These dairy-free mashed potatoes with coconut milk are creamy, fluffy, and buttery-tasting, with all the richness of classic mashed potatoes. Full-fat coconut milk provides the creamy base, while dairy-free butter and a little nutritional yeast add savory, buttery flavor.
I add the warm coconut milk gradually so you can stop as soon as the potatoes reach your ideal consistency. The coconut flavor stays mild, and you can start with the lower amount and add more only as needed.
Recipe Overview: Dairy-Free Mashed Potatoes
- ⭐️ Difficulty: Easy
- 🕓 Total time: 35 minutes
- 👥 Yield: 6 servings
- Potatoes: Russet
- Milk: Full-fat coconut milk
- Texture: Creamy and fluffy
- ✅ Dietary: Dairy-free, gluten-free, vegan
- ⚠️ Most important tip: Add the warm coconut milk gradually and stop mashing as soon as the potatoes are creamy. Too much liquid or overmixing can make mashed potatoes gluey.
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FEATURED REVIEW ★★★★★
"Super buttery and just like the regular mashed potatoes my mom used to make!"
- Ellen P.
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Why This Recipe Works
- A covered rest finishes the potatoes gently. After draining, I leave the potatoes covered for 10 minutes before mashing. This is the method I use to get evenly tender potatoes without continuing to boil them.
- Full-fat coconut milk adds richness. Its higher fat content produces a creamier result than thinner plant milks without requiring dairy cream.
- Dairy-free butter supplies classic buttery flavor. Using a butter-style product rather than relying only on plant milk makes these taste closer to traditional mashed potatoes.
- Nutritional yeast adds savory depth. A small amount rounds out the flavor without making the potatoes taste cheesy.
Key Ingredients + Tested Substitutions
Potatoes
Russet potatoes are my first choice because their high starch content produces fluffy mashed potatoes and readily absorbs the coconut milk and butter.
Gold potatoes also work and create a naturally creamier, slightly denser mash. Because they contain more moisture, add the coconut milk slowly and stop when you reach the texture you like.
You can peel either variety for smoother mashed potatoes or leave the skins on for a more rustic texture.
Coconut Milk
Full-fat canned coconut milk gives these mashed potatoes their richest texture. Warm it before adding it so it doesn't cool down the cooked potatoes.
Start with ½ cup, then add more gradually until the potatoes reach your preferred consistency. In my recipe, the coconut flavor is mild rather than dominant, but coconut-milk brands vary in flavor and richness.
Oat milk, almond milk, or another unsweetened plant milk can also work, but thinner milks will produce a less rich result.
For other ways to use leftover full-fat coconut milk, check out my Dairy-Free French Toast With Coconut Milk, Dairy-Free Zuppa Toscana, and Savory Pumpkin Stew.
Dairy-Free Butter
Using a dairy-free butter that mimics traditional butter like these vegan buttery sticks will give you the most traditional taste. I use an unsalted version so I can control the seasoning; if using salted butter, reduce the added salt and season to taste.
Refined coconut oil also works as a substitution for dairy-free butter since it has the least coconut-y taste.
Nutritional Yeast
Nutritional yeast is optional, but I recommend it. A small amount adds savory, buttery depth that helps replace some of the flavor normally supplied by dairy.
I also use this ingredient in my Dairy-Free Scalloped Potatoes and Vegan Broccoli Mac and Cheese.
See the recipe card for full quantities.
How to Make Dairy-Free Mashed Potatoes
There are only 3 easy steps to make these dairy-free mashed potatoes with coconut milk on the stove. Much of it is hands-free so you can focus on making other dinner components at the same time.
- Boil the potatoes: Halve the potatoes lengthwise and place them in a large pot. Fill with water until the potatoes are nearly covered. Then cover snugly with a lid and bring the pot to a boil on the stove. Reduce heat and adjust the lid to maintain a low boil for 10-15 minutes, or until potatoes are easily pierced with a fork but still hold their shape.
- Drain and rest: Turn off the heat and drain the water. Cover the pot and allow the potatoes to sit for 10 minutes. This allows the potatoes to finish cooking and maintains an even cooking temperature and texture throughout.
- Mash it all together: Add dairy-free butter and seasonings and begin mashing the potato mixture with a potato masher or forks. Then add coconut milk a little bit at a time until you reach your desired consistency. Be careful not to over-mash the potatoes as they can get a sticky, gluey texture. Add additional salt, pepper, and garlic powder to taste and serve warm.
Hint: You can mash potatoes without any special equipment using forks. However, I recommend purchasing a simple potato masher to make this recipe even faster and save your hand strength.
Quick Tips
Add the coconut milk gradually.
Potato varieties and brands of coconut milk vary in moisture, so start with the lower quantity and add more only as needed.
Don't overmix.
Mash just until creamy. Excessive mixing releases more potato starch and can make the texture sticky or gluey.
Keep everything warm.
Warm the coconut milk before adding it. This keeps the potatoes hot and makes the butter and coconut milk easier to incorporate evenly.
Dairy-Free Mashed Potatoes Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a heat safe-bowl over simmering water on the stove. Stir well with either method to ensure even heating.
Refined coconut oil or olive oil can be used as a 1-to-1 substitution for dairy-free butter in this recipe. For a variation specifically written with olive oil, check out my Mashed Potatoes with Olive Oil.
Since milk is added after the the potatoes are boiled, adding cold milk to your mashed potatoes will cool them down. We want them to stay nice and toasty for serving, so warm milk is always best.
What to Serve with Dairy-Free Mashed Potatoes
When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️
📖 Recipe
Dairy-Free Mashed Potatoes with Coconut Milk
Ingredients
- 2 pounds russet potatoes , peeled or unpeeled
- 5 tablespoons dairy-free butter , room temperature (71 grams)
- ½ - ¾ cups full fat coconut milk , warmed
Seasonings
- 1 ½ teaspoons nutritional yeast
- ½ teaspoon rosemary , or another herb to complement your meal
- ¼ teaspoon garlic powder , plus more to taste
- 1 teaspoon salt , plus more to taste
- ¼ teaspoon black pepper , plus more to taste
Instructions
- Boil the potatoes: Halve the potatoes lengthwise and place them in a large pot. Fill with water until the potatoes are nearly covered. Then cover snugly with a lid and bring the pot to a boil on the stove. Reduce heat and adjust the lid to maintain a low boil for 10-15 minutes, or until potatoes are easily pierced with a fork but still hold their shape.
- Drain and rest: Turn off the heat and drain the water. Cover the pot and allow the potatoes to sit for 10 minutes. This allows the potatoes to finish cooking and maintains an even cooking temperature and texture throughout.
- Mash it all together: Add dairy-free butter and seasonings and begin mashing the potato mixture with a potato masher or forks. Then add coconut milk a little bit at a time until you reach your desired consistency. Be careful not to over-mash the potatoes as they can get a sticky, gluey texture. Add additional salt, pepper, and garlic powder to taste and serve warm.
Ellen P. says
Super buttery and just like the regular mashed potatoes my mom used to make! I made these with the dairy free Swedish meatballs on this site and they were an incredible combination.