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!
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!
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
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
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 it with me on Instagram! I love hearing from you!
Dairy-Free Garlic Mashed Potatoes
- 8-10 medium Yukon Gold Potatoes
- 1/3 cup Vegan Butter (such as Earth Balance)
- 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 1sp 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 heat, add the butter and garlic. Let the garlic cook for 1-2 minutes, 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!
- Serve in a large bowl and garnish with chives or parsley.