Cozy Dairy Free Mashed Potatoes (6 ingredients, 30 minutes)
Mashed potatoes! Say, when was the last time you had a big fluffy pile of buttery taters that was… healthyish? Probably never, am I right? I came up with this recipe out of a deep desire to serve dairy free mashed potatoes at my holiday table.
With multiple people in my family with dairy issues, this was a no-brainer for Thanksgiving and Christmas. I’ve kept the recipe really simple, so yes even my dad can do it. And your dad can do it too!
This recipe is 6 ingredients (including salt and pepper). and It takes 30 minutes to make from start to finish. It’s unpretentious, easy, and delivers maximum buttery starch factor. It’s the way I always make dairy free mashed potatoes for holidays. And the only thing I ever add for special events is a pinch of chopped thyme scattered over top.
Cozy Dairy Free Mashed Potatoes
This easy, 6 ingredient, dairy free mashed potato recipe is the staple you have been looking for. Creamy, a little bit cheesy and oh so comforting.
Ingredients
- 4 lbs yukon gold potatoes, cut into 2-3” pieces
- 1/4 cup + 2 tbsp dairy-free unsweetened creamer
- 1 cup (16 tbsp) vegan butter
- 1/4 cup nutritional yeast
- 1 tsp black pepper
- 2 tsp sea salt
- Optional: small handful fresh thyme, chopped roughly
Instructions
- Cook potatoes in lightly salted boiling water until soft, about 20 minutes.
- Turn the heat off, then drain and set the potatoes back in the pot.
- Add the non-dairy creamer, vegan butter, nutritional yeast, black pepper and sea salt into the pot and mash everything together until smooth. Taste and adjust seasoning as you like, adding more salt or pepper as needed.
- Serve warm with butter and thyme on top. Enjoy!
Notes
- I prefer yukon gold potatoes for mashed potatoes as they’re more buttery and dense than Idaho potatoes.
- For non-dairy creamer I would recommend Nutpods which is the most neutral-tasting creamer I can find and makes these potatoes really luxurious. You could also use Oatly, which is also very neutral. The “barista” version is creamiest.
- For butter I usually use Miyokos brand but any vegan butter will do. For health reasons, choose one made mainly with coconut oil or olive oil and steer clear of hydrogenated oils.