Dairy-Free Garlic Mashed Potatoes made with 5 simple ingredients and packed with a ton of flavor. These vegan mashed potatoes are a fantastic side dish for any meal! 

If you’re looking for more delicious side dishes, try my Oven Roasted Okra or Maple Roasted Brussels Sprouts next!

Vegan Mashed Potatoes picture

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Vegan Mashed Potatoes

I’ve done a lot of experimenting to try to figure out the best way to make creamy dairy-free mashed potatoes. In the past, I’ve tried making dairy-free garlic mashed potatoes with coconut cream. I made the potatoes as normal, boiling them until they are tender and soft, then I added a few tablespoons of coconut cream to the potatoes as I mashed them. I finished the potatoes by mixing in garlic butter. Let me tell you, it was absolute perfection!

Close up of Vegan Mashed potatoes to show texture

While the addition of coconut cream worked out lovely, I thought to myself, “Is the coconut cream really necessary?”, especially because there are many people who are allergic or do not like the taste of coconut. Hence, this recipe!

creamy whipped garlic mashed potatoes

No Milk Mashed Potatoes

I can tell you now, the coconut cream, milk, cheese, or whatever else you think you may need to create deliciously creamy mashed potatoes is not necessary!  The secret to making the best creamy mashed potatoes is all in the potatoes you use and the ingredients you mix in!

You only need 5 simple ingredients to make the Best Dairy-Free Garlic Mashed Potatoes

  • Yukon Gold Potatoes
  • {Vegan} Butter or Olive Oil
  • Fresh Garlic 
  • Garlic Powder
  • Salt

How to Make Mashed Potatoes Without Milk

Yukon Gold potatoes are the best potatoes to use when making mashed potatoes. You do not need to peel the skin of these potatoes because they have a thin, tender skin that breaks down nicely and helps make the mashed potatoes even creamier.

When boiling the potatoes, add a few garlic cloves to the water. The garlic will release its flavor and become soft as the potatoes are boiling.

Dairy-Free Garlic Mashed Potatoes

smashing potatoes with an immersion blender
vegan mashed potatoes in a large pot

Can You Substitute Butter For Oil in Mashed Potatoes?

You can most definitely use oil instead of butter in this recipe. If you decide to use oil, use a high-quality Extra Virgin Olive Oil for the best taste.

Potato Masher Hack

To get the best smooth, creamy consistency while not having to put in an entire arm workout, I use an immersion blender to mash my potatoes. My immersion blender is probably one of my most favorite kitchen tools. I use it to make soups, whisk batter for cookies, or in this case: mash potatoes.

If you’re interested, here is the immersion blender I use! 

I hope you enjoy this Dairy-Free Garlic Mashed Potatoes recipe!  If you make it, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!

More Delicious Side Dish Recipes!

Dairy-Free Garlic Mashed Potatoes

Dairy-Free Garlic Mashed Potatoes made with 5 simple ingredients and packed with a ton of flavor. These vegan mashed potatoes are a fantastic side dish for any meal!
5 from 19 votes
Print Pin Rate
Course: Dinner, Side Dish
Cuisine: American, Gluten-Free, Vegan
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Calories: 243kcal
Author: Capri Lilly


  • 8-10 medium Yukon Gold Potatoes
  • 4 Garlic Cloves
  • 1/3 cup Vegan Butter (such as Earth Balance) or Olive Oil, plus more to taste
  • 2 tsp Sea Salt, divided
  • 1 tsp Garlic Powder
  • 1 tbsp Chives or Parsley for garnish, optional


  • Rinse and clean any debris or dirt off the potatoes. Cut the potatoes in half and place them in a large pot, add 1 tsp salt, 2 garlic cloves, and cover the potatoes with water. (if the potatoes are small you can leave them whole)
  • Over high heat, bring the water to a boil. Once the water is boiling, reduce the heat to medium-high and let the potatoes cook for 30-35 minutes, or until soft. Poke the potatoes with a fork and it should effortlessly pierce the potatoes.
  • While the potatoes are cooking, gather your butter, mince the remaining garlic cloves, and chop the chives (or parsley).
  • When the potatoes are done, turn off the heat, reserve ~¼ cup of the water, and drain the potatoes completely. Add the ~¼ cup of water back into the pot and begin to mash the potatoes with a potato masher or immersion blender. I highly recommend using an immersion blender if you have one.
  • Prepare the garlic butter sauce. In a small saucepan over medium-low heat, add the butter (or olive oil) and minced garlic. Let the garlic cook for 1 minute, making sure to stir it so that it does not burn.
  • Add the garlic butter, garlic powder, and remaining salt to the potatoes. Use a wooden spoon or the immersion blender to fully incorporate the ingredients.
  • Taste the mashed potatoes and season with salt to your liking. Remember, potatoes come alive with the addition of salt! Add more butter or olive oil to make the potatoes creamier.
  • Serve in a large bowl and garnish with chives or parsley.


Calories: 243kcal

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  1. 5 stars
    So easy and delicious! Most recently, I used roasted garlic and Miyoko’s Creamery cultured vegan oat milk butter. Thank you! XO

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