Whether it’s for Thanksgiving dinner or weeknight meals, today I’m going to show you how to transform the humble, simple potato into the best dairy free and lactose free mashed potatoes you’ve eaten in a long time. With a few simple ingredients, you’ll see this lactose free mashed potato recipe come together and you’ll just say “Woah” when you take that first bite.
In addition to being lactose and milk free, these awesome mashed potatoes are vegan, gluten free, top 9 free, and top 14 free. However, don’t let the free-from status fool you. They’re so dang delicious. Let’s get to work!
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First, Let’s Talk Potatoes
Before you jump into the world of mashed potatoes, it’s important to know which variety of potatoes is the best choice. Technically, all types of potatoes can be used to make mashed potatoes, however, not all mashed potatoes shine. Here are the most common types of potatoes you’ll find in grocery stores (explore a farmer’s market for more options):
Yukon Gold Potatoes
These potatoes will produce a creamy texture. They’re considered a middle of the road potato based on how much salt they absorb during the cooking process. They’re also a very versatile potato and can be used for boiling, baking, mashing, frying, and oven roasting.
Whilst they both have a yellow/gold skin, Yukon Gold potatoes aren’t the same thing as German Butterball potatoes, though, they both do well in the same cooking applications.
Red Potatoes
Red potatoes are considered waxy potatoes, and that’s because of how the skin feels in your hands. These potatoes shine when they’re used for boiling, baking, mashing, and oven roasting. However, if you really want delicious red potatoes, look up “smashed red potatoes recipe”. You’ll need a mallet for the smashing, but you won’t be disappointed.
When it comes to salt absorption during cooking, red potatoes tend to absorb the least amount of salt.
Russet Potatoes
Brown potatoes, also called russet potatoes are probably something you grew up with. When it comes to salt absorption during cooking, these potatoes will absorb the most salt. To see these potatoes shine, you’ll want to mash them, bake them, or deep fry them. You’ll want to avoid applications such as stew and soup, as these potatoes can fall apart, and not in a good way.
Fingerling Potatoes & Baby Potatoes
You’ll see lots of names for these types of potatoes including Red Thumb, Russian Banana. These potatoes have thin skins and are fantastic when you roast them, grill them, boil them, and pan fry them. If you haven’t explored grilling and pan frying potatoes, I encourage you to give it a go. The results are delicious.
New Potatoes
The term new potatoes indicates that you’re purchasing potatoes that haven’t gone through a curing or preserving technique. They’ve been recently harvested, and tend to have thin skins. They can really shine when you boil them, roast them, and steam them.
New potatoes also tend to do well in a stew situation, as long as the simmer and overall cook time isn’t excessively long.
Dairy + Lactose Free Mashed Potato Recipe Ingredients
Part 1 Ingredients
- 900g Organic Gold Potatoes (32 ounces/2 pounds)
- 785mL Water (28 ounces)
- 5 tsp Sea Salt
Part 2 Ingredients
- 60g Dairy Free Butter of Choice (12 teaspoons/2 ounces)
- 110mL Dairy Free Milk of Choice (4 ounces)
- 1 tsp Sea Salt
Ingredient Notes
Part 1 Sea Salt: You can reduce the amount of salt used in the water, however, this will impact the final flavour.
Milk of Choice: I recommend a plain unsweetened milk such as plain unsweetened almond milk. However, if that’s not your jam or you have an almond allergy, any plant milk will work including rice milk, cashew milk, oat milk, soy milk, and boxed/watery coconut milk.
If you manage a lactose intolerance rather than a milk/dairy allergy and have a lactose free milk you enjoy, use that as your milk of choice.
How to Make Fluffy Dairy-Free Mashed Potatoes
Start by washing, drying, peeling, and cubing your potatoes. You want to cut them into 1 or 2-inch chunks. Try to be consistent for even cooking. As you cube, place potatoes into a large pot that you can cook and mash them in.
Once they’re all in, add cold cooking water (more on that below). You want to cover the potatoes with water by about an inch. Add the 5 teaspoons of sea salt and give it all a little mix.
Heat the pot on high heat and bring the potatoes to a boil. Allow the potatoes to boil for 5 minutes.
Reduce to low heat and add a lid. Simmer your potatoes until they are easy to pierce with a fork. The simmering cooking time will vary based on the size of your potato cubes. Check on them after 10 minutes then go longer if needs based on the results.
Once done, drain your potatoes in a colander, then return the cooked potatoes to your pot. Immediately add the dairy free butter, dairy-free milk of choice, and 1 teaspoon of salt (Part 2 Ingredients). Using a potato masher, mash your potatoes until you’ve reached the desired consistency.
It’s important that you add the butter and milk quickly, as the heat of your potatoes will melt the butter. I like to mash the potatoes until they’re just about smooth, leaving only a few lumps. If you want to add seasonings such as thyme, rosemary, garlic, onion, or even BBQ seasoning, add them along with the milk and butter. The act of mashing will distribute your seasonings.
That’s it! You’re ready to add these to your holiday meal or random Thursday night dinner and enjoy. One of my kids say these are hands down, the absolute best mashed potatoes when you add crispy bacon bits on top. Said child is also a huge fan of bacon, for context, so you serve how you see fit.
Why Cold Water?
Interestingly, you should start your potatoes off in cold water, and for good reason. Unlike green vegetables with thin cell walls, you can’t add potatoes into boiling water and get the best results.
Since potatoes have a lot more starch, if you add them to boiling water, you end up gelatinizing the starch at the surface much too fast, which will leave you with a mushy exterior that will fall apart in the water.
On the other hand, if you start in cold water, it gives the potatoes a chance to come up to temperature at a better rate, which improves cooking. Starting in cold water will also produce a better end result as you have more even cooking, overall.
Alternative Recipe Directions
If you’d like to make another version of this recipe, which I’m told produces silky smooth, other worldly mashed potatoes, check out this recipe. I’ll warn you. You need to have a potato ricer (this is the one that I have) to make this style.
Is the effort worth it? I’d say yes, every so often, as one of my kids continues to tell me that those potatoes are the real deal and wants to learn how to make them so he can have them whenever his dairy free heart desires.
Sharing My Best Tips For Making Mashed Potatoes
Cook your potatoes in a large pot of salted water. This will add more flavour to the potatoes in the end, as they can absorb some of the salt whilst boiling and simmering.
Experiment with smoked salt. It will add an extra layer of deep flavor to your mashed potatoes in the end.
Avoid using unrefined or refined coconut oil in place of dairy free butter, unless you LOVE coconut flavor, as does everyone else who will be joining you at the dinner table.
Add cold butter to your piping hot potatoes and mash right away. This saves you from having to think about softening butter, or dirtying a dish to melt it down.
If you over-simmer your potatoes, you can end up with runny mashed potatoes. If a fork is able to “disintegrate” your simmered potato, use less butter and milk. Start with half the amount and go from there. This will affect the final taste, so try to avoid over simmering if you can.
Mashed Potato Storage
It’s pretty easy to store leftover mashed potatoes. Transfer any extras you have to an airtight container. Store in your fridge for up to 5 days and eat them them throughout the week. Do not freeze leftover mashed potatoes.
To reheat leftover mashed potatoes, you have a couple of options. First, place a serving in a small pot along with a little milk of choice. Heat on low heat and stir here and there until the potatoes are at the temperature you want.
The other option is to take a small baking tray and line it with parchment paper. Spread the mashed potatoes out and heat in your oven at 375f/190c until they’re at the temperature you want. If you’re a fan of crisp texture, once the potatoes are hot, switch your oven over to broil mode.
This will crisp up the top, but watch your potatoes like a hawk. You can go from “ohu that’s nice” to “crap, they’re burning” in a few blinks.
Creative Ways to Use Your Top 9 + Lactose Free Mashed Potatoes
You can take this easy dairy-free mashed potato and turn it into something that’s all your own. Here are a few ideas to get you started:
Shepherd’s Pie: You can use these potatoes as the topping for a traditional shepherd’s pie or cottage pie.
Mashed Potato Tots: You can make pan fried mashed potato tots, or cook them up in your air fryer. This recipe on RAISE show you how to make them.
Taco Inspired Mashed Potatoes: Add taco seasoning to your mashed potatoes in the final step along with the milk and butter. After plating mashed potatoes, add a little dairy free sour cream and scoop of salsa on top. If you enjoy tacos, you’re in for a real treat.
Meatloaf & Mashed Potato Cupcakes: This is an excellent option if you have little kids. Start by making meatballs in a muffin tin. Once they’re out, load mashed potatoes into a disposable decorator bag with a tip of your choice and pipe a design. For best results and easy piping, use a large tip. You can chop a little fresh herbs for garnish, or even load something like dairy free sour cream into a bag without a tip and pipe little white dots all over.
I did this with my kids when they were little, and they had a blast.
More Delicious Potato Recipes
If you’re needing more delicious potato recipes to try this time of year, I’ve got you covered. These are all dairy free, lactose free, gluten free, and top 9 free. Whilst there isn’t a dairy product in sight, and the recipes are super inclusive, don’t let that fool you. I’m told by people without food allergies that these recipes are amazing.
- Vegan Mashed Sweet Potatoes Recipe (my tasters say this is a perfect side dish for Thanksgiving)
- Mushroom & Potato Casserole Recipe (one of my kids’ favorite side dish)
- Creamy Dairy Free Breakfast Potatoes Recipe (vegan, top 9 free, low histamine)
- Egg Free Breakfast Casserole Recipe (potato based, top 9 free, top 14 free)
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Answering Your Questions About This Dairy + Lactose Free Mashed Potato Recipe
Can I make these lactose free mashed potatoes in a pressure cooker?
Yes, you can use an Instant Pot or pressure cooker. To use a pressure cooker or IP, place the cubed potatoes inside, then add enough water to ensure you won’t have a burn error. I’d cover at least half of the potatoes with water.
Pressure cook on high, and start with 15 minutes. Once you’re happy with the potatoes, drain off the excess water using a colander, then return them to your pressure cooker or IP liner.
Add the remaining ingredients and use a potato masher to mash. Since the liner is basically a huge pot, and the bottom is flat, it’s easy to use it as a mashing vessel. That’s it. You’re ready to serve and enjoy.
Is it possible to use an electric hand mixer instead of a potato masher?
Yes, it is possible. For best results, go slowly, as it’s easy to overwork the potatoes with this method. When mashed potatoes are over-worked, they take on a gluey consistency, rather than a fluffy and creamy texture.
To use this method, transfer the drained potatoes into a large bowl, add the remaining ingredients, then mix on low speed to start. Increase the speed a bit until you reach the perfect consistency, then stop.
Is Earth Balance dairy-free butter the best choice for making these mashed potatoes?
Honestly, any plant-based butter (sometimes called a vegan buttery spread) will work. These days most grocery stores carry at least one plant-based butter, and Earth Balance happens to be one of the more popular brands due to the cost, and nationwide distribution.
Some would tell you that Earth Balance is the best choice whilst others would make an argument for other brands, especially nut based brands as they tend to have a deep flavor when compared side-by-side.
Ultimately, any dairy-free butter that you feel has a great taste is the best choice. The last thing you want to do is to use a DF butter that you find to be meh in your mashed potatoes. That’s a recipe for disaster.
If you’re unsure because you’re new to dairy free living, the best way to find out what you like best is to sample all of the options available to you. Always be sure to read the ingredients to ensure they’re safe for you before purchasing. You can really understand the taste and performance of a plant-based butter by spreading it on toast and eating that.
Can I use vegetable broth instead of the milk of choice?
Yes. You could use chicken broth, vegetable broth, stock, or even a bone broth when making these creamy potatoes. Whilst you won’t have the exact same results as the original recipe, I think you’ll still be happy in the end.
Just be sure to manage your expectations when making a swap like this and you’re good to go.
Could I use olive oil instead of dairy free butter?
Yes, you can use olive oil, however, it won’t produce the creamiest mashed potatoes possible. Don’t get me wrong, they’ll still be good, but you’ll miss the slight buttery flavor along with a little bit of the function.
I’ve made mashed potatoes with both oil and butter, and I can tell you that oil is a great way to make the recipe if that’s all you can have.
Would this recipe taste good with garlic?
Garlic would be a great choice where extra ingredients are concerned. You could use garlic cloves, garlic powder, or my personal fave, garlic granules to incorporate a delicious garlicky flavour.
You’ll want to avoid using too much garlic, especially if you’re serving friends and family, rather than just yourself. And if you’re wondering what too much garlic is, that’s when it’s really all you can taste. You want there to be a balance. They key to not going over is to add a small amount, mix, and sample. If it still needs more, then add. Remember, you can always add more, but you can’t take any away.
What types of main dishes would pair well with these mashed potatoes?
There are so many different main dishes that will pair well with this lactose free mashed potato recipe. For starters, there’s a classic meat and potatoes approach. My kids would all jump at this delicious recipe for oven baked ribs as their top pairing choice.
if you need vegan options, something like this recipe for a faux pulled pork would be a great main dish. If you’re a fan of tofu, crispy smoky firm tofu cubes would be another great option. Big Mountain Foods and Pumfu sell soy free tofu in case you need it.
The cool thing about mashed potatoes is that they’re really a blank canvas and will pair well with just about anything. Heck, you could even make burger patties, skip the bun, and have mashed potatoes on the side instead.
