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dairy free mashed potatoes with miso butter in a pink bowl
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5 from 1 vote

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! 
Prep Time10 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American, Japanese
Keyword: dairy-free mashed potatoes, holiday, mashed potatoes, miso, miso butter, potatoes, scallions, thanksgiving
Servings: 6 servings


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


  • 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


  • 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.


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.