Dairy Free Mashed Potatoes Without Milk

I’m allergic to milk protein, but am also obsessed with mashed potatoes, and tried for years to make a really excellent version of dairy-free mashed potatoes. I find the non-dairy milk alternatives often add a strange taste to the mash and I’m not a big fan of vegan butter for the same reason.

Using the starchy cooking water from cooking the potatoes results in a wonderfully creamy, light mash. This is a trick my omi taught me years ago and it’s truly the perfect option. I grew up making mashed potatoes with warm dairy milk and lashings of butter but this is an excellent post-war granny version that works just as well today and is plant-based as is.

A little olive oil, optional herbs and garlic, and a good seasoning with salt make for the best vegan mashed potatoes you’ll ever have. I’ve included all my tips and notes from testing over the years so that you can enjoy excellent mashed potatoes without the dairy, too.

I originally published this recipe in 2023. I’ve updated it with improvements to provide more helpful information and insights.

Ingredients You’ll Need and Why

At its core, this recipe needs just three ingredients: potatoes, salt, and olive oil. There are several delicious add-in options included too – see the full recipe card below for the written recipe.

• Potatoes: try to find a variety that’s labeled as starchy, floury, or for mashing and avoid any that are noted to be waxy. Think Russet in North America (Adretta and Ackersegen are excellent if you’re in Europe). Larger potatoes work very well here.
• Oil: I always use olive oil but you can use any type of oil you like the taste of – you will taste it – or sub a dairy-free butter if you like it more. Coconut oil isn’t recommended. I’ve never tried making mashed potatoes without oil but I suppose you could.
• Add-ins: mix in fresh or dried herbs (thyme, dill, and chives are my top choices), vegan cheese, roasted garlic – I find fresh too sharp – or something like caramelised onions. If you have a non-dairy sour cream or quark alternative that you like, you could mix in a bit of that too.

How to Make Vegan Mashed Potatoes

A good mash is easy to make as long as you keep a few important things in mind. Don’t overcook the potatoes, season well, dry before mashing, and don’t over-mix.

Step 1: wash and scrub the potatoes, cut them, and add potatoes, water, and salt to a large pot. Sprinkle the salt over the potatoes to prevent it from pitting your pot (that’s why you wait for the water to boil before adding salt for pasta).

Step 2: bring to a boil, covered. There will be some foam so make sure your pot is big enough, and be in the kitchen to prevent it from boiling over at this point. It happens quickly.

Step 3: cook the potatoes until fork-soft, about 15 minutes depending on size. This means that you can poke the potato with a fork and it passes through easily. If it sticks into something hard, the potatoes aren’t cooked yet.

Step 4: drain the water, reserving some, and let the potatoes dry for a few minutes. Letting the steam dissipate like this improves the final texture.

Step 5: mash with some of the cooking water, oil, and spices. Start by adding just a small amount of cooking water, then work your way up as needed. You don’t want watery mash, so keep it low to start with.

Step 6: mix in any add-ins, if using, and serve hot. Be sure to taste and adjust seasoning as needed before serving.

Expert Tips for the Best Mash

• Don’t over-mix: over-mixing is what leads to glue-y potatoes, and it’s a thousand times worse than a few lumps. If you want to use an immersion blender, use it to half mix/half mash for the best results. Don’t use a food processor, blender, or hand mixer unless you need wallpaper paste. The easiest and most reliable method is to mash by hand and use a bit of elbow grease. If preferred, you can rice the potatoes and then mix with the cooking water, oil, and any other add-ins to form a smooth mix. Be sure to rice only the cooked potatoes, not everything together.
• No need to peel: peeling perfectly good vegetables causes masses of unnecessary food waste and makes the dish less flavourful, too. Embrace the added texture – it’s good all around.
• Season to taste: consider the amount of salt listed as a starting point, and be sure to salt the cooking water well. Taste and season as needed before serving.
• Don’t over-cook: the potatoes should be fork-soft (a fork, or knife, should be able to pass through with very little resistance) when ready, but not falling apart completely. Overcooked potatoes will lead to a soggy mash.
• Ask at the grocer: if you’re not sure which potatoes to get, ask wherever you’re shopping. The farmer or anyone working in a grocery store or supermarket should be able to tell you which potatoes are best for mashing.

If you make these Vegan Mashed Potatoes or any other vegetarian sides on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.