Why You’ll Love These Dairy-Free Vegan Mashed Potatoes
You want that ultimate comfort food – a big serving of fluffy, creamy mashed potatoes. But you eat dairy-free or vegan. Maybe you thought those days were over. Not anymore! This recipe for Dairy-Free Vegan Mashed Potatoes shows you can enjoy delicious mashed potatoes. You don’t have to give up anything. Get ready to enjoy a classic food, but even better.
How to Make Dairy-Free Vegan Mashed Potatoes
These mashed potatoes are incredibly rich and smooth without any dairy. Plant-based ingredients make them creamy. Simple seasonings bring out the potatoes’ great flavor. This healthier comfort food is dairy-free and cholesterol-free. It’s easy for anyone to make, even if you are new to cooking. They are perfect for holidays, dinner any night, or any meal needing a comforting side.
Ingredients of Dairy-Free Vegan Mashed Potatoes
Main Components
- 2 pounds potatoes (Russet or Yukon Gold work best)
- 1/2 cup plant-based milk (unsweetened almond milk, oat milk, or soy milk)
- 1/4 cup vegan butter
- 2 cloves garlic, minced
Seasonings & Flavor Enhancers
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons nutritional yeast (optional, for “cheesy” flavor)
- 2 tablespoons fresh herbs, chopped (optional, like dill, chives, or parsley)
Directions of Dairy-Free Vegan Mashed Potatoes
Preparing the Potatoes
- Peel the potatoes. Cut them into 1-inch pieces. This helps them cook evenly.
- Rinse the cut potatoes under cold water. This removes extra starch.
- Place the potatoes in a large pot. Cover them with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring the water to a boil. Reduce the heat and simmer for 15-20 minutes. Or, cook until the potatoes are very tender when you poke them with a fork.
Mashing Technique
- Drain the cooked potatoes very well in a colander. Shake the colander a few times to get rid of extra water. Dry potatoes make fluffy mashed potatoes.
- Return the hot, dry potatoes to the empty pot. Add the plant-based milk, vegan butter, and minced garlic.
- Use a potato masher, ricer, or fork to mash the potatoes until they are smooth and creamy. Do not over-mix, or they will become gummy.
Seasoning and Finishing Touches
- Stir in the salt, black pepper, and nutritional yeast (if using).
- Taste the mashed potatoes. Add more salt or pepper if needed.
- If you want them thinner, add a bit more warm plant-based milk, a tablespoon at a time. If you want them thicker, just mash them more.
- Stir in fresh herbs (if using) just before serving.
How to Serve Dairy-Free Vegan Mashed Potatoes
These mashed potatoes are a perfect side dish for many meals. They go great with vegan gravy, plant-based roasts or loaves, or hearty vegan stews. For a holiday meal, they are a must-have. You can also get creative with leftovers. Use them as a topping for shepherd’s pie or make potato pancakes or fritters.
How to Store Dairy-Free Vegan Mashed Potatoes
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them on the stovetop over low heat, adding a splash of plant-based milk and vegan butter to bring back their creaminess. You can also reheat them in the microwave, stirring occasionally.
Tips to Make Dairy-Free Vegan Mashed Potatoes
- Don’t Over-mix: Mash the potatoes until they are smooth, then stop. Too much mashing makes them gluey.
- Warm Ingredients: Warm up the plant-based milk a little before adding it. This helps the potatoes stay hot and creamy.
- Salt Your Water: Adding salt to the cooking water flavors the potatoes from the inside out.
- Choose the Right Pot: Use a large pot so the potatoes cook evenly.
- Taste and Adjust: Always taste your mashed potatoes before serving and add more seasoning if you need it.
- Keep Warm: If you are not serving them right away, you can place the pot over a very low heat or in a warm oven to keep them warm. Add a little more warmed plant-based milk if they get too thick.
Variation
- Roasted Garlic Mashed Potatoes: Roast whole garlic cloves with a little oil until soft. Squeeze out the roasted garlic and mash it in with the potatoes for a deep, mellow garlic flavor.
- Herbed Mashed Potatoes: Add your favorite fresh herbs like rosemary, thyme, or sage along with the chives or parsley for different flavors.
- Spicy Mashed Potatoes: Add a pinch of cayenne pepper or a dash of hot sauce when mashing for a little heat.
- Chunky vs. Smooth: For chunky mashed potatoes, mash less. For very smooth mashed potatoes, use a potato ricer.
- Add-ins: Stir in vegan turkey bits, crispy fried onions, or caramelized onions for extra flavor and texture.
FAQs
Q1: What kind of potatoes are best for Dairy-Free Vegan Mashed Potatoes?
Russet or Yukon Gold potatoes are best. They are starchy and become very fluffy when mashed.
Q2: Can I make these Dairy-Free Vegan Mashed Potatoes ahead of time?
Yes, you can make them ahead. Cook and mash them, then store them in the fridge. Reheat gently with a splash of plant-based milk.
Q3: How do I store and reheat leftover Dairy-Free Vegan Mashed Potatoes?
Store them in a sealed container in the fridge for up to 3-4 days. Reheat on the stovetop with a little more plant-based milk or in the microwave.
Creamy Garlic Herb Dairy-Free Vegan Mashed Potatoes
Ingredients
Equipment
Method
- Peel and cut the potatoes into 1-inch pieces.
- Rinse the cut potatoes under cold water.
- Place potatoes in a large pot, cover with water, add 1 teaspoon salt, and bring to a boil; simmer for 15-20 minutes until tender.
- Drain the cooked potatoes thoroughly in a colander, shaking to remove excess water.
- Return the hot potatoes to the pot and add oat milk, vegan butter, and minced garlic.
- Mash the potatoes with a potato masher until smooth and creamy, being careful not to over-mix.
- Stir in salt, black pepper, and nutritional yeast if desired.
- Taste and adjust seasonings to your preference.
- Fold in the fresh chives just before serving.