Mama's Best Dairy-Free Mashed Potatoes
Prep time
Cook time
Total time
For our personal preferences, I use soymilk or soy creamer and Earth Balance buttery sticks in this dairy-free mashed potatoes recipe. If you prefer soy-free, unsweetened rice milk or flax milk alternative will work well in place of the soymilk and you can use one of the soy-free buttery spreads or sticks from Earth Balance.
Recipe type: Side
Cuisine: American
Serves: 12 servings
  • 4 pounds Russet potatoes
  • 2 teaspoons kosher salt, plus additional to taste
  • ½ cup dairy-free buttery spread (or 1 stick)
  • ½ cup unsweetened dairy-free creamer or soymilk (can sub your favorite milk beverage, chicken broth, or vegetable broth), or as neeed
  1. Bring water to a boil in a large pot.
  2. Peel and dice the potatoes and add them to the pot. Boil them until tender.
  3. Drain the potatoes in a colander.
  4. If you are my husband (who is our mashed potato chef), you return the potatoes to the pot and mash them with a potato masher. If you are me or anyone from my side of the family, you mash the potatoes with a potato ricer or Foley food mill and then return them to the pot. Chef's choice!
  5. Add the salt, buttery spread, and milk beverage to the potatoes and continue to mix until the ingredients are blended.
  6. Check for salt and add more milk if they aren't moist enough. Serve with all of your favorite Thanksgiving dishes and lots of gravy.
Nutrition Information
Serving size: 1/12 recipe Calories: 174 Fat: 7.7g Saturated fat: 1.7g Carbohydrates: 23.9g Sugar: 1.8g Sodium: 473mg Fiber: 3.7g Protein: 2.8g
Recipe by Go Dairy Free at