Avoiding dairy doesn't mean you have to miss out on your favorite comfort foods! These dairy free mashed potatoes have no milk or butter but are still creamy, fluffy, and delicious. Use a pressure cooker or stovetop—this recipe suits any kitchen setup.
When I started cooking without dairy due to my son's food allergies, I thought mashed potatoes would be a thing of the past. After all, can you make creamy, fluffy mashed potatoes without milk and butter?
The answer is...yes you can! With just a couple dairy free substitutes, you can make delicious spuds that are the perfect side to comforting dishes like gluten free pork chops with gravy, and eggless meatloaf. And, of course your Thanksgiving dinner would not be complete without mashed potatoes and this gluten free gravy!
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Pressure cooker or stovetop
I must admit, I was a little afraid of my Instant Pot when I got it. But now, I use it all the time and love it. And one of my favorite dishes to make in the pressure cooker is mashed potatoes!
Using a pressure cooker to make mashed potatoes reduces the cooking time, ensures evenly cooked potatoes (reducing lumpy spuds), eliminates the need to drain the potatoes, and allows you to keep them warm after they're mashed (perfect for holiday gatherings!)
But before I had a pressure cooker, I made these dairy free mashed potatoes on the stovetop. So if you don't have a pressure cooker, don't worry! I'll provide steps for both methods so you can enjoy dairy free mashed potatoes no matter what kitchen equipment you have.
Ingredients
The ingredients for dairy free mashed potatoes are pretty simple and only a couple of allergy friendly substitutes are needed.
- Potatoes - Mashed potatoes are best with a starchier potato like Yukon gold or russets. I like Yukon gold because they have a nice, smooth texture and naturally buttery flavor.
- Gluten free broth - I usually use Orrington Farms broth granules to make gluten free broth but you can use any type of broth you like. I typically use chicken-flavored broth but using vegetable broth works, too. If you aren't avoiding wheat or gluten, no need to choose a gluten free broth variety.
- Dairy free milk - I have tested this recipe with a variety of milk substitutes including oat milk, rice milk, and soy milk. They all work well but I prefer oat milk for its creaminess.
- Dairy free margarine - My go-to dairy free margarine is Earth Balance Buttery Spread. If you're avoiding dairy and soy, there is also a dairy and soy variety available.
- Salt and pepper to taste
Equipment
Here is the short list of equipment you'll need to make these dairy free mashed potatoes:
- A pressure cooker (I love my 6 quart Instant Pot) OR a large stock pot with a cover.
- Vegetable peeler
- Colander
- Potato masher
- Potato ricer (optional - for the stovetop method only)
Instructions
No matter which method you are using, start by peeling the potatoes and cutting them into 1-2 inch chunks. You'll want about 2 ¼ pounds of potatoes which is about 6 medium potatoes.
Pressure cooker instructions
Put the broth in the pressure cooker and place the trivet on the bottom of the pan.
Add the potatoes to the pot. Secure the lid and set the pressure valve to the "sealing" position. Set the manual setting for 10 minutes.
When the cooking time is done, allow the pressure to naturally release for 5 minutes. Then, release the remaining steam, remove the lid, and remove the trivet from the pot. Note: If the potatoes aren't very tender, put the lid back on and cook another 5 minutes on the manual setting.
Leave the potatoes in the pot - you don't need to drain them! The broth will add moisture and flavor.
Next, add in the dairy free margarine and begin mashing. Gradually add the dairy free milk mashing it into the mixture until the consistency is creamy.
Mash until the potatoes are smooth and creamy. Note: Avoid mashing too much - this can lead to gluey potatoes.
Finally, salt and pepper them to your taste and serve!
Stovetop instructions
Put your potatoes in a large pot and cover them with cold water. This helps to cook the potatoes evenly so they are all done at the same time. Bring the pot to a boil over medium-high heat. Then, reduce to low and simmer for 20-25 minutes.
The cooking time will vary depending on the size of your potatoes. If you can stick a knife into the potato and it breaks apart, it's ready to be mashed!
When the potatoes are nice and tender, drain the water off and return them to the pot. Allow them to sit for a minute to allow excess water to evaporate from the potatoes.
Now, add in the dairy free margarine and start mashing.
Once the dairy free margarine has been mashed in, gradually add the dairy free milk.
Continue to mash until the consistency is smooth and creamy.
Add salt and pepper to taste and serve!
Mashed potatoes for a crowd
Cooking for a crowd can pose some culinary challenges, especially a meal like Thanksgiving dinner with everything needing attention at once—turkey, sides, and the must-have mashed potatoes.
I've made these dairy free mashed potatoes for many Thanksgiving dinners and have fine-tuned the process over the years. Following are my best tips for feeding a crowd of 12-15 people.
Adjust quantities
This recipe as written makes about 6 (¾ cup) servings. You may want to allow for larger or smaller servings depending on the crowd and the number of other sides that you are serving.
When cooking for 12-15 people, I have tripled this recipe which does allow for some leftovers (which my family believes is essential).
In my 6-quart Instant Pot, I've successfully scaled this recipe to 6 pounds of potatoes—almost tripling the original amount while still tripling the other ingredients.
Stovetop tips
Prepping the potatoes: Peel and cut the potatoes ahead of time, cover with water, and store in the refrigerator until you're ready to cook. When it's time to cook them, just transfer the pot from the fridge to your stove and turn on the heat!
Add warm milk and broth: When making these potatoes on the stovetop, you want them to stay as hot as possible before serving. Rather than mashing in cold dairy free milk and broth, put these ingredients in a glass measuring up and microwave for 30-60 seconds to warm them up. This will keep your potatoes warm and improve the texture.
Pressure cooker tips
Making mashed potatoes in the Instant Pot is the way to go in my opinion. You don't have to babysit a boiling pot of water, no draining is required, and you can keep the potatoes warm until you're ready to serve. Here are some tips for this method:
Prepping the potatoes: I usually don't prep the potatoes ahead of time when using this method but you can. Just peel and cut them, cover them with water, and put them in the refrigerator until you're ready to cook. This keeps the potatoes from browning while they sit. When it's time to cook, dump the potatoes into a colander and drain, put the trivet in the pressure cooker, and add the potatoes back in.
Adjust the cooking time: When making a large batch of potatoes, I increase the cooking time. For 6 pounds, I have found that 14 minutes of cook time plus a 5-minute natural steam release is just right.
The cooking time can differ based on the size of the potato chunks. If you remove the cover and find that the potatoes are not tender enough to mash, put the cover back on and cook another 3-5 minutes.
Add warm milk: Warm the dairy free milk in the microwave for 30-60 seconds before mixing it in. This helps to keep the potatoes nice and warm for serving and makes it easier to achieve a creamy and smooth consistency.
Make ahead of time and keep warm: One of the advantages of this method is you can keep the potatoes warm in the same pot you cooked them in. I have made these an hour or so in advance, before the kitchen chaos of the turkey coming out of the oven begins.
Ensure fluffiness by giving the potatoes a thorough stir every 30 minutes, making sure to scrape the pot's sides to prevent dryness in that area. Be sure to give a good stir before serving. I like to add a dollop of dairy-free margarine on top just before serving.
Substitutions and variations
Dairy free margarine - If you don't have dairy free margarine, you can add another type of fat to give the potatoes a rich flavor. Flavored oils like this garlic infused avocado oil are a great option.
Dairy free milk - If you don't have dairy free milk, you can replace it with additional broth. The flavor and texture will be less rich but the potatoes are still delicious.
Experiment with flavor - If you are a mashed potato purist, then salt and pepper alone are just right for seasoning these spuds. However, if you'd like to add a little something extra, try adding a clove or two of minced garlic or topping with chopped chives.
Meal ideas
Of course, mashed potatoes and gravy are a staple side dish for Thanksgiving dinner but here are some other entrees to serve with these dairy free mashed potatoes:
Eggless meatloaf (make it in the Instant Pot with the potatoes!)
Gluten free pork chops with vegetable gravy
Allergen notes
Like most of the recipes I share, these mashed potatoes are free of the top 9 common allergens including dairy, eggs, soy, wheat, sesame, peanuts, tree nuts, fish, and shellfish.
In addition to being free from common allergens, these mashed potatoes are also gluten free.
If you are allergic to soy and dairy, be sure to choose a dairy free margarine that is also soy-free. Earth Balance also makes a dairy and soy-free margarine variety that is available at most specialty food stores.
Related recipes
📖 Recipe
Dairy Free Mashed Potatoes
Equipment
- Pressure Cooker optional
Ingredients
- 2 ¼ pounds Yukon gold potatoes peeled and chopped into 1-2 inch chunks
- ½ cup gluten free chicken broth
- ½ cup dairy free milk such as oat or rice
- ¼ cup dairy free margarine
- salt and pepper to taste
Instructions
For the pressure cooker
- Pour the chicken broth into the pressure cooker and place the trivet inside. Place the potatoes on top of the trivet. Secure the lid and set the pressure valve to "sealing". Set to the manual setting for 10 minutes. When the timer goes off, allow the pressure to release naturally for 5 minutes, then turn the valve to release the remaining pressure. Remove the lid and the trivet.
- Add the dairy free margarine and milk to the pot and mash the potatoes using a potato masher. Mash until the potatoes are smooth and creamy. Add additional milk if needed. Salt and pepper to taste. Serve immediately or keep warm in the pressure cooker until ready to serve.
For the stovetop
- Place the potatoes in a large stock pot and cover with water. Bring to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes or until potatoes are tender.
- Drain the potatoes and return to the pot. Let them sit for a minute to allow the excess water to evaporate. Add the dairy free margarine and begin mashing the potatoes. Once the margarine is melted and the potatoes are mashed, begin adding the broth and milk substitute gradually and mash until the potatoes are smooth and creamy. Add salt and pepper to taste. Serve immediately.
Notes
-
For lump-free potatoes, put them in a food mill or ricer before adding the other ingredients.
- Warm the milk before adding it to the potatoes to avoid cooling the mixture down.
- To feed a crowd, this recipe can be doubled or tripled. If tripling the recipe and using a 6-quart pressure cooker, reduce the potato quantity to 6 pounds (this is the most that will fit in a 6-quart pressure cooker). For that quantity, increase the cooking time to 14 minutes with a 5-minute natural release.
- You can keep the potatoes warm in the pressure cooker for 1-½ to 2 hours, just be sure to stir every 30 minutes or so, making sure to scrape the pot's sides to prevent dryness. Whip the potatoes a bit before serving and add a dollop of dairy free margarine just before serving.
Nutrition
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Susie says
These mashed potatoes are really easy to make and everyone in my family loved them!
Kristi Winkels, RDN, LD says
Thanks, Susie! I'm glad you enjoyed them!