Skip to Content

Mashed Potatoes with Oat Milk

These dairy free mashed potatoes are made with oat milk and are oh so delicious!

They really make the perfect side for anything from a weekly family dinner to a holiday dinner.

A mound of mashed Potatoes in a white bowl on a white marble counter

I have made so many different types of dairy free mashed potatoes that it was a challenge figuring out how to make these mashed potatoes with oat milk special.

My mashed potatoes without butter and mashed potatoes with almond milk both have garlic but one calls for olive oil and the other for mayonnaise (mayonnaise is a secrete ingredient for some of my favorite recipes).

Then there are my mashed potatoes without milk which uses stock instead for a rich flavor.

Mashed potatoes with coconut milk and mashed potatoes with mayonnaise are full of flavor but the names speak for themselves.

Dairy free mashed sweet potatoes like dairy free potato casserole may be mashed potatoes but they are also are there own thing entirely.

So, to make these mashed potatoes special, I decided to make dairy free buttermilk mashed potatoes using oat milk.

However, if you don’t want the tang of the buttermilk, you can skip the step to make the buttermilk from oat milk and just use regular oat milk. Either way will be delicious.

History of Mashed Potatoes

While rice was imported into Europe since ancient times, brought from Asia by returning soldiers from Alexander the Great’s military and later imported from Egypt.

Potatoes however, while commonly associated with Ireland, were brought to Europe by the Spanish the second half of the 1500’s.

Potatoes became an international staple because they were cheap to grow and high in nutrition. 

They are a rich source of vitamin B6 and vitamin C providing almost 25% of your daily value of each.

Potatoes are very versatile and mashed potatoes are arguably the most common way they are prepared and eaten. 

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.

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.

WHAT IS BUTTERMILK?

Originally, buttermilk was the liquid left behind after churning butter out of cultured cream. 

Traditionally, the milk was left to sit to allow the cream and milk to separate. 

During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process.

Modern buttermilk is made by adding lactic acid bacteria to milk, which ferments it, making it tangier and thicker than regular milk.

What Kind of Oat Milk should I use to make buttermilk?

Some oat milks can be too thin to get a good buttermilk out of them. For this reason use a full fat oat milk like Oatly and Alpro have.

DO YOU PEAL POTATOES BEFORE BOILING FOR MASHED POTATOES?

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.

TYPES OF POTATOES

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

WAXY

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.  

STARCHY AKA FLOURY

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.

IN-BETWEEN

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.

BEST FOR MASHED POTATOES

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.

WATER TEMPERATURE

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?

How To Store

Place in an airtight container or leave in a bowl and wrap in plastic wrap and refrigerate.  

Yield: Serves 6

Mashed Potatoes with Oat Milk

A mound of mashed Potatoes in a white bowl on a white marble counter

These dairy free mashed potatoes are made with oat milk. For something a little different I turn the oat milk into buttermilk but you can skip this step and just use plain oat milk if you prefer. Either way the mashed potatoes will be delicious!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 pounds potatoes, peeled and cut into 1-inch cubes
  • 6 garlic cloves, peeled
  • 3 cups water
  • 1/2 cup full fat oat milk
  • 1/2 tablespoon lemon juice or white vinegar, optional
  • 1/4 cup thinly sliced green onions, optional
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. In a large saucepan add potatoes, and water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender. Drain.
  2. In a small saucepan, add oat milk and lemon juice or vinegar. Let sit until slightly curdled, about 10 minutes. Or skip this step if you'd like a non-buttermilk version.
  3. Heat buttermilk mixture (or regular oat milk if prefered) until warm. Pour over the potatoes and mash.
  4. Stir in green onions if desired, salt and pepper.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 158Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 375mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 4g

Did you make this recipe?

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

Skip to Recipe