These are the best homemade dairy-free mashed potatoes! This easy recipe for delicious garlic mash is simple to make ahead of time. You'll never even believe they are made without butter or cream.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Keyword: how to make mashed potatoes without milk, mashed potatoes without milk, non dairy mashed potatoes
Fill one-third of a large stockpot with cold water.
Peel potatoes and rinse.
3 pounds potatoes
Cut the potatoes into 1-inch pieces. Place the potatoes and garlic into the stockpot.
5 cloves garlic, 3 pounds potatoes
Bring the water to a boil.
Boil for two minutes, and then reduce the temperature to medium-high and cook until the tip of a knife can pierce through one of the potatoes (~10 minutes).
Ladle out ~1 cup of starchy potato water into a bowl or mug, and then drain the potatoes and garlic into a strainer.
Add the non-dairy butter and olive oil to the bottom of the pot that the potatoes were just in. Allow them to sit for a minute to warm.
3 tbsp olive oil, 4 tbsp non-dairy butter
Using a large spoon, fill your ricer halfway and press the potatoes over the pot. Repeat until all the potatoes have been through the ricer.
Using a spatula, gently fold the potatoes into the olive oil and non-dairy butter. Do not overmix.
Slowly add the vegetable stock, warmed cashew milk, and salt until the potatoes are the exact consistency you want. You can use a bit of the reserved potato water to thin the potatoes if needed.
1/2 cup vegetable stock, 3/4 cup cashew milk, warmed, 1 tsp kosher salt
Salt and pepper to taste.
Notes
Meal prep tip: cover the cut potatoes with cold water and store them in the fridge for up to 36 hours.
Make sure to warm the cashew milk before adding it to the potatoes.
If you don't have a ricer, use a potato masher and mash just until they are smooth. Over-mashing will lead to gluey potatoes.