Dairy-Free Mashed Potatoes

These dairy-free mashed potatoes are creamy, fluffy, and full of flavor. Made with olive oil or vegan butter and your favorite non-dairy milk, they’re a perfect side dish for any meal — including holidays!

Ingredients

• 2 pounds (about 1 kg) Yukon Gold or Russet potatoes, peeled and chopped
• 3–4 tbsp olive oil or vegan butter
• ½ to ¾ cup unsweetened almond milk (or oat/soy milk), warmed
• 1 tsp salt (plus more to taste)
• ¼ tsp black pepper
• Optional: ½ tsp garlic powder, fresh chives, or rosemary for extra flavor

Directions

1. Peel and chop the potatoes into even-sized chunks.
2. Place potatoes in a large pot and cover with cold water. Add salt.
3. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes or until fork-tender.
4. Drain the potatoes and return them to the pot.
5. Add olive oil or vegan butter and mash until mostly smooth.
6. Slowly stir in the warm non-dairy milk a little at a time until desired creaminess is reached.
7. Season with salt, pepper, and optional garlic powder or herbs.
8. Serve warm.