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


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
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

More Classic Holiday Sides

Dairy-Free Green Bean Casserole that’s Just Like Campbell’s

Dairy-Free Green Bean Casserole Recipe (Campbell's Copycat!) - it's also vegan and nut-free with gluten-free and soy-free options.

Golden Dairy-Free Cornbread

Sweet Dairy-Free Cornbread Recipe

Traditional Vegan Stuffing

Vegan Stuffing Recipe - A basic, versatile side dish for Thanksgiving and beyond

About Author

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, 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.


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

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  4. 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.

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  6. 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!

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  8. 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!

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

  10. 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.

    • 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.

  11. Shirley Bishoop on

    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.


  12. 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. 🙂

  13. 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.

    • 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.

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