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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, 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
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).
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 simmer with garlic to heat through.
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.
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, topping with green scallions, black pepper, and more miso butter if desired.
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.
Recipe FAQs
Can I use a 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.
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!
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.
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.
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 😍
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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