Creamy Dairy-Free Mashed Potatoes: Instant Pot & Stovetop Methods for the Perfect Fluffy Side Dish
Get ready to transform your potato game with these incredibly **creamy, delicious, and utterly easy Dairy-Free Mashed Potatoes**! Whether you’re navigating dietary restrictions or simply looking for a lighter, plant-based option, this recipe proves you don’t need a single drop of milk or cream to achieve that dreamily fluffy texture and rich, buttery flavor. Master them effortlessly in your Instant Pot or on the stovetop, and satisfy those mashed potato cravings any time. They’re not just a fantastic side for a grand holiday dinner; they’re also quick enough for a simple weeknight meal!
For years, whenever mashed potatoes were on the menu, I found myself juggling two separate pots: one with a traditional recipe laden with heavy cream and butter for everyone else, and another, less exciting version, for my son who has a dairy allergy. It felt like double the work and always left me wondering if there was a better way. After much experimentation, I stumbled upon a game-changing secret: you can create unbelievably creamy, flavorful mashed potatoes using just savory chicken broth and a good quality dairy-free butter. Seriously, these potatoes are so rich and fluffy, you will genuinely forget that they’re missing traditional dairy ingredients!
And you should definitely trust me on this. My husband is a self-proclaimed mashed potato connoisseur – his Thanksgiving plate is famously piled high with them, and he wouldn’t settle for anything less than perfection. Yet, even HE enthusiastically approves of these dairy-free wonders. Their texture and taste are so spot-on that they’ve become our go-to mashed potato recipe, dairy allergy or not!
Beyond the dairy-free revelation, I also discovered that the Instant Pot is an absolute marvel for cooking potatoes. While the stovetop method yields excellent results, once you try making mashed potatoes in your Instant Pot, you’ll likely never go back! It’s simply that much easier and quicker. If you’re a fan of convenient, wholesome meals, be sure to explore my other popular recipes like the Instant Pot Meatloaf and Mashed Potatoes and Instant Pot Shepherd’s Pie – both feature these incredible dairy-free Instant Pot mashed potatoes!
Planning a holiday feast and need more inspiration? My comprehensive list of Gluten-Free Thanksgiving Recipes also includes many delicious options that are completely dairy-free, making meal prep a breeze!
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Why You Will Love This Dairy-Free Mashed Potatoes Recipe
This recipe isn’t just a substitute; it’s a superior choice that will quickly become a household favorite. Here’s why these dairy-free mashed potatoes are a must-try:
- Incredibly Quick: They are ready in about 30 minutes total, making them a perfect, stress-free side dish for even the busiest weeknight dinners or a fantastic addition to your holiday menu without adding extra cooking time.
- Perfectly Creamy and Buttery: Despite being completely dairy-free, these potatoes boast an irresistible creamy texture and rich, buttery flavor that rivals any traditional recipe. The secret lies in using quality vegan butter and a flavorful broth!
- Minimal Equipment: Forget about needing a fancy hand mixer or a potato ricer. A simple potato masher is all you need to achieve beautifully smooth and fluffy results.
- No Draining Required (Instant Pot Method): If you opt for the Instant Pot, you’ll love the efficiency of not having to drain the potatoes. They cook in just the right amount of liquid, allowing you to mash them directly in the pot, saving time and dishes!
- Easy Cleanup: Whether you choose the Instant Pot or stovetop, this is essentially a one-pot side dish. Fewer pots mean less cleanup, leaving you more time to enjoy your meal and company.
- Versatile Pairing: Mashed potatoes are the ultimate chameleon side dish, pairing beautifully with virtually any main course. From holiday roasts to simple grilled chicken, they elevate every meal.
- Dietary Friendly: Naturally dairy-free, this recipe is perfect for those with lactose intolerance, dairy allergies, or anyone following a vegan or plant-based diet. It’s also naturally gluten-free!
Ingredients Needed
You’ll be surprised at how few ingredients are required to create such a spectacular side dish. Each component plays a crucial role in achieving the desired taste and texture. For exact measurements, please refer to the recipe card below.
Here’s what you will need:
- Potatoes: The choice of potato can slightly influence the final texture.
- Russet potatoes: These are high in starch and low in moisture, making them ideal for a fluffy, light mashed potato texture. They are typically peeled for the creamiest result.
- Yukon Gold potatoes: Known for their naturally buttery flavor and creamy texture, they have medium starch content. They can be peeled or left with the skin on for a more rustic feel.
- Red potatoes: Waxier with lower starch content, red potatoes hold their shape well and produce a slightly denser, yet still creamy mash, especially good if you prefer to leave the skins on for added nutrients and color.
Any of these varieties will yield delicious results, so feel free to use what you have on hand or what you prefer!
- Vegan Butter or Ghee: This is the secret to achieving that rich, buttery mouthfeel without any dairy. We personally love using Earth’s Balance Vegan Buttery spread for its authentic taste, but the market now offers a fantastic array of vegan butter options. Look for sticks or tubs that are designed for baking or sautéing for the best flavor and melting properties. If you’re not strictly dairy-free but avoiding milk, ghee is another excellent option that provides a rich, nutty flavor.
- Chicken Broth: Instead of milk or cream, chicken broth adds incredible depth of flavor and moisture, helping to create that luscious, creamy consistency.
- For vegan mashed potatoes: Simply substitute with a high-quality vegetable broth or even water for a neutral base. Ensure your vegetable broth is savory and well-seasoned for the best outcome.
- Fresh Garlic Cloves: I am a huge fan of garlicky mashed potatoes, as it adds a wonderful aromatic layer. You can adjust the amount to your preference or omit it if you have picky eaters or simply don’t have fresh garlic available. In a pinch, a sprinkle of garlic powder can provide a hint of flavor.
- Salt and Pepper: Essential for seasoning to taste. Freshly cracked black pepper adds a lovely bite. Don’t be shy about tasting and adjusting the seasoning as you go!
- Optional Fresh Herbs: For an extra touch of freshness and elegance, consider stirring in some finely chopped fresh chives, parsley, or rosemary just before serving.
Step-By-Step Instructions
Choose your preferred method, Instant Pot or stovetop, and follow these simple steps to culinary perfection.
Instant Pot Mashed Potatoes: Effortless & Fast
Step one: Begin by peeling 3-5 pounds of your chosen potatoes (Russet, Yukon Gold, or Red potatoes work best). Cut them into uniform 1-inch chunks. This ensures even cooking and speeds up the process significantly. If you prefer, leave the skin on for Yukon Gold or red potatoes for a more rustic texture and added nutrients, just make sure to wash them thoroughly.
Step two: Transfer the cut potatoes into the inner pot of your Instant Pot. Pour in one cup of chicken broth (or vegetable broth for a vegan version) and sprinkle with ½ teaspoon of salt. If you love garlic, add one or two cloves of fresh, peeled garlic directly into the pot. Secure the lid, make sure the steam release handle is set to “sealing,” and set your Instant Pot to manual (or pressure cook) for ten minutes. The pressure cooker will do its magic!
Step three: Once the cooking cycle is complete, allow for a natural pressure release for about 5-10 minutes, then carefully turn the steam release handle to “venting” to quick release any remaining pressure. Once the floating valve drops, it’s safe to remove the lid. The best part? There’s no need to drain your potatoes! Simply mash them directly in the Instant Pot using your potato masher, incorporating ¼ to ⅓ cup of vegan butter or ghee. If you find the potatoes too thick, gradually add a bit more broth, a tablespoon at a time, until your desired creamy consistency is achieved.
Step four: Taste the mashed potatoes and adjust seasoning as needed. Add additional salt, freshly cracked black pepper, or any fresh herbs (like chives or parsley) you desire. For serving, you can either transfer them to a serving dish or utilize the Instant Pot’s “Keep Warm” function until you’re ready to serve. This is especially handy when preparing for a holiday meal!
Stovetop Mashed Potatoes: Classic Comfort
For those who prefer the traditional method, these stovetop instructions guarantee equally delicious and dairy-free results.
- Prepare the Potatoes: Peel and cut 3-5 pounds of potatoes into quarters or small chunks, ensuring they are roughly the same size for even cooking.
- Boil the Potatoes: Place the peeled and cut potatoes into a large pot. Fill the pot with cold water until the potatoes are completely submerged by about an inch. Adding potatoes to cold water ensures they cook evenly from the outside in. Add a generous pinch of salt to the water, which seasons the potatoes from within. Bring the water to a rolling boil over high heat, then reduce heat to medium-high and cook until the potatoes are fork-tender. This typically takes about 15-20 minutes, depending on the size of your potato chunks.
- Drain and Mash: Once tender, carefully drain the cooked potatoes thoroughly using a colander. Return the hot, drained potatoes to the same pot. This ensures they retain heat for better mashing.
- Flavor and Creaminess: Immediately add ½ cup of chicken broth (or vegetable broth), your chosen amount of vegan butter or ghee, and fresh garlic cloves (if using) to the hot potatoes. Mash everything together using a potato masher until you reach your desired smoothness. For extra creamy results, avoid over-mashing, which can make potatoes gummy.
- Adjust and Serve: If the mashed potatoes are too thick, gradually add in a little more broth, one tablespoon at a time, until the consistency is perfect. Taste and adjust the seasoning with additional salt and pepper as needed. Feel free to stir in some fresh chopped herbs like chives or parsley for a burst of fresh flavor. We often find them perfect with just butter and salt! Serve immediately and enjoy the best dairy-free mashed potatoes.
Love this dairy-free side dish? You’ll also adore my Healthy Sweet Potato Casserole for another delicious and wholesome option!
Storage and Make-Ahead Tips
These dairy-free mashed potatoes are best served fresh, but if you have leftovers or need to prepare them slightly in advance, here’s how to ensure they remain delicious:
- Refrigeration: For optimal freshness, store any leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheating: To reheat, gently warm them on the stovetop over low heat, stirring frequently, or in the microwave. You may need to add a splash of extra chicken or vegetable broth and a pat of vegan butter to restore their creamy texture and moisture.
- Make-Ahead Prep: While I always advocate for freshly mashed potatoes, you can prep components ahead of time. Peel and dice your potatoes the night before, then cover them completely with cold water and store them in the refrigerator overnight. This prevents discoloration and saves time on cooking day.
- Keeping Warm: When preparing for a holiday meal, the Instant Pot’s “Keep Warm” function is a lifesaver. You can make your mashed potatoes earlier in the day and keep them warm for a couple of hours. Before serving, give them another quick mash and stir in a bit more warmed broth and vegan butter if needed to revive their perfect consistency.
Recipe FAQs
Here are answers to some commonly asked questions about making the perfect mashed potatoes:
The best type of potato for mashing often comes down to personal preference and the desired texture. For a classic, fluffy, and creamy mash, I find that **peeled Russet potatoes** deliver exceptional results, especially when cooked in the Instant Pot. Their high starch content breaks down beautifully, creating a light and airy texture. However, I also highly recommend **Yukon Gold potatoes**; they have a naturally buttery flavor and a creamy consistency, making them perfect if you enjoy leaving the peel on for a more rustic look and added nutrients. Red potatoes are another viable option; they tend to be waxier and hold their shape a bit more, but they still produce a delicious and creamy dairy-free mashed potato. My mother-in-law, for instance, exclusively uses red potatoes for her mashed potatoes, and they are always out-of-this-world yummy! Ultimately, any of these options will make wonderful creamy dairy-free mashed potatoes.
While I truly believe freshly mashed potatoes taste best when enjoyed within an hour or so of making them, I understand that sometimes convenience is key, especially during busy holiday preparations. Many of my readers successfully make mashed potatoes a day or two in advance, and some even freeze them (see the next FAQ for details).
One excellent way to prep ahead is to peel and dice your potatoes the night before. Simply place the potato chunks in a large bowl, cover them completely with cold water, and refrigerate overnight. This prevents them from browning and significantly cuts down on active cooking time on the day of your meal.
On Thanksgiving, or any big cooking day, I often make my Instant Pot Mashed Potatoes earlier in the day and then utilize the Instant Pot’s “Keep Warm” function. Before serving, I just stir in a little extra warmed vegan butter and broth, and give them another quick mash. This method is a fantastic option for checking a major dish off your list without compromising much on quality!
Yes, it is certainly possible to freeze mashed potatoes, and many of my readers have had great success with it! To freeze, allow the mashed potatoes to cool completely. Then, transfer them into an airtight, freezer-safe container or heavy-duty freezer bags. Be sure to leave a little headspace for expansion. They can be stored in the freezer for up to three months. For the best results, thaw the frozen mashed potatoes overnight in the refrigerator. Once thawed, you can reheat them gently on the stovetop over low heat, stirring frequently, or in the microwave. You’ll likely need to add a splash of extra chicken or vegetable broth and a pat of vegan butter to bring them back to their perfectly creamy consistency.
What to Serve with Dairy-Free Mashed Potatoes
Is there anything that mashed potatoes *don’t* go with? Their comforting, versatile nature makes them the perfect accompaniment to an endless array of main courses. They truly are the ultimate canvas for soaking up rich gravies and complementing savory proteins. We particularly love making them as a side for:
- Air Fryer Whole Chicken: The crispy skin and juicy meat are a fantastic contrast to the creamy potatoes.
- Instant Pot Chicken Marsala: The rich, mushroom-wine sauce is divine spooned over a bed of fluffy mash.
- Air Fryer Chicken Thighs: A quick and easy protein that pairs beautifully with these simple potatoes.
- My Easy Oven Roasted Turkey with Gravy: A classic holiday pairing that’s elevated by these dairy-free spuds.
- This savory Smoked Meatloaf recipe: The smoky flavors would be absolutely delicious with a side of creamy mashed potatoes!
Some other fantastic mains to pair with your dairy-free mashed potatoes include:
- Grilled Lemon-Herb Pork Chops: The bright citrus notes and herbs complement the rich potatoes.
- Instant Pot Balsamic Pork Tenderloin: A sweet and tangy sauce that’s perfect for the fluffy mash.
- Pan-Seared Salmon: A lighter protein option that still benefits from the comforting side.
- Instant Pot Whole Chicken: Another hearty chicken dish that makes a complete meal with these potatoes.
If you love this recipe, please consider leaving a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & sharing a review in the comments section – it truly helps!
Dairy Free Mashed Potatoes (Instant Pot | Stovetop)
Pin Recipe
Equipment
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Instant Pot
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Potato Masher
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Peeler
Ingredients
- 3-5 pounds russet, Yukon gold, or red potatoes
- 1/4 -1/3 cup vegan butter or ghee or regular butter if you aren’t dairy free
- 1-2 cups chicken broth or veggie broth for vegan
- Garlic optional
- Salt & pepper
Instructions
Instant Pot
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Peel and cut 3-5lbs of russet, Yukon gold, or red potatoes into 1-inch chunks. If you want to leave the peel on, consider using Yukon gold or red potatoes, as russets tend to have tougher skins.
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Add 1 cup of broth (chicken or vegetable) and the cut potatoes to your Instant Pot. Sprinkle with ½ tsp of salt. Add 1-2 cloves of fresh garlic, if desired. Lock the lid, set the steam release to “sealing,” and set to manual (or pressure cook) for 10 minutes.
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After the cook time, allow for a natural release for 5-10 minutes, then quick release any remaining pressure. Carefully remove the lid once the float valve drops.
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Do not drain the potatoes – simply mash them right in the pot, adding ¼-⅓ cup of vegan butter or ghee. If necessary, add in some additional broth, a tablespoon at a time, to achieve your desired creamy consistency. Taste and add additional salt and pepper if desired. You can keep them warm in the Instant Pot until ready to serve.
Stovetop
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Peel and cut 3-5 pounds of potatoes into quarters or small chunks. Place the potatoes in a large pot and fill with cold water to cover them by about an inch.
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Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat and cook until fork-tender, about 15-20 minutes.
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Drain the cooked potatoes thoroughly and return them to the pot. Add in 1/2 cup of chicken broth (or vegetable broth), your vegan butter/ghee, salt, and garlic (if using).
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Mash right in the pot until smooth and creamy. If necessary, add in some additional broth, a tablespoon at a time, until you reach your desired consistency. Taste and add additional salt, pepper, and fresh herbs, if desired (we often love it with just butter and salt!). Enjoy your delicious dairy-free mashed potatoes!
Notes
WW: 5 points (per serving) [Calculated using vegan butter]
Storage: For best results, leftover mashed potatoes should be stored in an airtight container and kept in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth and a pat of vegan butter if needed.
Nutrition