Skip to Content

Dairy Free Mashed Potatoes

These dairy free mashed potatoes are creamy and delicious without using milk, butter, cream, or sour cream!

creamy dairy free mashed potatoes in a bowl on a white marble counter

I love how creamy and flavorful these dairy free mashed potatoes are!

For the perfect mashed potatoes I use half starchy and half floury (see the notes below).

For another dairy free version of mashed potatoes don’t miss my mashed potatoes without milk.

These dairy free mashed potatoes and my mixed mashed potatoes (it uses white potatoes and sweet potatoes!) are two of my favorite sides from my Dairy Free Thanksgiving Recipes.

History of Mashed Potatoes

The first recipe for mashed potatoes first appeared in The Art of Cookery by Hannah Glasse in 1747.

Boil your Potatoes, peel them, and put them into a Sauce-pan, math them well: To two Pounds of Potatoes put a Pint of Milk, a little Salt, stir them well together, take care they don’t stick to the Bottom, then take a quarter of a Pound of Butter, stir in and serve it up.

While the Art of Cookery originated in England, it was very popular in the Thirteen Colonies as well in America after the War of Independence.  

In fact, Benjamin Franklin, Thomas Jefferson and George Washington all with owned copies of it.

Do Mashed Potatoes have Dairy?

They don’t have to but mashed potato recipes almost always do. Most mashed potato recipes include milk, cream, butter, sour cream, and/or cheese.

Can you make mashed potatoes without milk?

Yes, you can make mashed potatoes without milk. Milk is not necessary in mashed potatoes.

You do not need milk specifically for mashed potatoes, what you really need isn’t milk but a liquid.

This liquid can be a dairy free milk, starchy water from boiling the potatoes, chicken stock, or vegetable stock.

What can substitute for Milk in Mashed Potatoes?

You can substitute milk in mashed potatoes with water, coconut milk, almond milk, chicken stock, vegetable stock, and more.

Can I use water instead of Milk in Mashed potatoes?

Yes, you can use water instead of milk in mashed potatoes. I even recommend using the starchy water you boil the potatoes in.

If you don’t want to, regular water can be used as well.

Are mashed potatoes better with milk or water?

Honestly, there isn’t a huge difference between using milk in mashed potatoes or using water in mashed potatoes.

What is important is that you use a liquid so they aren’t dry.

However, if you are dairy free, then using water is definite the better option.

How to Make Something Creamy without Dairy?

Additions like dairy free milk, coconut cream, almond cooking milk, water, and mayonnaise can all help make something creamy without dairy.

What you use really depends on what you are making. With dairy free mashed potatoes, any of these options work.

How can I thicken potatoes without milk?

My favorite way to thicken mashed potatoes without milk is just a little bit of mayonnaise like I do in this recipe.

How do you make mashed potatoes without milk or butter?

Mashed potatoes can be made easily without milk or butter.

What you need is a liquid – which ever you prefer – so the potatoes aren’t dry.

Then, you need a fat to help make them creamy. Butter is usually used but fats like olive oil, animal fats, and even mayonnaise can be used.

My personal favorite is mayonnaise which is a surprisingly versatile ingredient.

How to make mashed potatoes without milk?

Making mashed potatoes without milk is easy.

Once the potatoes are cooked, simply add water, dairy free milk, or stock and mash until smooth.

Can I use almond milk in mashed potatoes?

Yes, almond milk can be used in mashed potatoes. Unsweetened barista styled almond milk is best because it is most similar to milk.

How to make creamy mashed potatoes without milk?

Honestly, milk doesn’t make mashed potatoes super creamy. It is the fat that is added to them that does.

This fat usually appears in the form of butter or sometimes creamy cheese or even sour cream.

However, you can use other forms of fat such as oil to get that creaminess.

To make them extra creamy, add a little bit of mayonnaise like I do in this recipe. You won’t taste the mayonnaise but the mashed potatoes will be oh so creamy!


You can but you don’t have to. Potatoes that have clean skin can be washed and left on.

I like leaving the skins on but I choose which way to do it based on the preferences of whoever else will be eating it.


There are generally three types of potatoes: waxy, starchy, and those in between.  


Waxy potatoes, such as Red Bliss and fingerlings, have a smooth skin and creamy, almost shiny flesh. 

Because waxy potatoes are relatively low in starch and high in moisture, they stay intact when they’re cooked.  


The most common example of starchy potato are russets aka Idaho potatoes.  

As you may have guessed by their name, they’re higher in starch and lower in moisture than waxy potatoes. They have matte-skinned and fall apart when boiled.

Starchy potatoes are ideal for adding creaminess to puréed soups or providing the airy, whipped texture to a mash. They are also good for roasting and frying.


These fall somewhere between the waxy and floury making them the “all-purpose” potatoes.  The most commonly known of them are Yukon Golds.

Because they hold their shape when boiled, grated, or fried and yield to mashing, they’re very versatile.


Since the waxy are most flavorful but the starchy are airiest, for the ideal mashed potatoes use half and half.  This is a tip I picked up from the New York Times.

However, if you could only choose one, choose the in between option like Yukon Gold. 

Or if where you live you don’t have any clear way to know what type of potato you have available, use whatever you have.


Believe it or not, it’s best to begin cooking potatoes in cold water. It doesn’t have to be chilled, just the cold side from the tap.

While this may sound counter intuitive, cold water helps the potatoes cook more evenly.

Also, if it’s better that way, why waste the gas and cooking time by boiling the water?


Unlike typical mashed potatoes, these mashed potatoes can be made ahead of time.  Usually mashed potatoes get hard in the fridge due to all the butter but the mayonnaise keeps these just as creamy.

Simply make the day before (or even a few days before) and reheat when ready to serve.


Place in an airtight container or leave in a bowl and wrap in plastic wrap and refrigerate.  Yield: Serves 4 to 6

Yield: Serves 6

Dairy Free Mashed Potatoes

creamy dairy free mashed potatoes in a bowl on a white marble counter

These dairy free mashed potatoes are creamy and delicious without using milk, butter, cream, or sour cream!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 2 pounds potatoes, pealed and cut into 1-inch cubes
  • 8 garlic cloves, pealed
  • 1/4 cup extra virgin olive oil
  • Salt


  1. Place potatoes and garlic in a large sauce pan and fill with cold water. Bring to a boil and boil until potatoes are tender, about 15 minutes.
  2. Drain water but reserve 1 cup of starchy liquid. Mash potatoes and garlic.
  3. Beat in olive oil. Thin to desired consistency with the starchy liquid.
  4. Salt to taste.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 226Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 113mgCarbohydrates: 33gFiber: 3gSugar: 2gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!