The secret to getting amazing tasting and creamy dairy-free mashed potatoes is in using both olive oil and plant butter, as well as rice milk and an additional secret ingredient. Read on to find out how to make velvety mashed potatoes that will rival any made with typical dairy ingredients. We’ve been enjoying these for over a decade, and proudly serve them even with “regular” eaters who gobble them up.
WHY THESE DAIRY FREE MASHED POTATOES ROCK
My sister, who has zero food allergies, still asks ME to make the mashed potatoes when it comes to Thanksgiving. Now that is saying something! Even though my mashed potatoes have zero milk, butter, cheese, sour cream or any of the other typical dairy ingredients, mine are still full of flavor, creamy and dreamy.
We have these mashed potatoes not only during the holidays, but all year round. They’re a staple with my roasts and my pork chops.
For extra credibility–do I need to mention I’m from Idaho??!!
WHAT TO USE IN PLACE OF BUTTER IN DAIRY-FREE MASHED POTATOES
While I used to make dairy-free mashed potatoes with just olive oil, and they’re fine, I’ve found the real deal is to use a combo of olive oil and dairy-free butter. I find that Country Crock Plant Sticks have the best butter flavor substitute (no sponsorship, just like them!).
The combo helps both texture and flavor.
WHAT TO USE IN PLACE OF MILK
When I see almond milk, or any other nut milk…or even worse…soy milk being used in mashed potatoes I could cry. All of these have a strong after taste and overpower the simple potato. You NEED to use a milk substitute that does not compete with the potato flavor. That is why the only acceptable thing is RICE MILK.
WHAT POTATOES SHOULD I USE?
I find that Russets work the best. Their starch content and flavor is best for that classic, down-home mashed potatoes you’re looking for. Definite bias: buy ones from Idaho!
DO I HAVE TO HAVE A POTATO RICER?
If you watch fancy cooking shows, you’ll see that a lot of them call for a potato ricer. This is a device that you put a potato in, squeeze and it pushes the potato through fine holes, essentially making it look like it’s raining rice. I am anti one-trick kitchen devices, and I have a small kitchen and don’t have the time or patience to store or wash one more kitchen utensil unless absolutely necessary. I don’t think a stand mixer is needed either. Literally a $10 hand-held electric beater is all you need.
WHAT KIND OF OIL SHOULD I USE?
I like the taste of olive oil, so that’s what I recommend. You can choose whether to use virgin olive oil or not, or even replace it with one of your safe oils or one you prefer more. It shouldn’t affect it too much, unless it’s an oil with a strong flavor you don’t enjoy.
WHAT KIND OF BOUILLON SHOULD I USE?
Bouillon is basically a magical powder that really gives the mashed potatoes some deep flavor. It will turn them slightly yellow, but it’s oh-so-worth it. Now, I can’t eat mashed potatoes without it. They taste too bland.
Bouillon powders can sometimes have milk or wheat in them, so be sure to read the labels carefully. I’ve used Orrington Farms for years. They call their bouillon “broth base” and they are interchangeable.
CAN THESE MASHED POTATOES BE VEGAN?
Yes, these mashed potatoes can be made vegan and not just dairy free (because they’re not the same). You can find my vegan mashed potato recipe here.
TOOLS NEEDED FOR DAIRY-FREE MASHED POTATOES
- Cutting board
- Chef’s knife
- Peeler
- Large pot
- Colander
- Hand held electric beaters
- Measuring cups and spoons
INGREDIENTS NEEDED FOR MASHED POTATOES THAT ARE DAIRY FREE
- Russet potatoes
- Water
- Olive oil
- Dairy free plant butter (I use Country Crock Plant Butter with Olive Oil)
- Rice milk
- Chicken or vegetable bouillon powder
- Salt
- Pepper
DO I HAVE OTHER DAIRY-FREE SIDE DISHES?
Yes, I do! 99% of the recipes on my site are dairy-free. My son has a milk allergy, so just about everything I’ve made on this site is for him. I have ventured into a few staples that some people might do if they’re only gluten-free, but the overwhelming majority is free of any milk product or casein.
If you’re looking for other yummy and filling sides, you’ll love my cornbread (tastes like cake!), my gluten-free vegan breadsticks. If you’re looking for another dairy-free potato side dish, try my Bacon Ranch Potato Salad.
Note that all of my recipes are gluten-free too. If you *ONLY* need dairy-free, you can always swap back in regular flour in place of gluten free flour, and then just omit the xanthan gum if any is listed. Easy peasy swap!
WHAT DO MILK FREE MASHED POTATOES GO GOOD WITH?
I mean, the real question is, what do they not go good with? I love them with roasts (I have two in my printed allergy friendly cookbook), or with my crock pot pork chops.
And they really shine on Thanksgiving. I have an ENTIRE ALLERGY FRIENDLY THANKSGIVING MENU for you–along with a crock pot turkey breast, triple chocolate pie and homemade apple pear cider. So, be sure to favorite that page as well.
CAN I MAKE THESE MASHED POTATOES AHEAD OF TIME?
I’ve definitely made too many mashed potatoes, and stored the cooled remaining mashed potatoes in an airtight container in the fridge. These always reheat beautifully in the microwave.
CAN I FREEZE LEFTOVER MASHED POTATOES?
I have never personally frozen them, but have heard of others doing so. I would think it would be fine…but who has that much self control? I would freeze the extra mashed potatoes in a ziploc freezer bag so that it can lie flat (makes for easier storage and so it’s not so thick so it thaws faster). Thaw in the fridge, and reheat in the microwave. Add additional milk if needed to reach desired consistency.
DO I HAVE A VIDEO THAT SHOW HOW TO MAKE MASHED POTATOES?
Yes, I do! I know it helps to have a visual, so be sure to watch this video before starting. The video should auto populate, but if it doesn’t, you can find it at the bottom of the recipe card, or on my YouTube channel with lots of other yummy cooking videos.
Dairy-Free Mashed Potatoes + Video (Secret Ingredient)
The secret to getting amazing tasting and creamy dairy-free mashed potatoes is in using both olive oil and plant butter, as well as rice milk and an additional secret ingredient. Read on to find out how to make velvety mashed potatoes that will rival any made with typical dairy ingredients. We've been enjoying these for over a decade, and proudly serve them even with "regular" eaters who gobble them up.
Ingredients
- 2.5 pounds Russet potatoes (5-6 medium potatoes typically)
- Water
- 2 Tablespoons olive oil
- 2 Tablespoons plant butter (I use Country Crock Plant Butter with Olive Oil)
- 2 Tablespoons plain rice milk
- 1 teaspoon vegetable or chicken bouillon powder (make sure it's a safe brand!)
- 1/2 teaspoon salt (or more to taste)
- Pepper to taste
Instructions
Peel and dice potatoes into even chunks.
Fill a large pot with water, enough to cover the potatoes by at least 1-2 inches and room for it to boil.
Generously salt the water.
Bring water to a boil.
Add the peeled and diced potatoes to the water.
Boil for 8-10 minutes, or until the potatoes are fork tender (the fork can easily pierce the potato). The time will depend on how thick you cut your potatoes.
Drain the water completely.
Add the rest of the ingredients to the softened potatoes: olive oil, plant butter, rice milk, bouillon powder, salt and pepper.
Using hand held beaters, beat until potatoes are smooth and creamy.
If you desire more creamy potatoes, you can always add more rice milk. Taste and adjust salt and pepper as desired.
Serve warm, with an additional pat of butter melting in the middle if desired (why not??).
Notes
For substitutions and FAQs read above the recipe.
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 262Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 317mgCarbohydrates: 41gFiber: 5gSugar: 2gProtein: 5g
DON’T FORGET TO PIN THIS, SO YOU DON’T LOSE IT. BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER DAIRY-FREE PINS.
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
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