These easy dairy-free mashed potatoes are creamy, full of garlic flavor, and made with just 5 simple ingredients.
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Turn a pot of Yukon Gold potatoes into a bowl of comforting mashed potatoes in about 30 minutes. Chicken broth and garlic-flavored olive oil give them lots of flavor, and a splash of cashew milk makes them smooth and creamy without cream or butter.
I peel mine because I like them smoother, but Yukon Golds have such thin skins that you can leave them on for a more rustic mash. They're an easy side for a weeknight dinner, and they're great for Thanksgiving too.
For a holiday crowd, you can easily double this mashed potatoes recipe or try my slow cooker mashed potatoes. They cook and mash right in the crock pot, and you can make them ahead and keep them warm until dinner.
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Ingredients you'll need
- Yukon Gold potatoes: Look for larger ones, they're quicker to peel.
- Chicken broth: Adds a lot of flavor. Swap in vegetable broth if you want them vegan, or use homemade crock pot chicken stock.
- Cashew milk: Adds creaminess without the dairy. I use this one, or you can make my homemade cashew milk. Any nut milk you like works too.
- Garlic-flavored olive oil: Brings all the garlic flavor with nothing to peel or mince. This is one I like.
- Olive oil: Adds more flavor to the mash, plus a little drizzle on top before serving.
- Fresh herbs: For garnish. Parsley, chives or any soft herbs you like will work.
Kitchen tools
- Saucepan: I use my Cuisinart saucepan to boil and mash the potatoes in the same pot.
- Chef's knife: For cubing the potatoes, and for checking when they're done.
- Vegetable peeler: Only needed if you're peeling.
- Potato masher: A double-layer masher mashes and rices the potatoes at the same time.
How to make dairy-free mashed potatoes
Peel the potatoes, or leave the skins on for rustic mashed potatoes, and cut them into cubes.
Add the potatoes to a saucepan, cover them with cold water, and add 1 teaspoon of sea salt. Bring the water to a boil and cook until a knife slides easily into the potatoes, about 15 to 20 minutes.
Drain the potatoes and put them back in the pot. Add a quarter cup each of the broth and cashew milk, along with the garlic olive oil and olive oil, and mash. Then add the rest of the broth and milk a little at a time until the potatoes are as creamy as you like.
When I made these, a quarter cup of each left them too stiff, and a third of a cup of each was just right. Start with less, since you can always add more liquid, but you can't take it out.
Season with salt to taste, then spoon the potatoes into a serving bowl, drizzle with a little olive oil, and sprinkle with fresh parsley.
Storing and reheating
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Warm them up on the stove or in the microwave with a splash of broth or milk to bring back the creamy texture.
More easy sides
- Air Fryer Baked Potatoes - Crispy skin and a soft, fluffy inside, in a fraction of the time it takes in the oven.
- Mashed Cauliflower with Garlic and Truffle Oil - Frozen cauliflower goes straight into the pot, so this garlicky mash is on the table in minutes.
- Roasted Garlic Cauliflower Celery Root Mash - Celery root makes this mash creamier than plain cauliflower, and roasted garlic gives it a rich flavor.
Dairy-Free Mashed Potatoes with Garlic
Ingredients
- 1 ½ lbs. Yukon Gold potatoes
- 1 ¼ tsp. sea salt divided
- ⅓ cup chicken broth or more to taste
- ⅓ cup cashew milk or more to taste
- 2 tbsp. garlic-flavored olive oil
- 1 tbsp. olive oil plus more for drizzling
- Fresh parsley chopped for garnish
Instructions
- Peel the potatoes (optional, see notes) and cut them into cubes.
- Place the potatoes in a saucepan, cover with cold water, and add 1 tsp. sea salt. Bring to a boil and cook until the potatoes are knife-tender, about 15 to 20 minutes.
- Drain the cooked potatoes and return them to the pot.
- Add ¼ cup each of the chicken broth and cashew milk, the garlic-flavored olive oil, and 1 tbsp. olive oil, and mash. Add the remaining broth and cashew milk a little at a time until the potatoes are as creamy as you like.
- Season with the remaining ¼ tsp. sea salt, plus more to taste.
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with fresh parsley.
Notes
Any milk you like works in place of the cashew milk.
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