before serving. If you also make a buttery batch, keep a separate pot, masher, and serving bowl so dairy does not cross over.
Make-ahead and leftovers
You can peel and cut the potatoes a few hours ahead and keep them in cold water in the refrigerator. The mash itself is best made close to dinner, but leftover dairy-free potatoes reheat well with a little extra liquid. Refrigerate leftovers within 2 hours and use them within 3 to 4 days. They also freeze fairly well if you pack them tightly; see {LEFTOVERS} for timing. Reheat until they are steaming hot.
Frequently asked questions
What milk is best for dairy-free mashed potatoes?
Use unsweetened, unflavored oat or soy milk for a neutral taste, or vegetable broth if you want to skip plant milk altogether. Avoid vanilla and sweetened cartons.
Will dairy-free mashed potatoes still be creamy?
Yes, if you use a starchy potato, add enough fat, and mash them while they are hot. A ricer helps more than a mixer.
Can I make them in a slow cooker?
A slow cooker is better for holding than for cooking the potatoes from raw. Boil and mash them first, then keep them on the warm setting and stir occasionally.
Helpful kitchen tools
- OXO Good Grips 8-Inch Double Rod Strainer — A strainer or colander drains the boiled potatoes quickly so they do not sit in water.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A mixing bowl is useful if you rice the potatoes out of the pot.
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A lidded dish holds leftover mashed potatoes in the refrigerator.
- OXO Good Grips POP Container, 4.4 qt — A pantry container keeps spare potatoes or salt near the stove without clutter.
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