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This easy dairy-free mashed potato recipe makes a classic side dish with a twist. Tossed with minced garlic, plant-based milk, salt and pepper, and my homemade miso butter, this dish is bursting with flavor. Make in a 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 many meals. They are easy to make and delicious to eat and are loved by almost everyone. Whether you’re making a quick weeknight dinner or a holiday meal, 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 in a crowd. Mixed 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 vegetarian, and no one will know the difference!
Material notes
- Yukon Gold Potatoes: Golden potatoes have a really creamy texture, which is why they’re great for this recipe. If you only have russet potatoes or red potatoes on hand, those will work too.
- Vegan Miso Butter: You can make my recipe for miso butter or use your favorite vegan butter. See the tips below for more on this.
- Garlic: Use fresh garlic cloves or a jar of minced garlic. Make sure to mince your garlic finely. 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, coconut milk, cashew milk, or your favorite!
- Scallions: optional Use as a garnish or topping if you like.
- Salt: Use to taste.
- Bell Pepper: I used coarse pepper to flavor this recipe but you can use black pepper if you prefer.
Step by step instructions
- Add Yukon potatoes to a cold bowl and season generously with salt. Bring the pot to a boil then lower it to a simmer and cook until the potatoes are fork tender (about 20 minutes, but time will vary based on the size of your potatoes).
- When the potatoes are fork-tender, place them on a kitchen towel to dry. Don’t let the potatoes get cold!
- When the potatoes are almost cooked, bring the milk to a boil to heat through the garlic.
- Working with the hot potatoes, carefully peel the skins off the potatoes, then put them through a Vitamix food processor attachment with the vegetable shredding plate setting. Alternatively, use a rice or potato masher. Refrain from processing or mixing completely because you will end up with a sticky mess.
- Transfer the potato mixture to a mixing bowl and fold in your miso butter until smooth. Gradually add the plant milk mixture 1/4 cup at a time and fold in.
- Finally, adjust to taste by adding salt, green scallions, black pepper, and topping with more miso butter if desired.
How to Make Miso Butter
How to use this recipe to make miso butter in 3 ways! It’s super easy and the perfect accompaniment to many of the recipes on my blog that call for miso butter.
Expert tips
- If you don’t want to make a whole batch of miso compound butter in advance, you can substitute room temp vegan butter and 2-3 tablespoons of white miso paste on the spot! Use unsalted butter and add salt to taste.
- After your potatoes are fork-tender, don’t let them cool!
- Refrain from processing or mixing completely because you will end up with a sticky mess.
- If you want to thicken your mashed potatoes, I recommend using a thickening agent like tapioca starch or arrowroot. These are similar agents to cornstarch. Start with a teaspoon, stir gently and wait at least a minute before adding more.
Recipe FAQs
Yes! If you prefer to use a hand mixer instead of a blender or potato masher, you can. But be careful not to mix the potatoes too much.
All ingredients used here are gluten-free. However, if you’re strictly gluten-free, be sure to check your ingredient labels for any cross-contamination in the manufacturing process.
Yes! This recipe is both dairy-free and vegetarian.
You can. However, they will not be as creamy. You can use water + more vegan butter instead of milk and it will keep them creamy.
Dairy-Free Mashed Potatoes with Miso Butter | vegan
- 2 pounds Yukon Gold Potatoes
- salt
- 4-6 spoon Vegan Miso Butter* At room temperature
- 2 cloves garlic Mince finely
- 1/2-1 the cup plant milk unsweetened
- 2-3 scallions thinly sliced
- Cracked black pepper to test
Add Yukon potatoes to a cold bowl and season generously with salt. Bring the pot to a boil then lower the heat and cook until the potatoes are fork tender (about 20 minutes, but time will vary based on the size of your potatoes).
Once the potatoes are peeled, place them on a kitchen towel to dry. Don’t let the potatoes get cold!
When the potatoes are almost done cooking, heat the milk with the garlic.
working with hot Potatoes Carefully peel the skins from the potatoes, then put them through a Vitamix food processor attachment with the vegetable shredding plate setting. or alternatively, Use a ricer or masher. Do not fully process or mix because you will end up with a sticky mess.
Transfer the potato mixture to a mixing bowl and fold in your miso butter until smooth. Gradually add the 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
How to use this recipe to make miso butter in 3 ways! It’s super easy and the perfect accompaniment to many of the recipes on my blog that call for miso butter.Expert tips
- If you don’t want to make a whole batch of miso compound butter in advance, you can substitute room temp vegan butter and 2-3 tablespoons of white miso paste on the spot! Use unsalted butter and add salt to taste.
- After your potatoes are fork-tender, don’t let them cool!
- Refrain from processing or mixing completely because you will end up with a sticky mess.
- If you want to thicken your mashed potatoes, I recommend using a thickening agent like tapioca starch or arrowroot. These are similar agents to cornstarch. Start with a teaspoon, stir gently and wait at least a minute before adding more.
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