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    You are at:Home»Dairy-Free Recipes»Mama’s Dairy-Free Mashed Potatoes are Loved by the Whole Family

    Mama’s Dairy-Free Mashed Potatoes are Loved by the Whole Family

    26
    By Sarah Hatfield on November 10, 2021 Dairy-Free Recipes, Sarah's Recipes, Sides

    What is your favorite Thanksgiving dish? Mine is gravy, but my family keeps telling me that is not a choice. So I’ll choose mashed potatoes, since they are a preferred gravy vehicle. Here is a simple dairy-free mashed potatoes recipe that lets the other dairy-free Thanksgiving sides (Gravy!) shine. We think it is the best!

    Mama's Dairy-Free Mashed Potatoes Recipe - A family tradition loved by all. Naturally vegan, gluten-free, allergy-friendly Thanksgiving side.

    Mama’s Dairy-Free Mashed Potatoes are Loved by the Whole Family

    Yes, I have extended family members who insist on having both dairy and non-dairy mashed potatoes on the table. One year these dairy-free mashed potatoes were served to all of the dairy eaters by mistake, and no one noticed the swap. So don’t wear yourself out making two varieties of mashed potatoes that are only going to be buried under the other foods (Gravy!) anyway.

    Plus, this will leave you with lots of dairy-free leftover possibilities. Open-face turkey sandwiches with dairy-free mashed potatoes! Potato cakes! Shepherd’s pie! You get the idea. I originally shared this favorite recipe back in 2012, but we’ve just updated it!

    Mama's Dairy-Free Mashed Potatoes Recipe - A family tradition loved by all. Naturally vegan, gluten-free, allergy-friendly Thanksgiving side.

    Special Diet Notes: Mama’s Best Dairy-Free Mashed Potatoes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.

    Mama's Best Dairy-Free Mashed Potatoes
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    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.
    Author: Sarah Hatfield
    Recipe type: Side
    Cuisine: American
    Serves: 12 servings
    Ingredients
    • 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
    Instructions
    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
    3.5.3229

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    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      26 Comments

      1. Rebecca Hasse on November 24, 2019 10:41 am

        If you place these into a casserole dish and refrigerate overnight do they become gluey when slowly reheated the next day?

        Reply
        • Alisa Fleming on November 24, 2019 3:57 pm

          I wouldn’t think so, but hopefully Sarah can weigh in. I’m not too sure, as I’m not a mashed potato expert! Usually leftover mashed potatoes are good. I would just avoid over-mixing them upfront.

          Reply
          • Rebecca on November 24, 2019 5:42 pm

            Thank you for the over-mixing tip!

            Reply
        • Sarah Hatfield on November 24, 2019 4:29 pm

          Hi Rebecca,
          We usually make these the day of, but the leftovers reheat well with a bit of added milk beverage as needed.

          Reply
          • Rebecca on November 24, 2019 5:42 pm

            Great! Thank you so much!

            Reply
      2. Pingback: Dairy-Free Dauphinoise Potatoes Recipe

      3. Pingback: How to Use Dairy-Free Creamer: 15 Delicious Ways!

      4. Lila on November 3, 2016 2:11 pm

        I don’t like the taste of the soy or the almond milks or the color that they make the mashed potatoes. I use plain, unsweetened coconut milk which I heat before adding to the potatoes. It is pure white so the potatoes look more appetizing and I don’t taste coconut at all. Heading the milk before adding it helps to keep the mashed potatoes more fluffy.

        Reply
      5. Pingback: 20 Last-Minute Recipes for the Gluten-Free, Dairy-Free or Meat-Free Guests - The Budget Diet

      6. Janet on November 19, 2015 10:06 pm

        thank you so much for this simple yet delicious recipe! i can’t even tell that there’s no dairy in it. it’s creamy and tastes amazing! i think the key is soy creamer. yum!

        Reply
        • Alisa Fleming on November 20, 2015 10:16 am

          That’s awesome! So glad you love it Janet and thank you for the feedback 🙂

          Reply
      7. Pingback: Weekly Gluten-Free Menu Plan - Thanksgiving Favorites

      8. Deb on March 19, 2014 2:02 pm

        Try goat milk when making your dairy free mashed potatoes. Along with a 1/4 cup dairy free chicken broth works great! Yummy and creamy!

        Reply
      9. Shawna on November 2, 2013 6:56 am

        We’ve always used olive oil and salt with chopped chives…they are delicious! Even our dairy lovin’ friends and family love them!

        Reply
        • Alisa Fleming on November 2, 2013 7:23 am

          I recommend a combo of olive oil and coconut oil, too Shawna. It adds a buttery richness.

          Reply
      10. Denise Green on October 27, 2013 8:29 am

        How many servings does the dairy free mashed potatoes recipe make? And when you sub chicken broth for milk do you match amount for amount? Just beginning the dairy free journey.

        Reply
        • Alisa Fleming on October 27, 2013 9:04 am

          About 10 to 12 servings. The broth is a comment suggestion, not one that we’ve tested. I would assume that they did an even swap, but you could start with 1/4 cup and work up from there to the full 1/2 cup if desired.

          Reply
      11. Shirley Bishoop on January 7, 2013 10:25 pm

        Loved your show. I’m curious and sounds silly but how do you make oatmeal milk? Just soak the oatmeal and then drain because I have never heard of it before but sounds super good to try.

        THX

        Reply
        • Alisa Fleming on January 9, 2013 3:10 pm

          Shirley, see the recipes section on this page – http://www.godairyfree.org/dairy-substitutes/how-to-substitute-milk-skim-low-fat-whole – for links to homemade oat milk.

          Reply
      12. Joanne on November 27, 2012 5:02 am

        I love making my mashed potatoes with almond milk! These look fabulous and oh so light and fluffy!

        Reply
      13. Carrie on November 20, 2012 7:17 am

        I make mine with oat milk and Earth Balance. Comes out very smooth and tasty!

        Reply
        • Alisa Fleming on November 20, 2012 7:57 am

          I use homemade oat milk, too, Carrie. Works great!

          Reply
      14. V on November 19, 2012 8:10 pm

        If you can’t use soy milk, try using some of the water from the potatoes and then add some coconut milk creamer (So Delicious). We also add a ton of black pepper. 🙂

        Reply
      15. Darcy on November 19, 2012 9:12 am

        Unfortunately, omitting soy as well leaves a lot to be desired in the way of flavor. I have given up trying to make mashed potatoes that really taste savory when omitting soy and dairy.

        Reply
        • DC on November 19, 2012 4:52 pm

          Chicken broth in place of any dairy makes excellent savory mashed potatoes!

          Reply
        • Carole on November 21, 2017 5:37 pm

          Don’t give up! I use golden potatoes (I leave the skin on), which have a slightly buttery taste. Then I use earth balance buttery spread (non soy) until desired taste and consistency. Plus salt and pepper to taste.

          Reply

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