Mashed potatoes are often loaded with milk, butter, and cream, and we’re not complaining. But for those who don’t eat dairy, there’s no need to miss out on super creamy mashed potatoes. Here are some of the best dairy-free and vegan mashed potato recipes and tips.
First off, it’s not just about what you mix into the potatoes—it also matters what type of potatoes you use, and how you mash them.
Step 1: Pick the Right Potatoes
For mashed potatoes, Yukon Golds will yield the smoothest, creamiest result, no matter what you’re mixing into them. They have a silkier, less fluffy (and less grainy) texture than the more common russets. Obviously, peeling them will also up the creaminess of your mash, but even if you like to leave the skins in, Yukon Golds are still the way to go. They also have a richer flavor that some describe as inherently buttery.
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Related Reading: Waxy vs Starchy Potatoes for Potato Salad
Step 2: Use the Right Tools
There are many varieties of potato mashers, but even the best designed won’t do the job quite as well as a potato ricer or food mill. If you’re after the smoothest, creamiest mash imaginable with no lumps in sight, invest in a ricer and you’ll never look back. Another bonus: You don’t have to peel your potatoes if you’re going to put them through a ricer, which will trap the skins in the basket.
Chef'n FreshForce Potato Ricer Press, $19.56 on Amazon
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You can also use an electric hand mixer, but it’s easier to over-whip and end up with gluey potatoes that way.
Step 3: Add the Right (Non-Dairy) Ingredients
If you’re vegan, you can achieve creamy mashed potatoes with olive oil, Earth Balance or another vegan butter substitute, and a splash of non-dairy milk or coconut milk in place of the usual butter and cream.
But you can also mix in soft, luxurious roasted garlic or caramelized onions, which not only add tons of flavor but further boost the creamy texture.
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Another non-dairy option is to cook your potatoes in stock instead of water, and use more stock instead of cream when whipping them. Homemade stock is ideal for best flavor, but a good store-bought brand will also work. Make it veggie if you’re vegan, or try chicken stock if it’s just dairy you don’t eat.
As when cooking pasta, you can reserve a bit of the starchy potato cooking water (or starchy stock!) to mix in too. (Many Chowhounds are fans of this method for their non dairy mashed potatoes.)
Now you know enough to whip up your own batch of creamy mashed potatoes without dairy, but if you prefer to follow specific recipes, try one of these:
The Best Damn Vegan Mashed Potatoes
. Recipe link in profile 
@lovingitvegan⠀ .⠀ https://lovingitvegan.com/roasted-garlic-vegan-mashed-potatoes/ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #vegan #lovingitvegan #veganmashedpotatoes #veganfoodporn #veganfoodshare #veganfoodie #recipe #vegancooking #dairyfree #whatveganseat #instavegan #vegansofig #veganrecipes #plantstrong #vegancommunity #veganeatsplease #veganfoodlovers #veganeating #veganfoodsYukon Golds get mashed with roasted garlic and vegan butter in this version of dairy-free mashed potatoes. Get the The Best Damn Vegan Mashed Potatoes recipe.
Olive Oil Mashed Potatoes
This rendition uses red-skinned potatoes, but you can use Yukon Golds here too. Vegetable broth and extra-virgin olive oil combine to make them extra creamy. Get the Olive Oil Mashed Potatoes recipe.
Buttermilk Vegan Mashed Potatoes
This vegan buttermilk mashed potato recipe uses a bit of apple cider vinegar for the tang and coconut milk for the creaminess of actual buttermilk. (You can also try coconut milk in conjunction with vegan butter as in this Coconut Milk Mashed Potatoes recipe.) Get the Buttermilk Vegan Mashed Potatoes recipe.
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