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Craving creamy, fluffy mashed potatoes without the butter or heavy cream? These dairy free mashed potatoes are just as rich and comforting as the classic, made with simple, wholesome ingredients and a little extra fiber from blended white beans.
I love that this recipe comes together in just 40 minutes and uses olive oil, garlic, and cashew milk for a smooth, creamy texture without any dairy. These gluten free mashed potatoes are easy to make ahead and perfect for holiday gatherings, weeknight dinners, or whenever you’re craving a cozy, comforting side dish.
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Watch How to Make Dairy-Free Mashed Potatoes
If you want to see exactly how this comes together, I filmed the full step-by-step below.
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Why You’ll Love This Recipe
- Ready in 40 Minutes: These dairy free mashed potatoes come together quickly, making them an easy side dish for busy weeknights or holiday dinners.
- Simple, Wholesome Ingredients: Made with just 6 basic ingredients, this recipe is naturally gluten-free and dairy-free without relying on butter or heavy cream.
- Extra Fiber: Blended white beans add fiber and plant-based protein while keeping the potatoes smooth and creamy.
- Easy to Make Ahead: Prepare these mashed potatoes up to 3 days in advance and simply reheat when you’re ready to serve.
- Rich and Creamy Texture: Yukon Gold potatoes, garlic-infused olive oil, and cashew milk create fluffy, flavorful mashed potatoes without any dairy.
Dairy Free Mashed Potatoes Ingredients
You only need a handful of simple, wholesome ingredients to make these creamy dairy free mashed potatoes. No butter or heavy cream required!
- Yukon Gold Potatoes: Naturally buttery and creamy, these potatoes are perfect for making smooth, fluffy mashed potatoes. Russet potatoes also work if you prefer a lighter, fluffier texture.
- Extra Virgin Olive Oil: Adds richness and healthy fats without butter. I love using a good-quality extra virgin olive oil for the best flavor.
- Garlic: Fresh garlic gently cooked in olive oil adds a delicious savory flavor. Roasted garlic is another great option for a sweeter, milder taste.
- Unsweetened Cashew Milk: Keeps the mashed potatoes creamy without dairy. Look for an unflavored variety with minimal ingredients, such as MALK. Unsweetened oat milk is another option, but make sure it’s certified gluten-free.
- White Beans: Blended cannellini or great northern beans add extra fiber, plant-based protein, and creaminess without significantly changing the flavor.
- Fine Salt: Enhances the natural flavor of the potatoes. Adjust to taste.
- Optional Additions: For extra flavor, try topping your mashed potatoes with freshly chopped chives, parsley, cracked black pepper, or a drizzle of garlic-infused olive oil. They’re also delicious served with homemade gravy.
Find the complete recipe with measurements and instructions below. 👇
How to Make Dairy Free Mashed Potatoes: Step by Step
Making these creamy dairy free mashed potatoes is easy! Just follow these simple, step-by-step instructions for smooth, fluffy mashed potatoes every time.
Step 1: Cut smaller potatoes in half and larger ones into quarters so they’re roughly the same size. Place them in a medium pot, cover with water, add a generous pinch of salt, and bring to a boil over high heat.
Step 2: Once boiling, reduce the heat to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork-tender. Drain well to prevent watery mashed potatoes.
Step 3: Return the drained potatoes to the pot and mash with a potato masher until fluffy and smooth. For an extra creamy texture, use a potato ricer instead.
Step 4: Heat the olive oil in a small skillet over medium heat, then reduce to low and add the crushed garlic. Cook gently for 1 to 2 minutes until softened and fragrant, without letting it brown.
Step 5: Add the drained and rinsed white beans to a bowl or jug with a splash of cashew milk. Blend with an immersion blender until completely smooth.
Step 6: Pour the warm garlic-infused olive oil into the mashed potatoes and gently mix to combine. Stir in the pureed white beans until evenly incorporated.
Step 7: Gradually stir in the warmed cashew milk, starting with ½ cup and adding more as needed until you reach your desired consistency. Avoid overmixing, as this can make the potatoes gluey.
Step 8: Taste and season with fine salt as needed. Serve warm with optional fresh chives, parsley, or your favorite gravy.
Recipe Tips & Tricks
- Start with Cold Water: Always start your potatoes in cold water rather than adding them to boiling water. This helps them cook evenly so the outside doesn’t become mushy before the center is tender.
- Let Excess Moisture Evaporate: After draining, let the potatoes sit in the warm pot over low heat for 30 to 60 seconds. This helps remove excess moisture and prevents watery mashed potatoes.
- Warm Your Cashew Milk: Cold milk can cool down the potatoes and make them harder to incorporate smoothly. Warm it gently on the stove while the potatoes cook.
- Avoid Overmixing: Too much mashing releases excess starch, resulting in a gummy or gluey texture. I recommend using a potato masher or ricer instead of a blender or food processor.
- Blend the Beans Until Silky Smooth: Make sure your white bean puree is completely smooth before adding it to the potatoes. This helps create a creamy texture without noticeable pieces of beans.
- Adjust the Consistency Before Serving: Mashed potatoes naturally thicken as they cool. If they become too thick, gently stir in a splash of warm cashew milk until creamy again.
⭐ Confidence Tip: Keep the potatoes warm while preparing everything else! I like to place a lid over the drained potatoes while blending the beans and preparing the garlic oil. This keeps them warm and makes it easier to bring everything together without having to reheat the finished mashed potatoes.
Storage & Reheating
- Storage: Allow the dairy free mashed potatoes to cool, then transfer them to an airtight container and refrigerate for up to 3 days. For food safety, refrigerate within 2 hours of cooking.
- Reheating: I recommend reheating mashed potatoes in a pot over medium-low heat, stirring occasionally until steaming hot throughout (165°F). Add a splash of unsweetened cashew milk or water to restore their creamy consistency.
- Freezing: You can freeze mashed potatoes in a freezer-safe, airtight container for up to 2 months for the best quality. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing, so I prefer enjoying these fresh or refrigerated.
Additions & Substitutions
These creamy dairy free mashed potatoes are easy to customize with different herbs, seasonings, and simple ingredient swaps to suit your taste or dietary needs.
Additions
- Fresh Rosemary & Thyme: Add finely chopped rosemary or thyme to the olive oil while warming the garlic for a fragrant, savory flavor.
- Caramelized Onions: Stir in slowly caramelized onions for a naturally sweet, rich flavor that pairs beautifully with mashed potatoes.
- Smoked Paprika: Add a pinch of smoked paprika for a subtle smoky flavor and a little extra warmth.
- Mushroom Gravy: Serve with a homemade dairy free mushroom gravy for an extra comforting side dish, especially during the holidays.
Substitutions
- Potatoes: Swap Yukon Gold potatoes for red potatoes if you prefer a slightly denser, rustic texture. Peel them for a smoother finish or leave some skin on for extra fiber.
- Cashew Milk: Use unsweetened, unflavored soy milk for a nut-free alternative. It has a creamy consistency and adds a little extra plant-based protein.
- Olive Oil: Substitute avocado oil for a more neutral flavor. Use the same amount, but keep the garlic over low heat to prevent browning.
- White Beans: Swap cannellini beans for navy beans or great northern beans. Both blend smoothly and provide additional fiber and plant-based protein.
- Fresh Garlic: Substitute garlic powder if you don’t have fresh garlic. Start with ¼ teaspoon, stir it into the mashed potatoes, and adjust to taste.
Frequently Asked Questions
What can I substitute for milk in mashed potatoes?
You can use unsweetened cashew milk, oat milk, or vegetable broth instead of regular milk. I prefer cashew milk because it creates a rich, creamy texture without adding a strong flavor. Just make sure to choose an unflavored, dairy-free option.
Can you make mashed potatoes without butter?
Yes, you can make delicious, creamy mashed potatoes without butter! This recipe uses extra virgin olive oil and gently cooked garlic for richness and flavor, making it naturally dairy-free.
Do I need to peel potatoes before mashing them?
No, peeling potatoes is optional, especially when using thin-skinned Yukon Gold potatoes. I prefer peeling them for a smoother, creamier texture, but leaving the skins on adds a rustic feel and extra fiber.
How long should you boil potatoes for mashed potatoes?
Boil potatoes for approximately 10 to 15 minutes, depending on the size of the pieces. They’re ready when a fork slides easily through the center without resistance. Avoid overcooking, as waterlogged potatoes can become mushy.
Is it better to use a potato masher or a potato ricer?
A potato ricer is better for achieving an extra smooth, fluffy texture, while a potato masher creates a slightly more rustic consistency. Both work well for dairy free mashed potatoes, so I recommend using whichever you have available. Avoid blenders or food processors, which can make the potatoes gluey.
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Final Thoughts
These creamy dairy free mashed potatoes are proof that you don’t need butter or heavy cream to make a delicious, comforting side dish. I love that the white beans add extra fiber and plant-based protein while keeping the potatoes rich, smooth, and fluffy. They’re perfect for everything from weeknight dinners to holiday gatherings!
Now I’d love to hear from you. What would you serve these mashed potatoes with? Turkey and gravy, roasted chicken, or something else?
If you try it, I’d love to hear how it turned out. Leave a comment below, rate the recipe, and let me know what you think.
Creamy Dairy Free Mashed Potatoes (High Fiber)
Ingredients
- 2 lbs Yukon Gold potatoes peeled
- ¼ cup extra virgin olive oil
- 3 cloves garlic crushed
- ¾ cup unsweetened cashew milk warmed
- Fine salt to taste
- 1 cup white beans drained and rinsed
Instructions
- Halve any smaller potatoes and quarter larger ones so they’re all roughly the same size. Add to a medium pot, cover with water, and add a generous pinch of salt. Place over a high heat on the stove and bring to a boil.
- Once boiling, turn the heat down to simmer and cook for 10-15 minutes until the potatoes are fork-tender then drain well.
- Return the potatoes to the pot and mash with a potato masher until fluffy and free from lumps, or use a potato ricer for a smoother result.
- Place the olive oil in a small skillet over a medium heat. Once hot, turn the heat down to low, add the garlic, and heat for 1-2 minutes to gently cook. You don’t want the garlic to brown, just soften slightly.
- Add the drained white beans and a splash of the cashew milk to a bowl or jug and blend with a stick blender until smooth.
- Pour the warm garlic oil into the potatoes and mash together. Mix in the pureed white beans.
- Pour in the cashew milk, starting with ½ cup and adding more as needed to reach your desired consistency, and gently mix it in until combined.
- Taste and season with salt then serve.
Video
Notes
- Mashed potatoes can be made ahead, cooled, and stored in an airtight container in the fridge for up to 3 days.
- To reheat, stir over a medium-low heat in a pot on the stove until steaming. You may need to add a splash of milk or water to loosen it up a bit.
- Try not to over-mash the potatoes (and do not blend them with a blender, food processor, or stick blender) as this can lead to a gluey texture.
- The cashew milk can be warmed in a small pot on the stove over a low heat as you mash the potatoes.
- If you don’t have a ricer but want super smooth mashed potatoes, you can also pass the mash through a fine-mesh strainer to remove any small lumps.
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