Garlic mashed potatoes are non-negotiable on a cozy dinner table, but most versions lean hard on butter and cream. These homemade garlic mashed potatoes give you that same silky, garlicky comfort using olive oil and oat milk instead, so they're naturally dairy free and gluten free with zero compromise on flavor.
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This is my go-to dairy free mashed potatoes recipe for weeknights and holidays, just like this polenta recipe. You roast a whole head of garlic until sweet and mellow (no harsh garlic burn), simmer russet and Yukon Gold potatoes until tender, then mash them with warm oat milk and good olive oil. From start to finish, you're looking at about 45 minutes, most of it hands-off. Easy enough for a Tuesday, special enough for company.
If you've ever made "healthy" mashed potatoes that turned out bland, watery, or strangely gluey, this method fixes that. As a holistic nutritionist and forever mashed-potato fan, I've tested different potato types, milk alternatives, and garlic methods so you get creamy, fluffy, best-garlic-mashed-potatoes energy without any dairy, and with clear tips to tweak the texture exactly how you like it.
Jump to:
- Why You'll Love These Homemade Garlic Mashed Potatoes
- Dairy Free Mashed Potatoes Ingredients
- How to Make Dairy Free Mashed Potatoes
- Easy Mashed Potatoes Tips
- Dairy Free Mashed Potatoes Substitutions
- Dairy Free Mashed Potatoes FAQs
- Serving Suggestions
- Storage Tips
- Recipes to Pair With Mashed Potatoes
- 📖 Recipe
- 💬 Comments
Why You'll Love These Homemade Garlic Mashed Potatoes
- Truly creamy, no dairy: Olive oil, oat milk, and roasted garlic make rich, silky mashed potatoes with zero butter or cream.
- Big garlic flavor, not harsh: Roasting the garlic makes it sweet, mellow, and cozy, not sharp or overpowering.
- Naturally gluten free: Just potatoes, garlic, olive oil, and plant milk. Simple, whole-food ingredients.
- Easy enough for busy nights: Simple steps, everyday ingredients, and ready in about 30-40 minutes.
- Holiday-table approved: Fluffy, savory, and comforting enough to sit next to your favorite main dish, like this roasted turkey breast recipe.
- Kid- and crowd-friendly: Familiar flavor, just made with better-for-you swaps behind the scenes.
Dairy Free Mashed Potatoes Ingredients
You don't need anything fancy to make easy garlic mashed potatoes that taste like a hug in a bowl.
- Potatoes: I love Yukon Gold potatoes here for naturally creamy, buttery texture, and I like to mix Yukon Gold and Russet for extra fluff.
- Garlic: A whole head (or two) of garlic gets roasted until soft and golden, then mashed into the potatoes for sweet, deep garlic flavor.
- Oat milk: Use unsweetened, plain oat milk for the best flavor. It's a neutral, creamy, non-dairy milk, and blends beautifully into mashed potatoes.
- Extra-virgin olive oil: Adds richness, body, and that classic "mashed potato" feel without dairy. Choose one you like the taste of.
- Fine sea salt: Seasons the water and the mash so the potatoes taste like potatoes (not just salt).
- Black pepper: Freshly cracked for a gentle kick that balances the creaminess.
- Optional extras:
- Fresh chives or parsley: For color and freshness.
- Garlic powder: If you want just a touch more garlic on top of the roasted cloves.
- Nutritional yeast: For a subtle, savory "buttery/cheesy" note, still dairy free.
See recipe card below for all ingredients and quantities.
How to Make Dairy Free Mashed Potatoes
- Roast garlic: Slice the top off a whole head of garlic to expose the cloves. Drizzle with olive oil and wrap in foil. Roast in 400°F hot oven for 35-40 minutes.
- Cook the potatoes: Peel and cut potatoes into even 2-inch chunks. Add them to a large pot and cover with cold water. Stir in salt. Bring to a gentle boil, then simmer until very tender when pierced with a fork (20-25 minutes).
- Steam off moisture: Drain potatoes well and return to the warm pot. Warm over low heat for a few minutes, mixing to prevent sticking, to steam off any excess moisture.
- Mash garlic: When cool enough to handle, squeeze the cloves out of the skin onto a small plate and mash with a fork.
- Mash potatoes: Add warm potatoes to a large bowl and mash using a potato masher.
- Season: Gently mix in mashed roasted garlic, a generous drizzle of olive oil, and about ½ cup warm oat milk. Add more oat milk a little at a time until you reach your preferred consistency. Season with sea salt and black pepper to taste.
Easy Mashed Potatoes Tips
- Choose the right potato: Yukon Golds give naturally creamy, rich mashed potatoes. A mix of Yukon Gold + Russet can add extra fluff.
- Start in cold water: Adding potatoes to cold water helps them cook evenly and prevents a mushy outside / firm inside situation.
- Salt the water: This is your first chance to season the potatoes from the inside out, don't skip it.
- Don't overboil: A gentle simmer is best. A hard boil can cause the edges to fall apart before the centers are tender.
- Dry the potatoes: After draining, let them sit in the hot pot for a minute to steam off excess water so your mash is creamy, not watery.
- Warm your oat milk: Cold liquid can make the potatoes seize and turn gummy. Warm oat milk blends in smoothly.
- Mash, don't whip: Use a masher or ricer. Electric mixers can overwork the starch and lead to gluey mashed potatoes.
- Adjust texture at the end: Too thick? Add a splash more warm oat milk. Too loose? Let them sit for a few minutes, they'll thicken as they rest.
- Make-ahead tip: Make them slightly thicker if you're reheating later; stir in a bit of warm oat milk right before serving to bring them back to creamy.
Dairy Free Mashed Potatoes Substitutions
You can keep these dairy free mashed potatoes flexible while still getting great texture and flavor.
- Oat milk: My favorite for neutral flavor and creaminess.
- Almond milk or cashew milk: Also work well. Make sure they're unsweetened and unflavored.
- Coconut milk: Use light coconut milk and just a little at a time if you're okay with a mild coconut note.
- Olive oil: The base fat for this recipe.
- Avocado oil: A neutral option if you don't want olive flavor.
- Vegan butter: Use part olive oil, part vegan butter for a more classic mashed potato taste.
- Extra garlicky: Add a small pinch of garlic powder in addition to the roasted garlic.
- Milder garlic: Use ½ head roasted garlic instead of a full head, then taste and add more if you like. Or skip the cloves and use garlic-infused olive oil for a gentle, background garlic note.
Dairy Free Mashed Potatoes FAQs
I love unsweetened oat milk, it's naturally creamy, neutral in flavor, and blends in beautifully. Unsweetened almond milk or cashew milk also work well. Light coconut milk is another good option if you don't mind a faint coconut note; it adds creaminess without weighing the potatoes down (full-fat coconut milk can feel a bit heavy here). Whatever you use, choose plain, unsweetened milk (no vanilla, no added sugar) so your garlic mashed potatoes stay savory.
You can, just know they'll be a little less creamy. If you're skipping plant milk, use good olive oil for richness and save a bit of the starchy potato cooking water to splash in as you mash. That combo still makes tasty garlic mash. For extra luxe, swap some of the water for oat, almond, or cashew milk next time.
If your mash turned out a bit thin, you've got options. Gently simmer the pot over low heat to evaporate some liquid, mash in a little more cooked potato if you have it, or simply let the potatoes rest for a few minutes. They naturally tighten up as they sit. For a dairy-free boost, stir in 1-2 tablespoons of nutritional yeast; it adds a touch of body and a savory, "buttery" note without milk or cheese.
Serving Suggestions
- Top with creamy dairy-free mushroom sauce.
- Pair with juicy roasted turkey breast.
- Add a heap of cumin roasted carrots and chickpeas.
- Serve alongside roasted broccolini for crisp-tender greens.
- Plate with air fryer brussels sprouts for extra crunch.
- Go bold with maple sriracha cauliflower for sweet-heat vibes.
Storage Tips
- Fridge: Cool, then refrigerate in an airtight container for 3-4 days.
- Reheat: Warm gently (microwave at 50% power or low heat on the stove) with a splash of warm oat milk or water and a drizzle of olive oil until creamy again.
- Freeze: Yes, portion and freeze up to 2 months. Thaw in the fridge, then refresh with a little liquid and olive oil if needed.
- Food-safe note: Don't save potatoes that sat out over 2 hours.
Recipes to Pair With Mashed Potatoes
📖 Recipe
Dairy Free Mashed Potatoes Recipe
Equipment
- 1 large pot or dutch oven
- 1 potato masher or potato ricer
Ingredients
- 1 large garlic head, two if you want extra garlicky
- 2 teaspoons olive oil, for roasting garlic
- 2 pounds Russet potatoes
- 1 pound Yukon Gold potatoes
- 2 teaspoon fine sea salt, to salt water
- 2 tablespoons extra virgin olive oil, plus a drizzle to finish
- ¾ cup oat milk (unsweetened), warmed, plus extra if needed
- sea salt & pepper to taste
Instructions
Roast the garlic
- Preheat the oven to 400°F. Slice the top off a whole head of garlic to expose the cloves. Drizzle with a little olive oil, wrap tightly in foil or place in a covered ramekin. Roast for 35-40 minutes, until the cloves are soft, golden, and spreadable. Let cool slightly. (You can start the potatoes while the garlic roasts.)1 large garlic head, 2 teaspoons olive oil
Cook the potatoes
- Peel and cut the potatoes into even chunks (about 2 inches). Add them to a large pot and cover with cold water by about 1 inch. Stir in 2 teaspoons of sea salt.2 pounds Russet potatoes, 1 pound Yukon Gold potatoes, 2 teaspoon fine sea salt
- Bring to a gentle boil, then simmer until the potatoes are very tender when pierced with a fork, about 20-25 minutes.
- Drain well and return the potatoes to the warm pot. Warm over low heat for a few minutes, mixing to prevent sticking, to steam off any excess moisture.
Mash and season
- When cool enough to handle, squeeze the garlic cloves out of the skins onto a small plate and mash with a fork. Set aside.
- Add warm potatoes to a large bowl and mash using a potato masher.
- Gently mash in the mashed roasted garlic, a generous drizzle of olive oil, and about ½ cup of warm oat milk. Add more oat milk a little at a time until you reach your preferred creamy consistency. Season with sea salt and black pepper to taste, and serve with an extra drizzle of olive oil.2 tablespoons extra virgin olive oil, ¾ cup oat milk (unsweetened), warmed, sea salt & pepper to taste
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Notes
- Potato mix (why it works): Yukon Gold adds natural creaminess; Russet brings fluff. The combo gives a plush, scoopable mash.
- Roasted garlic intensity: Start with 1 head for mellow, sweet garlic. For bolder flavor, add a few extra roasted cloves to taste. I always roast an extra head just in case.
- Plant milk: Use plain, unsweetened (no vanilla). Warm it before adding so the mash stays silky.
- Seasoning check: If you salted the cooking water, you'll likely need less salt at the end. Taste mashed potatoes first before adding extra salt.
- Texture control: If it's too thick, whisk in more warm oat milk or a splash of starchy cooking water. If it's too loose, let it sit a few minutes; it naturally thickens.
- Ultra-smooth option: Use a potato ricer, then fold in olive oil and warm milk. For a more rustic mash, use a hand masher, or leave the skins on the potatoes.
- Make-ahead: Make slightly thicker, then reheat gently with a splash of warm oat milk and a drizzle of olive oil just before serving.
- Yield guide: 3 lb potatoes serve about 6 as a side. Scale as needed and adjust liquid to your preferred creaminess.
Ella says
These are amazing!!! Highly recommend.
Jacqui Wilson says
So glad you like them!