These Dairy Free Mashed Potatoes are so creamy, so delicious, and so easy to make without any milk or cream needed! Whip them up in your Instant Pot or Stovetop and enjoy fluffy mashed potatoes whenever the cravings strike. Perfect for a holiday dinner or a quick weeknight side dish!
My son has a dairy allergy and I used to make two separate pots of mashed potatoes whenever we had them- one traditional mashed potatoes recipe with heavy cream and butter, and one without the dairy. But after some experimenting, I learned a secret: it is possible to make creamy mashed potatoes with just chicken broth and dairy free butter. They are seriously so flavorful and fluffy, you will not miss the milk!
And you should trust me. I am married to a man who fills up most of his Thanksgiving dinner plate with Mashed Potatoes and would never settle for anything but the best. And even HE loves these.
What’s more, I learned that Mashed Potatoes cook perfectly in the Instant Pot, and while this potato recipe works great stovetop, if you have an Instant Pot, you will never make them any other way. Also, check out my super popular Instant Pot Meatloaf and Mashed Potatoes and Instant Pot Shepherd’s Pie recipes – both with dairy-free Instant Pot mashed potatoes!
Need Thanksgiving inspiration? This Gluten Free Thanksgiving Recipes includes many recipes that are dairy free, too!
Why you will love this Dairy Free Mashed Potatoes Recipe
- They are ready in about 30 minutes total, so a perfect side dish for even the busiest weeknight.
- The creamy texture and buttery flavor is spot on despite no dairy products.
- No hand mixer or potato ricer needed, just a simple potato masher will do the job.
- If you use the instant pot method, there’s no need to drain your potatoes, making them even quicker and easier!
- One pot side dish, so no pile of dishes cluttering your sink.
- Mashed potatoes go with just about any main course and perfect for everyday or for a holiday meal.
This recipe comes together with just a few simple ingredients. For exact amounts, be sure to check out the recipe card below.
You will need:
- Potatoes: you can use any types of potatoes: russet potatoes, yellow potatoes, red potatoes, or yukon gold potatoes for this recipe
- Vegan butter or ghee: we love using Earth’s Balance Vegan Buttery spread for these potatoes, but there are so many vegan butter options now in grocery stores.
- Chicken broth: if you want to make easy vegan mashed potatoes, you can sub vegetable broth or water
- Fresh Garlic cloves: I love garlicky mashed potatoes, but you can leave the garlic out if you have picky kiddos or don’t have any on hand. A sprinkle of garlic powder works in a pinch for extra flavor.
- Salt and pepper
Step By Step Instructions
Instant Pot Mashed Potatoes:
Step one: Peel and cut 3-5 pounds of potatoes into quarters or small chunks.
Step two: Add one cup of broth and quartered potatoes to your instant pot and sprinkle with ½ tsp of salt. Add one or two cloves of garlic, if desired. Lock lid and set on manual for ten minutes.
Step three: After cook time, do a natural release and remove lid. Do not drain potatoes – just mash right in the pot, adding ¼-⅓ cup of vegan butter or ghee. If necessary, add in some additional broth.
Step four: Taste and add additional salt, pepper, and fresh herbs, if desired. Cover and set Instant Pot on keep warm until ready to serve.
- Peel and cut 3-5 pounds of potatoes into quarters or small chunks.
- Fill a large pot with cold water and add peeled potatoes. Bring to a boil over high heat and cook until fork tender, about 15-20 minutes. Drain and return the cooked potatoes to the pot.
- Add in 1/2 cup of chicken broth, salt, butter, and garlic if using. Mash right in the pot until smooth.
- If necessary, add in some additional broth. Taste and add additional salt, pepper, and fresh herbs, if desired (we love it with just butter and salt!).
- Enjoy the best mashed potatoes!
Love this Dairy-free side dish? Try my Healthy Sweet Potato Casserole!
For best results, leftover mashed potatoes should be stored in an airtight container and kept in the refrigerator for up to 4 days.
It’s a matter of preference and what types of potatoes you have on hand, but I find peeled russet potatoes to give the best texture in the Instant Pot. While russets give make for creamy potatoes, I do, though, also like Yukon gold, especially if I am leaving the peel on. I’ve also used red potatoes and honestly, if that’s what you have, they will come out fine, too! My mother-in-law always uses red potatoes for her mashed potatoes and hers are out of this world yummy! Any of these options will make delicious creamy dairy-free mashed potatoes.
I know you want me to say you can make these days in advance, but I always love freshly mashed potatoes and I think they taste best when you eat them within an hour or so of making them. Some of my readers do make Mashed Potatoes days in advance and some even freeze them.
One way to prep ahead is to peel and dice your potatoes the night before, then just cover them in water and place in your refrigerator overnight.
That being said, on Thanksgiving, I make Instant Pot Mashed Potatoes earlier in the day and then set them to Keep Warm. Before serving, just heat up some additional butter and broth and mash again. This is a great option for checking something off your list when making a holiday meal.
Several of my readers have done this, so yes, it is possible. Be sure to place mashed potatoes in an airtight, freezer safe container and store in the freezer for up to three months. For best results, thaw overnight in the refrigerator and then heat in the microwave or stovetop until cooked through.
What to serve with mashed potatoes
Is there anything mashed potatoes doesn’t go with? We love making them as a side for Air Fryer Whole Chicken, Instant Pot Chicken Marsala, Air Fryer Chicken Thighs, and obviously my Easy Oven Roasted Turkey with Gravy. These potatoes would also be delish with this smoked meatloaf recipe!
Some other mains to pair with mashed potatoes include:
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Dairy Free Mashed Potatoes (Instant Pot | Stovetop)
- 3-5 pounds russet, Yukon gold, or red potatoes
- 1/4 -1/3 cup vegan butter or ghee or regular butter if you aren’t dairy free
- 1-2 cups chicken broth or veggie broth for vegan
- Garlic optional
- Salt & pepper
- Peel and cut 3-5lbs of russet, Yukon gold, or red potatoes into 1 inch chunks. If you want to leave the peel on, don’t use russet potatoes.
- Add 1 cup of broth and quartered potatoes to your instant pot and sprinkle with ½ tsp of salt. Add 1-2 cloves of garlic, if desired. Lock lid and set on manual for 10 minutes.
- After cook time, do a natural release and remove lid.
- Do not drain potatoes – just mash right in the pot, adding ¼-⅓ cup of vegan butter or ghee. If necessary, add in some additional broth. Taste and add additional salt if desired.
- Peel and cut 3-5 pounds of potatoes into quarters or small chunks. Fill a large pot with cold water and add peeled potatoes.
- Bring to a boil over high heat and cook until fork tender, about 15-20 minutes.
- Drain and return the cooked potatoes to the pot. Add in 1/2 cup of chicken broth, salt, butter, and garlic if using.
- Mash right in the pot until smooth. If necessary, add in some additional broth. Taste and add additional salt, pepper, and fresh herbs, if desired (we love it with just butter and salt!). Enjoy the best mashed potatoes!