These CREAMY Garlic DAIRY FREE Mashed Potatoes are the best! Enjoy this easy to make vegan mashed potatoes recipe that uses broth and olive oil instead of milk! Perfect for any dinner – you won’t believe how good they are!
Dairy Free No Milk Mashed Potatoes
It’s been 11 days without cheese or milk. 11 days. 11 days!
Cheese is something I love dearly (let’s be real), so suddenly saying goodbye to cheesy casseroles, mac and cheese, and pizza hasn’t been easy. But at the same time? It hasn’t been impossible.
Now, I’m learning to cook without cheese, milk, or butter — and surprisingly, butter has been the easiest swap. I already liked my I Can’t Believe It’s Not Butter mashed potatoes, so the transition started there. Giving up milk, though? That’s been trickier. It’s in everything. But little by little, I’ve been figuring it out — and even finding some new favorites along the way, like these Dairy-Free Mini Pancake Muffins and No Milk No Eggs Pancakes, which are both total breakfast wins.
So when that mashed potato craving hit (because mashed potatoes = life), I knew I had to come up with something just as rich and creamy as my fluffiest version — without the dairy. And here they are: creamy garlic dairy-free mashed potatoes that are going to change your life. No seriously, just read the comments!
I’ve been experimenting with substitutions, figuring out what actually tastes good… and what definitely doesn’t. (Real talk: fake cheese will never be real cheese.) But with comforting favorites like these potatoes or a cozy bowl of my No Milk or Cheese Potato Soup, I’m proving to myself that dairy-free doesn’t mean flavor-free.
Vegan Mashed Potatoes
These mashed potatoes are SO EASY to turn vegan! Even though the recipe calls for chicken broth, you can substitute it with vegetable broth. And just like you have DELICIOUS Vegan Mashed Potatoes!
These mashed potatoes are creamy because we’re mashing them with broth which is a great liquid to use as a substitution for milk. Throwing in some garlic gives them a great taste and the smell is pretty delicious. Bonus points on these potatoes: You don’t have to peel them, who doesn’t love that?
So going dairy free, or just want a change in your regular mashed potatoes? Give these a try!
How to Make Dairy Free Mashed Potatoes
Bring potatoes to a boil. To peel or not to peel? That’s up to you, I prefer to leave the potatoes unpeeled, but if you want velvety smooth, peel them.
Keep boiling until a fork easily slides in, about 20 minutes.
Add chicken broth, olive oil, garlic, salt and pepper to potatoes and mash. You can mash by hand or with a electric hand mixer. Just be careful if you’re using a hand mixer not to overmix.
Mix until creamy and serve. Enjoy!
Storing Leftovers
Store mashed potatoes in an airtight container in the fridge for up to 4 days. When ready to heat, heat up in the microwave until fully warm. If they seem dry, add a splash of olive oil or broth and give them a mix to restore creaminess.
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Creamy Garlic Dairy Free Mashed Potatoes
PrintIngredients
- 1 1/2 pounds Yukon Gold potatoes unpeeled and cut into equal sized pieces
- 1/2 cup vegetable or chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Bring a pot of water to a boil and add your potatoes. Keep boiling and cook them for about 20-25 minutes, or until a fork easily slides in.
- Drain the potatoes and place them back into the pot. Add broth, olive oil, minced garlic, salt and pepper to pot.
- Mash until the potatoes are creamy. Serve and enjoy!
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