Erin’s Recipe Rundown
Texture: Warm, creamy and smooth.
Taste: Rich, buttery flavor — you won’t believe they’re dairy-free.
Ease: Simple to prepare and great for feeding a crowd.
Top Tips: After draining the potatoes, pat them dry so they absorb the dairy-free milk, butter, and cream cheese for a richer, creamier result.
Would I make these again? Absolutely. These are a crowd-pleaser for holidays, cozy dinners, and entertaining — not just for dairy-free diets.
xoxo erin
This post was originally published in November 2022 and updated with new photos and instructions in October 2024.
The best mashed potatoes are whipped and silky, with pools of butter and a sprinkle of salt and pepper. If you follow a dairy-free or vegan diet, you don’t have to miss out.
Cashew milk, dairy-free cream cheese, and vegan butter combine to create rich, creamy mashed potatoes without any dairy. This method consistently earns glowing reviews.
Featured Comment
From Kristyn: “What a great alternative!! They are creamy & delicious!! We want some kind of potato with most of our meals & this will definitely get added in the rotation!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Dairy-Free Mashed Potatoes
- Make-Ahead/Storage/Freezing Instructions
- What can I substitute for dairy in mashed potatoes?
- What can I use instead of cream?
- What can I use other than butter?
- How can I serve the dairy-free mashed potatoes?
- Dairy-Free Mashed Potatoes Tips
- More Dairy-Free Recipes
- Dairy-Free Mashed Potatoes (BEST EVER!) Recipe
Ingredients You’ll Need
Notes on key ingredients — see the recipe card below for exact measurements.
- Potatoes: A mix of starchy potatoes works best — try half Yukon Gold and half Russet. Peel and cut into 2-inch cubes before cooking.
- Cashew milk: Unsweetened cashew milk gives great creaminess, but unsweetened almond or soy milk also work. Avoid full-fat coconut milk if you don’t want a coconut flavor.
- Dairy-free cream cheese: Use a good-quality dairy-free cream cheese and bring it to room temperature for the smoothest texture.
- Salt & spices: Kosher salt, garlic powder, and freshly ground pepper add essential seasoning. Taste and adjust as you go.
- Vegan butter: Any vegan butter will do — choose one you like for flavor and richness.
How to Make Dairy-Free Mashed Potatoes
Overview of the method — follow the recipe card for full details.
- Cook the potatoes: Place peeled, cubed potatoes in a pot and cover with cold water by about 1 inch. Stir in salt and bring to a boil, then simmer until tender, about 10–15 minutes.
- Warm the dairy-free mixture: Melt vegan butter with cashew milk and salt in a microwave-safe bowl or on the stove, then stir until smooth.
- Drain and dry: Drain the potatoes and pat them dry. Return them to the empty pot over low heat and shake for a minute to evaporate excess steam.
- Mash and combine: Mash to your preferred texture. Add half the milk mixture, stir until absorbed, then add the rest. Fold in dairy-free cream cheese, garlic powder, and pepper until just combined.
- Finish: Add more dairy-free milk if needed to reach desired consistency. Season to taste and serve immediately.
- Texture tips: Stir until smooth but avoid over-mixing to prevent gummy potatoes.
- Serve immediately: Turn off the heat, adjust salt and pepper, and enjoy while hot.
Make-Ahead/Storage/Freezing Instructions
Make-Ahead: These are best the day they’re made; however, you can prepare ahead and follow storage or freezing steps below, keeping in mind texture may change.
Store: Cool slightly and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or microwave, adding dairy-free milk as needed to restore creaminess.
Freeze: Cool completely, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat and add dairy-free milk if necessary.
What can I substitute for dairy in mashed potatoes?
This recipe uses dairy-free cream cheese, cashew milk, and vegan butter to achieve a rich, creamy texture without dairy.
What can I use instead of cream?
Unsweetened cashew or almond milk can replace cream. Adding dairy-free cream cheese and vegan butter increases richness and mouthfeel.
What can I use other than butter?
Vegan butter is an excellent dairy-free alternative. If not avoiding dairy, sour cream or regular cream cheese can also be used for richness.
How can I serve the dairy-free mashed potatoes?
They’re delicious on their own. For extra flair, top with a pat of vegan butter or a sprinkle of fresh herbs like chives or parsley.
Dairy-Free Mashed Potatoes Tips
- Bring cream cheese to room temperature: Softened cream cheese blends more smoothly into the potatoes.
- Don’t over-mix: Overworking potatoes can make them gummy instead of light and fluffy.
- Pat dry after draining: Removing excess water helps the potatoes absorb the milk, butter, and cream cheese.
- Taste as you go: Adjust seasoning gradually to ensure balanced flavor.
More Dairy-Free Recipes
- Dairy-Free Mac and Cheese
- Dairy-Free Lasagna
- Dairy-Free Chicken Casserole
- Dairy-Free Potato Soup
- Dairy-Free Beef Stroganoff
- Dairy-Free Buffalo Chicken Dip
Dairy-Free Mashed Potatoes (BEST EVER!)
Yes, dairy-free mashed potatoes can be creamy, rich, and delicious.
These dreamy mashed potatoes feed a crowd and people won’t guess they’re dairy-free.
Ingredients
- 5 pounds potatoes, peeled and cut into 2-inch cubes (half Yukon Gold and half Russet recommended)
- Kosher salt
- 6 tablespoons vegan butter (such as Miyoko’s)
- 1 cup unsweetened cashew milk or other unsweetened dairy-free milk
- 4 ounces dairy-free cream cheese, room temperature, cut into small cubes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground pepper
Instructions
- Place the potatoes in a large pot and cover with cold water so the water line sits about 1 inch above the potatoes. Stir in 1 tablespoon of salt and bring to a boil over high heat.
- Reduce heat to medium-high and simmer 10–15 minutes, until potatoes are tender and easily pierced with a knife.
- While the potatoes cook, warm the vegan butter, cashew milk, and 2 teaspoons of salt in a microwave-safe bowl or on the stove until the butter is just melted. Stir until smooth.
- Drain the potatoes and pat them dry. Return them to the empty pot, set over low heat, and gently shake for 1 minute to evaporate remaining steam.
- Mash the potatoes to your preferred texture. Add half of the milk mixture, stir until absorbed, then add the rest. Avoid over-mixing.
- Fold in the dairy-free cream cheese, garlic powder, and pepper until just combined. Add more cashew milk if needed to thin. Turn off the heat, season to taste with salt and pepper, and serve immediately.
Notes
Potatoes: Use starchy potatoes rather than waxy varieties for the best texture. Avoid sweet potatoes for this preparation.
Cashew milk: Unsweetened cashew milk offers great creaminess; almond or soy milk also work. Avoid full-fat coconut milk if you don’t want a coconut taste.
Room temperature cream cheese: Softened dairy-free cream cheese blends smoothly into the potatoes.
Avoid over-mixing: Overworking mashed potatoes can make them gummy instead of light and fluffy.
Pat dry: Drying the potatoes after draining helps them absorb the milk, butter, and cream cheese for better flavor and texture.
To Make-Ahead: Best the day they’re made, but you can refrigerate or freeze (see instructions earlier) if needed.
To Store: Refrigerate in an airtight container for up to 3 days. Reheat gently, adding dairy-free milk to restore creaminess.
To Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat, adding dairy-free milk as needed.
Nutrition
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Carbohydrates: 51 g
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Protein: 7 g
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Fat: 11 g