This easy dairy-free mashed potatoes recipe makes a classic side dish with a twist. Mashed with minced garlic, plant-based milk, salt and pepper, and my homemade miso butter, this dish is bursting with flavor. Make in the blender or with a potato masher, and serve these vegan mashed potatoes as the perfect complement to any meal! 

What Makes This Recipe Great

Mashed potatoes are the perfect side dish for so many meals. They’re easy to make and delicious to eat, and almost everyone loves them. Whether you’re making a quick weeknight dinner or a holiday feast, these dairy-free mashed potatoes are a must-make side dish. 

My twist on this classic side is the addition of miso butter. It adds a deep, complex umami flavor that makes a seemingly simple side dish stand out among the crowd. Blended with minced garlic and topped with scallions, these miso butter mashed potatoes have simple ingredients but incredible flavor! Even better, they’re dairy-free, gluten-free, and vegan, and no one will know the difference!

Ingredient Notes

• Yukon Gold Potatoes: Gold potatoes have a really creamy texture, which is why they are great for this recipe. If you only have Russet potatoes or red potatoes on hand, they will work too. 
• Vegan Miso Butter: You can make my recipe for miso butter or use a vegan butter of your choice. See the tips below for more on this. 
• Garlic: Use fresh garlic cloves or a jar of minced garlic. Make sure your garlic is finely minced. You can substitute garlic powder in a pinch. 
• Dairy-Free Milk: Make sure you used unsweetened plant-based milk. You can use unsweetened almond milk, coconut milk, cashew milk, or your favorite! 
• Scallions: Optional. Use to garnish or omit if you prefer. 
• Salt: Use to taste. 
• Black Pepper: I used coarse ground pepper to taste for this recipe but you can use ground black pepper if you prefer. 

Step-by-Step Instructions

1. Add Yukon potatoes to a cold pot of water and salt generously. Bring the pot to a boil then lower it to a simmer and cook until potatoes are fork tender (about 20 minutes, but time will vary based on the size of your potatoes).
2. Once the potatoes are fork-tender, place them on a kitchen towel to pat dry. Do not let the potatoes get cold!
3. While the potatoes are almost done cooking, bring plant milk to a simmer with garlic to heat through.
4. Working with hot potatoes, carefully peel the skin off the potatoes, then pass them through the Vitamix Food Processor attachment with the vegetable shredding plate setting. Alternatively, use a ricer or potato masher. Refrain from fully processing or blending because you will end up with a gummy mess.
5. Transfer the potato mixture to a mixing bowl and fold in your miso butter until incorporated. Slowly add plant milk mixture 1/4 cup at a time and fold in. 
6. Finally, adjust to taste by adding salt, topping with green scallions, black pepper, and more miso butter if desired.

How to Make Miso Butter

Use this recipe for how to make miso butter in 3 ways! It’s super easy and is the perfect accompaniment to many recipes on my blog that call for miso butter. 

Recipe FAQs

Dairy-Free Mashed Potatoes with Miso Butter | Vegan

This easy dairy-free mashed potatoes recipe makes a classic side dish with a twist. Mashed with minced garlic, plant-based milk, salt and pepper, and my homemade miso butter, this dish is bursting with flavor. Make in the blender or with a potato masher, and serve these vegan mashed potatoes as the perfect complement to any meal! 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Course Side Dish

Cuisine American, Japanese

Servings 6 servings

Equipment

• Vitamix with Food Processor Attachment (with vegetable shredding plate)
• ricer
• potato masher
• mixing bowl

Ingredients

  

1x2x3x

• 2 lbs yukon gold potatoes
• salt
• 4-6 tbsp vegan miso butter* room temperature
• 2 cloves garlic finely minced
• 1/2-1 cup plant milk unsweetened
• 2-3 scallions thinly sliced
• cracked black pepper to taste

Instructions

 

• Add yukon potatoes to a cold pot of water and salt generously. Bring the pot to a boil then lower to a simmer and cook until potatoes are fork tender (about 20 minutes, but time will vary based on size of your potatoes).
• Once the potatoes are fork tender, place them on a kitchen towel to pat dry. Do not let the potatoes get cold!
• While the potatoes are almost done cooking, bring plant milk to a a simmer with garlic to heat through.
• Working with hot potatoes, carefully peel the skin off the potatoes, then pass them through Vitamix Food Processor attachment with the vegetable shredding plate setting or alternatively, use a ricer or masher. Do not fully process or blend because you will end up with a gummy mess.
• Transfer the potato mixture to a mixing bowl and fold in your miso butter until incorporated. Slowly add plant milk mixture 1/4 cup at a time and fold in.
• Finally, adjust to taste by adding salt if needed, topping with green scallions, black pepper and more miso butter if desired.

Notes

How to Make Miso Butter

Use this recipe for how to make miso butter in 3 ways! It’s super easy and is the perfect accompaniment to many recipes on my blog that call for miso butter. 

Expert Tips

• If you don’t want to make a full batch of miso compound butter beforehand, you can instead whip room temp vegan butter and 2-3 tbsp white miso paste on the spot! Use unsalted butter and add salt to taste.
• After your potatoes are fork-tender, do not let them get cold!
• Refrain from fully processing or blending because you will end up with a gummy mess.
• If you need to thicken your mashed potatoes, I recommend using a thickening agent like tapioca starch or arrowroot. These are agents similar to cornstarch. Start with a teaspoon, gently stir it in, and wait for at least a minute before adding more. 

Keyword dairy-free mashed potatoes, holiday, mashed potatoes, miso, miso butter, potatoes, scallions, thanksgiving

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