It’s the holidays and that means mashed potatoes! I mean, let’s be honest, I could really eat mashed potatoes any time of that year. They are rich, buttery, creamy, and the perfect side dish. So today I am sharing this easy dairy free mashed potatoes recipe.
To me, Thanksgiving isn’t complete without potatoes. My mom makes the best mashed potatoes made with white potatoes, butter, sour cream, and milk and baked in the oven until golden brown and crispy on top.
Since I haven’t perfected my mom’s recipe yet and they are a little too indulgent for me for everyday occasions, we love making these healthy mashed potatoes on the regular. All you need is 3 ingredients! They are smooth and creamy, buttery (thanks to the ghee), and light and fluffy.
My husband is obsessed with them and inhales them every single time I make them. Seriously, I barely get any of the leftovers. They make a perfect addition to any meal or holiday feast!
Why we love these dairy free mashed potatoes
- super easy to make – made on the stovetop in one pot with a potato masher
- 3 simple ingredients – although you can customize them as you please
- they don’t sacrifice on taste – don’t let the dairy-free fool you, these are light, buttery, and fluffy goodness
What are the best potatoes for mashed potatoes?
When making mashed potatoes, you want to choose potatoes with a higher starch content, like Yukon Gold or russet, which make for a fluffy, smooth, and creamy consistency. Red potatoes have a more waxy texture and require more mashing, which can result in overly mashed potatoes, or that gummy potato consistency.
To peel or not to peel?
The most heated debate – peel or not peel your potatoes for mashed potatoes. Either way is delicious, it just depends on your preference for mashed potatoes. Since we are using Yukon gold potatoes, the skin is pretty mild and thin, so I choose to keep it on. It also adds a little texture. If you want super creamy potatoes, peel your potatoes.
The best way to mash your potatoes
The first time I made mashed potatoes, I put them in a blender. Little did I know, overmixing your potatoes yields super gummy potatoes. To say it nicely, they were like glue. To prevent you from experiencing that, here are some good ways to mash potatoes:
- potato masher – I find this the easiest way as you completely control how much you are mashing them. Simply mash potatoes until your desired consistency, being careful not to overmix.
- potato ricer – this tool has been known as the best for making mashed potatoes. You simply push the cooked potatoes through the grate (like a garlic press) and it yields small strings of potatoes. Then add your remaining ingredients and stir to combine. This method will take a little longer.
- stand mixer or hand mixer – I have made them in the stand mixer before with the paddle attachment, you need to be really careful you don’t overmix them.
Ingredients
- Yukon gold potatoes – these starchy potatoes are the best for mashing in my opinion
- ghee (clarified butter)
- dairy-free milk – I like using lite coconut milk as it’s super creamy but doesn’t give a coconut flavor
- salt and pepper
How to make dairy free mashed potatoes
- Prep your potatoes. Wash them and roughly cut them into uniform pieces, about 1-1.5 inches each. Try to get them in uniform sizes so they cook evenly.
- Boil potatoes. Add potatoes to a large pot and completely cover potatoes with water. Place a lid on the pot and cook on medium heat until soft and fork-tender, about 20-25 minutes. Drain the potatoes in a colander.
- Mash potatoes. Add potatoes back to the pot and let excess water steam off for about 1 minute. Mash with a potato masher. Slowly add in your ghee and milk and mix to combine. Be careful not to overmix as the potatoes will get gummy.
- Enjoy! Top with a little more ghee, fresh chives, and pepper, and enjoy!
Can you eat potatoes on Whole30?
As long as potatoes aren’t deep-fried and made into fries or chips, you can enjoy them throughout your Whole30. For many years (and when I did my first round of Whole30), white potatoes were not allowed. Whole30 changed the rules a few years ago and white potatoes are now allowed and it is such a relief!
“White potatoes are a whole, real, nutrient-dense food! It doesn’t make logical sense to leave them out while other carb-dense foods like taro, yuca, or sweet potato are allowed.” – whole30.com
They are a carb-dense vegetable, so just keep that in mind during your Whole30.
Is ghee dairy free?
Ghee, or clarified butter, is butter that is cooked down to have the milk solids removed. The end result leaves just the butter fat, making it lactose-free and casein free. This can allow many people that are lactose intolerant to enjoy it. If you are strictly dairy-free or vegan, use vegan butter instead.
What goes with mashed potatoes?
The beauty of these mashed potatoes is that they can go with just about anything. Of course, they are huge during the holiday season, but you can really enjoy them any time of year.
- grilled turkey breast with cranberry sauce
- air fryer pork chops
- instant pot buffalo chicken or buffalo chicken tenders – sounds weird but, so good! Buffalo chicken mash for all my JMU people?!
- alongside some protein and veggies for a healthy and comforting meal
Storage and reheating
- fridge – store in an airtight container in the fridge for 4-5 days
- reheating – to quickly reheat you can use the microwave. Mix in a little water to your potatoes and microwave for 30-60 seconds until warm. You can also use the stovetop by placing potatoes in a pan and reheating over medium-low heat, occasionally stirring, until warm.
- freezer – I have not tried it, but these should be easy to freeze. Freeze in a large container or in individual servings. They should last up to 3 months in the freezer. Defrost in the fridge or on the countertop.
Substitutions and additions
- Yukon gold potatoes – russet potatoes will work instead of Yukon gold. I suggest peeling the potatoes if you use russet.
- ghee – vegan butter will work in you want to make them vegan
- dairy-free milk – unsweetened almond milk, cashew milk, or full-fat coconut milk will work.
If you want to change up the flavor, here are a few additions you can add:
- garlic – add in some garlic powder or roasted garlic
- broth – if you want them a little more creamy and to add a little flavor, you can add a little chicken broth or vegetable broth
More healthy side dishes
- tahini whipped potatoes
- roasted butternut squash with goat cheese and pomegranates
- air fryer roasted carrots
- roasted delicata squash
- roasted carrot and arugula salad
- rosemary roasted radishes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Dairy Free Mashed Potatoes
ingredients
- 3 pounds Yukon gold potatoes, washed
- 1/4 cup + 2 tablespoons ghee (see notes)
- 1/2 cup lite coconut milk
- salt and pepper, to taste
- for topping: ghee, fresh chopped chives, pepper…
instructions
- Prep your potatoes. Wash them and roughly cut them into uniform pieces, about 1-1.5 inches each. Try to get them in uniform sizes so they cook evenly.
- Boil potatoes. Add potatoes to a large pot and completely cover potatoes with water. Place a lid on the pot and cook on medium heat until soft and fork-tender, about 20-25 minutes. Drain the potatoes in a colander.
- Mash potatoes. Add potatoes back to the pot and let excess water steam off for about 1 minute. Mash with a potato masher. Slowly add in your ghee and milk and mix to combine. Be careful not to overmix as the potatoes will get gummy.
- Enjoy! Top with a little more ghee, fresh chives, and pepper, and enjoy!
Dad says
Can’t wait to make them for Thanksgiving
Kelly says
Yes, you guys would love them!
Dad says
They were great could eat them every nite
Kelly says
You and me both! Glad you got to try them when you were here!