These Dairy-Free Mashed Potatoes are creamy, buttery, and taste just as satisfying as the traditional version. Coconut mild adds richness and structure without overpowering the potatoes, making it a reliably dairy-free option. The recipe is very easy and largely hands-off, making it the perfect side dish for any day of the week.
Change up the spices to complement your meal, peel the potatoes, add garlic -- this recipe is super versatile to match your preferences and the main course!
This dairy-free mashed potatoes recipe to make for holidays because it perfectly mimics the rich, dairy-filled version! If you're looking for a simple mashed potato recipe with fewer ingredients, I recommend my delicious Italian Olive Oil Mashed Potatoes (also naturally dairy-free).
For more dairy-free potato recipes, check out my Dairy-Free Scalloped Potatoes, Crispy Baked Cottage Fries, and Crispy Parsley Potatoes.
My favorite recipes to pair with these dairy-free mashed potatoes are Dairy-Free Swedish Meatballs (not to be missed), Vegan Swedish Meatballs, Sage Turkey Cranberry Meatballs with Gravy, and Super Crispy Roasted Brussel Sprouts.
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How to make it (with photos)
Ingredients Notes + Substitutions
This easy dairy-free mashed potatoes recipe is made with only 3 main ingredients plus seasonings.
Potatoes
I use russet potatoes for this recipe because they are affordable and readily available. Russets also make a smooth mashed potato and easily absorb flavors from the other ingredients.
Gold fleshed potatoes can also be used in this recipe but are more moist, so add the coconut milk more slowly. You can make this recipe with peeled or unpeeled potatoes.
Nutritional Yeast
While you can leave this ingredient out, it is highly recommended! Nutritional yeast adds back that cheesy, buttery flavor that's missing from traditional dairy-free recipes.
I also use this ingredient in our Unbelievably Dairy-Free Scalloped Potatoes, Herby Vegan Alfredo Pasta, Vegan Parmesan Cheese, and Vegan Broccoli Mac and Cheese.
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 unsalted dairy-free butter so I can control the saltiness. If you use salted butter, add the salt gradually and taste as you go.
You can use refined coconut butter as a substitution for dairy-free butter since it has the least coconut-y taste.
Coconut Milk
You can use oat milk, almond milk, or other plant-based milks in place of coconut milk. The richer and creamier the milk, the smoother and more buttery the mashed potatoes.
See the recipe card for complete details on ingredients and quantities.
Step-by-Step Instructions
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 not too soft.
- Allow to cook evenly: 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.
Expert Tips
Make excellent dairy-free mashed potatoes on the first try with these tips!
Don't over-mash the potatoes.
Potatoes that have been over-mashed can get a glue-y texture that is difficult to reverse. Taste test as you go and stop right when you get to your desired consistency.
Invest in a simple potato masher.
This will save your hands and cut down on time!
Finish with an electric mixer.
If you like very smooth mashed potatoes, consider finishing with an electric mixer to get an ultra creamy consistency. Mash until most of the lumps are gone, then use the mixer at low speed. Mix a little at a time to prevent overmixing. Note: Do not use an immersion blender since its fast speed is likely to overmix!
Recipe FAQs
Here I answered some frequently asked questions about this dairy-free mashed potatoes with coconut milk recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
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, olive oil, and mayonnaise can replace butter in mashed potatoes. Oils replace butter 1-to-1, and you can use up to 1 cup of mayonnaise in this recipe. Add mayonnaise a little but at a time until you reach your desired texture.
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.
Related dairy-free potato recipes to consider...
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📖 Recipe
Dairy-Free Mashed Potatoes
Ingredients
- 2 pounds russet potatoes , peeled or unpeeled
- ⅓ cup 5 tablespoons dairy-free butter, warmed to room temperature
- ½ - ¾ cups full fat coconut milk , warmed
Seasonings
- 1 ½ teaspoons nutritional yeast
- ½ teaspoon rosemary , or other spice that complements your meal (like thyme or marjoram)
- 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 not too soft.
- Allow to cook evenly: 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.