You don’t need any nut milk or vegan butter to make these dairy-free Yukon gold mashed potatoes super creamy and flavorful. All it takes is a mix of garlic-infused olive oil and vegetable stock for a silky, light potato side dish.  

A plate of mashed potatoes topped with melted butter and chopped chives, with a small bowl of chives on the side. A wooden-handled spoon rests on the plate.

My mother has been dairy-free for as long as I can remember. She has also always been the mashed potato queen, contributing this mashed sweet potato casserole to Thanksgiving every year and making many other quick variations for weeknight meals.

Thirty years ago, there was not the alt milk and butter selection that there is today. It was cases of sad rice dream which did little to replicate the creamy mouthfeel of full fat dairy. So she found her own substitutions and hacks that didn’t require any specialty products.

A bowl of whole potatoes surrounded by a small jar of olive oil, garlic cloves, chopped herbs, and a bowl of broth on a white surface.

Whereas some holiday sides like dairy-free scalloped potatoes require some sort of plant-based milk and a bechamel, with mashed potatoes you can make them rich, creamy and flavorful by simply using the best base ingredients: just olive oil, a splash of stock or broth, the right potato, and a good mashing technique.

In the case of these dairy-free mashed potatoes, I’m using a quick garlic-infused olive oil to replace the usual butter. It’s in step one of the recipe because you can, in theory, make it days in advance. However, a quick infusion works during the time it takes for your potato pot to come to a boil.

How to make dairy-free mashed potatoes:

Five peeled potatoes sit on a round beige plate, placed on a white marble surface.
Peel the Yukon gold potatoes and dice.
A stainless steel pot filled with evenly chopped yellow potatoes, ready for cooking, sits on a white countertop.
Cover with an inch of cold water and boil until tender.
A stainless steel saucepan with olive oil and a few slices of garlic on the bottom, sitting on a white marble surface.
Make the garlic-infused olive oil in a small saucepan.
A white colander filled with peeled, chopped boiled potatoes sits on a light surface, ready for further preparation.
Drain the potatoes and add back to the pot.
A stainless steel pot with mashed potatoes being lifted by a metal masher, showing a yellow, fluffy texture. The background is a bright white surface.
Mash the yukon gold potatoes with the stock and garlic oil.
A hand pours melted butter from a small glass pitcher onto a bowl of mashed potatoes. A small bowl of chopped herbs sits nearby on a white surface.
Transfer to a serving platter and top with another drizzle of oil.

For the record, my mother usually uses plain olive oil, so if you’re in a hurry, you can easily skip this step and use a good quality drizzling oil.

The stock replaces the usual milk or heavy cream, giving the potatoes a smoother texture as you mash them. This olive oil stock combo is the same approach I take with these easy spinach mashed potaotes which are a longtime fan favorite over here (and also my mother’s brain child!)!

A hand pours olive oil onto a plate of mashed potatoes. A small bowl of chopped green herbs sits to the side on a white surface.
A bowl of mashed potatoes garnished with chopped chives sits on a white surface, with a wooden-handled spoon and a small bowl of extra chives nearby.

Perhaps the most important element of these dairy-free mashed potatoes are the potatoes themselves. Yukon gold is my favorite variety for mashing because they have a natural sweetness, gorgeous yellow color, and a starchy density that make them easy mash while still being rather light on the spoon.

For the best results you can use a ricer to create a perfect lump-free Yukon gold mashed potatoes, but since most people don’t own this tool, I’ve suggested using a regular masher or fork. I personally don’t mind if there are a few potato chunks or small pieces of peel!

A hand holds a spoonful of mashed potatoes topped with chopped chives, with a plate of mashed potatoes and a small bowl of chives in the background.

Read on for these easy, creamy dairy-free mashed potatoes and make sure to check out the archives for tons of other gluten-free dairy-free sides!

With health and hedonism,

Phoebe

A hand holds a fork, scooping creamy mashed potatoes garnished with chopped chives on a gray plate. A small bowl of extra chives sits nearby on a white surface.
A plate of mashed potatoes topped with melted butter and chopped chives, with a small bowl of chives on the side. A wooden-handled spoon rests on the plate.

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Creamy Dairy-Free Yukon Gold Mashed Potatoes

You don’t need any nut milk or vegan butter to make these dairy-free Yukon gold mashed potatoes super creamy and flavorful. All it takes is a mix of garlic-infused olive oil and vegetable stock for a silky, light potato side dish.

This recipe is naturally gluten-free and can also easily be low FODMAP if you use LF stock.

For the smoothest possible texture, instead of mashing the potatoes, use a ricer.

Course Side Dish
Cuisine American
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword easy, lowFODMAP, quick, stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • 1/3 cup olive oil
  • 4 cloves garlic crushed
  • 2 pounds Yukon gold potatoes peeled and cut into 1-inch cubes (about 5 medium)
  • 1/4 cup vegetable or chicken stock
  • Sea salt
  • Chives for garnish

Instructions

  • Make the garlic infused oil: In a small saucepan or pot, gently heat the olive oil and garlic over medium heat until sizzling. Remove from the heat and allow the oil to sit until the potatoes are ready (you can make this days in advance and store in the fridge and/or do a bigger batch using this garlic-infused oil recipe). Fish the cloves out with tongs and discard; set the oil aside.
  • Place the Yukon gold potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously. Bring to a boil and cook until the potatoes are fork tender, 10 to 15 minutes.
  • Drain the potato mixture and return to the pot along with the stock, 1/2 teaspoon salt, and half the oil. With a fork or masher, smash the potatoes until smooth. Add more stock or oil if the potatoes seem too thick and dry. Taste for seasoning.
  • Transfer the dairy-free mashed potatoes to a serving bowl and drizzle with the remaining garlic oil and garnish with chives.