Creamy Dairy-Free Mashed Potatoes with Miso Butter

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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, these non-dairy mashed potatoes dish is bursting with flavor.

a bowl of mashed potatoes topped with scallions and miso butter

What Makes This Recipe Great

Mashed potatoes are the perfect side dish for so many meals. They’re easy to make with simple ingredients and delicious to eat, and almost everyone loves them. Whether you’re making a quick weeknight dinner or a holiday meal, these creamy, 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 will be a recipe staple for anyone with a dairy allergy or who is vegan! Your non-vegan friends won’t miss the lack of dairy since it’s bursting with extra flavor from the miso butter.

Make in the blender or with a potato masher, and serve these vegan mashed potatoes as the perfect complement to any meal! These potatoes are also a hit during the holiday season, especially at Thanksgiving dinner.  

Ingredient Notes

a photo of recipe ingredients
  • Yukon Gold Potatoes: Gold potatoes have a really creamy texture, which is why these kinds of potatoes are great for this recipe. If you only have yellow potatoes, 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 dairy-free butter or vegan buttery spread (like Earth Balance) 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 use unsweetened plant-based milk. You can use unsweetened almond milk, rice milk, coconut milk, cashew milk, soy milk, or your favorite non-dairy milk! 
  • Scallions: Optional. Used to garnish the top of the mashed potatoes 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 large pot filled with cold water and salt generously. Turn the burner to high heat and bring the pot to a boil then lower it to medium-low heat until it comes 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.
a pot filled with ingredients to make miso butter

Expert Tips & Tricks

Butter Swap: *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.

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. 

a bowl filled with dairy-free mashed potatoes topped with miso butter and scallions

Recipe FAQs

Can I use an electric hand mixer to make these dairy-free mashed potatoes? 

Yes! If you would prefer to use a hand mixer rather than a blender or potato masher, you can. However, be careful not to over-mix the potatoes. 

Is this recipe gluten-free? 

All the ingredients used here are gluten-free. However, if you are strictly gluten-free, be sure to check the labels of your ingredients for any cross-contamination in the manufacturing process. 

Are these dairy-free mashed potatoes also vegan?

Yes! This recipe is both dairy-free and vegan. 

Can I use water instead of plant-based milk in these mashed potatoes?

You can. However, they will not be as creamy. You can also use water + more vegan butter instead of milk, and this will keep them creamy. 

How do I store these?

For best results, allow the potatoes to come to room temperature, and then store them in an airtight container in the refrigerator. 

What if my potatoes are too thin?

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. 

Try These Dairy-Free Recipes…

Butternut Squash Risotto 

Creamy Vegan Corn Chowder

Vegan No Blend Cacio e Pepe

Garlic Parm Broccoli Bites

Baked Miso Polenta

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

Dairy-Free Mashed Potatoes with Miso Butter | Vegan

5 from 1 vote
Servings: 6 servings
Prep: 10 minutes
Cook: 30 minutes
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! 

Equipment

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

Ingredients 

  • 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. 

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Remy Park

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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2 Comments

  1. Miso butter?! What had I never thought of it?? And in these mashed potatoes? Divine! Will be a staple in our family at every holiday feast from now on 😍

    5 stars