These dairy-free mashed potatoes are easy to make and full of garlicky flavor. This recipe is perfect if you have dinner guests that can't eat dairy, but don't have any plant milk on hand.
They are honestly so creamy that you won't even miss the dairy!
While this recipe is great for holidays it comes together so quickly that it also works well for weeknight dinners.
Table of Contents
- potatoes - we like to use Russet or Yukon Gold potatoes
- olive oil - you can substitute with melted vegan butter
- salt and pepper
- nutritional yeast - we love the earthy/cheesy flavor it imparts, but is totally optional
- fresh parsley - for garnish and is optional
See recipe card for quantities.
Start by preparing the potatoes. Peel them and cut into small pieces. The more uniform in size they are the more likely they will all cook in the same amount of time. Cover the potatoes with cold water and salt. You will want to use about 1 Tablespoon of salt for every 8 cups of water.
Bring to a boil. Cook for 15 to 18 minutes.
While the potatoes are boiling, prepare the garlic oil. Add minced garlic to a small pan with the oil and set over medium-low heat and cook until the garlic is soft and fragrant. This should take about 6 to 8 minutes.
When the potatoes are done cooking they should be fork tender. Scoop out 1 ½ cups of the cooking water and set aside. Then go ahead and drain the potatoes and return them to the pot they were cooked in.
Use a potato masher to mash them up then add in the garlic oil, nutritional yeast, salt and pepper, and enough of the reserved cooking water until they are creamy.
Hint: Add the cooking water a bit at a time and mix up. Then keep adding more until you've reached your desired consistency. I typically use 1 to 1 ½ cups.
Serve with vegan butter and garnish with fresh parsley if desired.
Frequently Asked Questions
Yes, buy you made need less of it. I would add a little at time stirring as you go.
While it does seem like adding potatoes to already boiling water would shorten the cooking time, adding them to a pan of cold water will allow them to cook more evenly. Because they are so dense, it give the inside more time to come up to temperature with the outside and will result in a potato that is cooked evenly all the way through. I've been told a good rule of thumb is that if it grows below the ground start in cold water and if it grows above ground start in boiling water and this has always worked well for me.
Here are a few key things to keep in mind for successful mashed potatoes -
- Cut your potatoes in uniformly sized pieces to ensure proper cooking
- Add the reserved cooking liquid a bit at a time instead of all at once. You can always add more if needed.
These dairy-free mashed potatoes can be stored in an air-tight container in the fridge for up to 3 days and warmed up on the stove or in the microwave.
These are always better when made fresh, but I've had good success freezing mashed potatoes. Let them cool completely and then freeze in an air-tight container or freezer bag. These will be best if used within 1 to 2 months.
When ready to use them, let them thaw completely in the fridge and then reheat on the stove or in the microwave. There may be some separation as they thaw and cook so mix together well.