The easiest, most delicious mashed potatoes! Russet potatoes blended with creamy vegan butter, garlic, & dairy-free milk. The BEST holiday side dish!

This post was originally published on September 16, 2019, and updated with new photos and copy on November 4, 2021!

Whole30 mashed potatoes with vegan butter and chives in a white bowl

Ooey, gooey, creamy mashed potatoes chock full of butter, milk, and garlic are what Holiday dreams are made of. But you don’t have to sacrifice your diet (or how you feel after) to get all that creamy goodness. In fact, with this mashed potato recipe, I bet you can’t even tell the difference! With a few easy (& healthy) swaps, my dairy free mashed potatoes will delight your guests and go easy on their gut!

What Makes This Recipe Work

Mashed potatoes are probably one of my most favorite side dishes of all time. I live for them smothered in gravy at Thanksgiving. These creamy mashed potatoes have all of the texture and flavor of regular old mashed potatoes but without any of the butter or heavy cream. Instead, I use almond milk (or coconut), vegan butter (or ghee if you prefer), salt, pepper, and garlic powder. I top mine with chives for a punch of flavor.

Ingredient Notes

potatoes: You can use Russet, Yukon Gold, or white potatoes for this recipe.

butter alternative: If you are allergic to dairy or if you prefer to stay 100% vegan, you can use coconut oil, olive oil, avocado oil, or vegan butter like Miyokos or Kite Hill instead of ghee. Ghee is clarified butter, where the dairy proteins and casein have been removed. My favorite ghee is 4th and Heart. Unfortunately, traces may remain, so if you are allergic to milk, definitely avoid ghee!

milk alternative: Use your favorite plant based dairy free milk alternative. My favorite coconut milk is Native Forest (I use full-fat). You can also use unsweetened almond milk if coconut milk isn’t your thing! You really can’t taste the coconut in this recipe though – just FYI. Make sure you mix up the coconut milk prior to measuring, as it separates in the can.

Mashed Potatoes in the Instant Pot with almond milk and vegan butter

How to Make Paleo Mashed Potatoes Without Dairy

Stove Top:

  1. Fill a large pot with water and add peeled potatoes. Bring potato pieces to a boil and cook until fork tender, about 12-14 minutes. Drain and return potatoes to the pot.
  2. Add remaining ingredients (minus the chives) to the pot and use an immersion blender to blend until creamy. Alternatively, you can use a potato masher – they will just be a little chunkier! Add more salt and pepper to taste. Serve topped with chives if desired. Enjoy!

Instant Pot:

  1. Add Potato chunks to the Instant Pot. Add water to cover potatoes completely (about 4-5 cups).
  2. Lock the lid and turn the vent to “sealing”. Cook on manual high pressure for 8 minutes.
  3. Manually release the steam. Drain the potatoes then add them back into the pot.
  4. Add in the remaining ingredients and mash well using a potato masher. Make them even creamier by blending with an immersion blender after!

russet Potatoes in water in the instant pot

Mary’s Tips & Tricks

Consistency: If your potatoes are too thick, slowly add more dairy free milk of choice until they reach the desired consistency!

Storage: Store leftovers in an airtight container in the fridge for 4-5 days.

FAQs

Can you freeze mashed potatoes? Yes. While I haven’t test this myself, you can store mashed potatoes in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave for 2-3 minutes or on the stove over medium heat for 5-7 minutes.

Are these mashed potatoes gluten free? Yes! Using the ingredients I have listen here, these mashed potatoes are gluten free. Be sure to check all labels if you swap an ingredient.

Are these mashed potatoes Whole30? Yes! The ingredients in the vegan butters listed above (as as well ghee) are Whole30 friendly. I bet your guests will have no idea these Whole30 mashed potatoes have no dairy!

How to make dairy free mashed potatoes with chicken broth? If you prefer to skip the milk alternative altogether, feel free to use chicken broth instead. They will still have a creamy texture from the vegan butter, with added flavor from the broth. Remember, if you are vegan, substitute vegetable broth instead.

paleo gravy being poured on mashed potatoes with roasted turkey in the background

More Delicious Paleo Thanksgiving Side Dishes

“Soy” Glazed Brussels Sprouts with Bacon

Thyme Roasted Radishes with Onion

Dairy Free “Cheesy” Broccoli Casserole!

Pin This Recipe

Dairy Free Mashed Potatoes with vegan butter - Pinterest pin

*This post contains affiliate links. This means if you use one of my links to make a purchase, I will receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

Whole30 mashed potatoes with vegan butter and chives in a white bowl
Print Recipe Pin Recipe

Creamy Dairy Free Mashed Potatoes {Whole30 + Vegan}

Yield: 6 people
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
The easiest, most delicious mashed potatoes! Russet potatoes blended with creamy vegan butter, garlic, & dairy-free milk. The BEST holiday side dish! Whole30, Vegan, Paleo, Gluten Free.
5 from 11 votes
Leave a Review »

Ingredients

  • 2 lbs russet or white potatoes, 4 large potatoes or 6 small, peeled and cut into fourths
  • 1/4 cup ghee, sub vegan butter for 100% dairy free
  • 1/3 cup dairy free milk of choice, coconut and unsweetened almond milk work great.
  • 1.5 tsp sea salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • chives, for garnish (optional)

Instructions
 

Stove Top

  • Fill a large pot with water and add peeled potatoes. Bring potato pieces to a boil and cook until fork tender, about 12-14 minutes. Drain and return potatoes to the pot.
  • Add remaining ingredients (minus the chives) to the pot and use an immersion blender to blend until creamy. Alternatively, you can use a potato masher - they will just be a little chunkier! Add more salt and pepper to taste. Serve topped with chives if desired. Enjoy!

Instant Pot

  • Add Potato chunks to the Instant Pot. Add water to cover potatoes completely (about 4-5 cups).
  • Lock the lid and turn the vent to "sealing". Cook on manual high pressure for 8 minutes.
  • Manually release the steam. Drain the potatoes then add them back into the pot.
  • Add in the remaining ingredients and mash well using a potato masher. Make them even creamier by blending with an immersion blender after!

Notes

If your potatoes feel too thick, slowly add more dairy free milk of choice until they reach the desired consistency!

Nutrition

Calories: 189kcal, Carbohydrates: 28g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 19mg, Sodium: 607mg, Potassium: 639mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 9mg, Calcium: 38mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Calories: 189
Author: Mary Smith {Mary's Whole Life}