Dairy Free Cheesy Garlic Mashed Potatoes
Creamy, garlicky mashed potatoes are the ultimate comfort food, and this version proves you don't need a drop of dairy to nail that rich, indulgent texture. Yukon Golds are the secret weapon here — their naturally buttery flesh breaks down into something silky and smooth that holds up beautifully to all the mix-ins. Boiling whole garlic cloves right alongside the potatoes is a brilliant move; they mellow and sweeten as they cook, then mash right in for deep, savory flavor without any sharpness. Dairy-free butter and warmed plant-based milk bring the creaminess, while shredded dairy-free cheese and nutritional yeast team up to deliver that unmistakable cheesy, umami punch. The technique of drying the potatoes over low heat before mashing is a small step that makes a big difference — no watery, gluey results, just fluffy, cloud-like spuds. Finished with a scatter of fresh chives, this makes four generous servings that are impressive enough for a holiday table but easy enough for a weeknight side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 tsp salt, plus more for the cooking water
- 4 cloves garlic, peeled
- 3 tbsp dairy free butter
- ¾ cup dairy free milk, warmed
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - ½ cup dairy free cheese, shredded
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the potato chunks and garlic cloves in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
Drain the potatoes and garlic through a colander, then return them to the pot. Set the pot over low heat for 1–2 minutes, shaking occasionally, until any remaining surface moisture has evaporated and the potatoes look dry.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!