Ultra Creamy Dairy Free Mashed Potatoes

Ultra-Creamy Dairy-Free Mashed Potatoes

This Ultra-Creamy Dairy-Free Mashed Potatoes Recipe is a dairy-free and vegan side dish containing rich and savory potatoes. It’s a side like this that guests pay closest attention to, so as not to miss the chance for seconds.

5 from 2 votes
Ultra Creamy Dairy Free Mashed Potatoes
Print Recipe

Ultra-Creamy Dairy-Free Mashed Potatoes

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 324kcal


  • 1 head garlic
  • 4 teaspoons avocado oil (or other neutral oil) - divided
  • 6 large potatoes - preferably Russet or Yukon
  • ½ cup dairy-free butter - melted
  • ½ cup canned coconut milk
  • ½ teaspoon kosher or fine sea salt - plus more to taste
  • teaspoon freshly ground black pepper - plus more to taste
  • 2 sprigs fresh rosemary
  • 4-6 sprigs fresh thyme


  • Preheat the oven to 400°F. Peel any loose outer layers from the garlic and discard. Using a sharp knife, cut ¼ to ½ inch off the top of the cloves, to expose the individual cloves of garlic. Place onto aluminum foil and drizzle with 2 teaspoons avocado oil. Wrap foil entirely around to close and bake for 40 minutes.
  • Wash potatoes well and toss into a pot (optional to peel potatoes first, but I recommend leaving unpeeled for extra flavor). Fill pot with water, 2-3 inches above the potatoes. Sprinkle generously with salt and bring to a boil. Cook potatoes for 30 minutes, or until you can insert a toothpick into the center of the potatoes with ease. Strain, pat dry as best you can, and add back to the pot.
  • With a knife, cut potatoes into large chunks (this will help with mashing). Squeeze the head of roasted garlic into the pot so that the roasted cloves pop out. Add melted dairy-free butter, coconut milk, ½ teaspoon salt, and teaspoon pepper. Mash potatoes using a hand blender on pulse or using a potato masher or a fork. Be sure not to over mash, as the potatoes will get gummy. Instead, mash until just combined and finish any last forgotten large pieces with a fork.
  • In a small skillet, add 2 teaspoons avocado oil and bring to medium-high heat. When hot, add sprigs of rosemary and thyme and fry herbs until crispy and perfumed (a couple seconds each side for the thyme and a bit longer for the rosemary). Lay on paper towels to absorb any excess oil and sprinkle with a bit of salt.
  • Transfer mashed potatoes to a serving bowl and top with fried rosemary and thyme. Add a dollop more butter, and more salt and pepper, to taste.


Nutrition Facts
Ultra-Creamy Dairy-Free Mashed Potatoes
Amount Per Serving
Calories 324 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g35%
Sodium 140mg6%
Potassium 932mg27%
Carbohydrates 28g9%
Fiber 5g20%
Protein 6g12%
Vitamin A 40IU1%
Vitamin C 26.1mg32%
Calcium 70mg7%
Iron 7.3mg41%
* Percent Daily Values are based on a 2000 calorie diet.


Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Creamy Garlic Hannah Sunderani Mashed Potatoes
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