Dairy Free Mashed Potatoes Recipe
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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Servings: 6
Equipment
- 1 large pot or dutch oven
- 1 potato masher or potato ricer
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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.
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