These flavorful dairy-free mashed potatoes require no dairy substitutes but simple ingredients you already have on hand. The recipe is super easy, making it the perfect dish for any occasion!
You can keep the texture chunky and rustic or make it creamy - either way, these no-dairy mashed taters will surely please every guest at your table.
![Dairy-free mashed potatoes in a bowl topped with caramelized onions.](https://www.all-thats-jas.com/wp-content/uploads/2022/06/the-best-dairy-free-mashed-potatoes-1200x1800.jpg)
Effortless to make, they are best with hearty mains like turkey roast or meatloaf, but I also like to eat them alone or accompanied by vegetables.
This recipe has been handed down for generations, and it's a winter dish we serve at our house, often alongside baked sauerkraut. So you have to try it - they're made to go together!
If caramelized onions are not your thing, you can strain them and use the fragrant oil or make these classic mashed potatoes.
๐ NOTE: Looking for the FULL recipe to print? You can find it below in the recipe card!
๐ Ingredients and Notes
To season them, you only need three ingredients for these no-milk mashed potatoes, plus salt and freshly ground pepper.
With these basic pantry staples, you can make mashed potatoes without milk that will rival any traditional recipe.
- Potatoes - starchy types (*see below).
- Onion - yellow, white, or sweet onion is the best. Red onion variants aren't suitable. So why do we need onion? First, giving the spuds a strong flavor is important when eliminating rich and creamy ingredients like butter or cream. Second, they taste freaking fabulous!
- Oil - we need ¼ cup of oil. Fats can make your food taste better, so don't shy away from using them! A good option is neutral-flavored oil such as canola, vegetable, corn, or grapeseed oil are all good options. You can also use olive oil if that is your preference.
What are the best potatoes for mashing?
- I prefer Russet (Idaho) potatoes - The most prevalent variety that will mash smoothly and readily absorb whatever delicious additions you choose to include, such as caramelized onions in this recipe.
- Yukon Gold - They don't mash quite as fluffy, but they balance starch and moisture perfectly. Not only do you get that natural buttery flavor, but these guys don't absorb as much water, so it's easy to keep them from getting too mushy.
Waxier ones, like red, are perfect for dishes where you want them to maintain their shape, like potato salad or adding into soups, but they don't mash well.
Even if you are not lactose-intolerant, you'll make this delicious side dish repeatedly.
There are so many options for making them vegan, but in this recipe, you don't have to substitute dairy-based ingredients for plant-based ones.
They are what I like to call "accidentally vegan" and amazingly flavorful. Here's how to make the best dairy-free mashed version:
๐ช How to make vegan mashed potatoes
- First, sauté finely diced onion in oil until browned but still soft. Set aside.
- Then, cook peeled and diced potatoes in salted water until tender. Or you can start with potatoes and sauté onions while they are cooking.
- Next, drain them, return them to the pan, and add the onions with the oil.
- Last, mash or whip until smooth or leave chunky (that's how I like them); season generously with freshly ground black pepper.
๐ฉ๐ณ Helpful Tips For Best Mashed Potatoes
- Be sure to use cold water for boiling potatoes. They will gradually come up to temperature and cook evenly through.
- Instead of a potato masher, you can use a hand mixer or a ricer to mash them to your desired consistency. Mix in the onions if you're using a ricer after mashing the potatoes.
- Don't overmix potatoes. I like just slightly smashing them. If you beat them with a hand mixer for too long, you can overwork the starches causing potatoes to have a gluey texture. This is true for the regular mashed recipe too.
- If you like a more rustic texture, cook the potatoes with the skin on. Remember that you should use Yukon gold as their skin is much thinner and better suited.
๐ฝ What goes with dairy-free mashed potatoes?
A variety of main dishes go perfectly with a side of dairy-free mashed potatoes. Here's a list of my favorite main entrées that I know you will love too:
- Lithuanian Unstuffed Cabbage Rolls
- German Instant-Pot Beef Stew
- Swedish Meatballs - Svenska Köttbullar
- Classic Bosnian Stuffed Cabbage Rolls
- Herb-Roasted Spatchcock Chicken
We seldom have leftovers from this fantastic dish. Still, if you do, you can use them by replacing raw potatoes and onions in German potato pancakes or this yummy British concoction called bubble and squeak.
โ Frequently Asked Questions
Mashed potatoes are best fresh. However, they can be made a day or two ahead. When I plan big holiday meals like Thanksgiving or Christmas, I make them hours prior and keep them at room temperature - since there isn't any dairy in them, there's no risk of spoiling.
You can reheat them in the oven, crockpot, or microwave.
Oven: Place them into a greased oven-safe dish, sprinkle with a bit of broth or water, and cover with aluminum foil. Place in a preheated oven at 350 F until heated through, about 15-20 minutes, stirring occasionally.
Crockpot: Heat them on high for 1 to 1 ½ hours, giving them a good stir halfway through.
Microwave: Heat individual portions in a microwave-safe dish for 1 minute at a time until thoroughly warmed.
I haven't tried freezing this recipe (there are never any leftovers). Mashed potatoes need a good deal of milk and butter to keep their texture when frozen, but since there's a decent amount of oil here, they might be suitable for freezing.
More potato recipes to try
Did you know you can make desserts with potatoes? Try my no-bake peanut butter and potato candy and my favorite no-bake potato chocolate rum bars!
๐งก LIKED THIS RECIPE? Leave a โญโญโญโญโญ rating and/or a review in the comments section. ๐ HUNGRY FOR MORE? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
๐ Recipe
Dairy-Free Mashed Potatoes with Caramelized Onions
Ingredients
- 2 pounds potatoes, peeled and quartered
- 1 onion, finely chopped
- ยผ cup oil
- Salt and freshly ground pepper to taste
Instructions
- In a small skillet, heat the oil over medium-low heat. Add onions and season lightly with salt. Cook the onions, stirring frequently, until caramelized but not burnt, 15-20 minutes.
- In a medium saucepan, bring potatoes and enough water to cover by 1 inch to a boil; add ยฝ teaspoon of salt. Cover, reduce heat and simmer until tender, 15 to 20 minutes.
- Drain the potatoes and return to the pan. Add the onions with all of the oil. Mash with a potato masher or hand mixer until desired consistency.
- Season with freshly ground black pepper. Serve immediately.
Notes
- Be sure to use cold water for boiling potatoes. They will gradually come up to temperature and cook evenly through.
- Instead of a potato masher, you can use a hand mixer or a ricer to mash them to your desired consistency. Mix in the onions after mashing the potatoes if you're using a ricer.
- Don't overmix them. I like just slightly smashing them. If you beat them with a hand mixer for too long, you can overwork the starches causing potatoes to have a gluey texture. This is true for the regular mashed tater recipe too.
- If you like a more rustic texture, cook the potatoes with skin on. In that case, you should use Yukon gold kind as their skin is much thinner and better suited.
- For even more flavor, sauté minced garlic clove with the onions.
- If you don't like onion texture, strain them after cooking and only add the fragrant oil to the potatoes.
- Best served immediately.
- For the best results, read additional tips in the post above.
- Nutrition information is approximate and meant as a guideline only.
Dee says
Can this recipe with onions be made with boxed potatoes?
Jas says
Yes, I don't see why not!
Carol, The Red Painted Cottage says
Jas, This looks delicious and I can't wait to make it. Thank you for sharing this at Share Your Style! I've pinned this.
Jas says
Thank you, Carol! Hope you like it ๐
Jann Olson says
Hi Jaz, I wanted to feature you at SYC tomorrow, but I'm not seeing a link party list or link back to SYC. ๐
hugs,
Jann
Jas says
Hi, Jann! Thank you for wanting to feature me. I generally add the link back to the blog I've been featured on in the post that has been featured. I haven't gotten around creating a party list yet. ๐
Carrie @ Carrie's Home Cooking says
I just pinned your amazing potatoes, it looks delicious! Perfect for a Thanksgiving feast. Thanks so much for sharing with us at Whisk It Wednesday. Have a great week and come back to see us real soon!
Carrie
Jas says
Thank you, Carrie! Hope you'll like them as much as I do ๐
Jann Olson says
I love caramelized onions, but I would never have thought to add them to potatoes. Anxious to give these a try! Thanks for sharing with SYC.
hugs,
Jann
Jas says
They give potatoes such a wonderful flavor ๐
Mary says
Jas, these look so yummy. I would definitely gobble them up and of course add a bit of the garlic. It would make a great side dish with the turkey!
Jas says
It goes great with the turkey, Mary! I love love love it with sauerkraut and some smoked meat. My favorite:)
Teresa says
Hi Jas, I would never have thought about making mashed potatoes without milk, but your recipe sounds tantalizing! I have to give this a try. Thanks so much for sharing it with us at the #BloggingGrandmothersLinkParty! I've pinned and shared!
Jas says
Hi, Teresa! You should definitely try it. It's such a good winter side.
Amber Harrop says
These sound delicious I am going to try them and Thank you to your Granny for the recipe
Jas says
Thanks, Amber! Hope you'll like them.
Sheri says
Oh. my. goodness. I want some. Thanks for sharing this in the To Grandma's House We Go Link Party! It has been pinned. Remember to follow all of us and we hope to see you back this Wednesday!
Jas says
Thank you, Sheri!
Angie Rose says
Hi Jas! This looks absolutely delicious! I am such the sucker for mashed potatoes. Adding caramelized onions? Perfection! Thank you so much for sharing with us at Dishing It & Digging It & congratulations on being featured this week!
Jas says
Hi, Angie! I could eat them daily too ๐ Thank you for the feature! I'm honored!!
Vanessa says
Awesome recipe and I am going to make these for Thanksgiving. Thank you for sharing at Dishing it and Digging it and you are one of our features this Sunday. Thank you again.
Jas says
Thanks, Vanessa! They'll be on my Thanksgiving table too ๐