Using a slow cooker to make mashed potatoes is a brilliant shortcut—and you can make a dairy-free version that’s every bit as creamy and satisfying as the classic.
If someone you’re cooking for avoids dairy, mashed potatoes don’t have to be off the menu. This dairy-free recipe yields rich, creamy potatoes that often impress even dairy-lovers. It’s ideal for holiday tables, weeknight dinners, or whenever you crave comfort food.
You can leave the skins on or peel them—either works. The slow cooker keeps the process hands-off and convenient, and the result is tender potatoes ready to be mashed with dairy-free ingredients for a silky texture.
Ingredient notes
To recreate the richness of traditional mashed potatoes without dairy, choose a few flavorful substitutes:
- Vegan (plant-based) butter for a buttery flavor.
- Almond milk cream cheese or another plant-based cream cheese to add creaminess.
- Chicken broth (or vegetable broth for a vegetarian option) to add moisture and deepen the flavor so the potatoes don’t turn out dry.
- Baby gold and red potatoes create a creamier, starchier texture that mashes beautifully.
- If you prefer a more traditional, fluffy mashed potato, use russet potatoes and adjust the added liquid to reach your desired consistency.
Preparation notes
- Slow cooker mashed potatoes are one of the easiest methods: minimal prep and no stovetop babysitting.
- Scrub whole baby potatoes and add them to the slow cooker. Halve or quarter larger potatoes so pieces cook evenly, then cover with water.
- Cook on high or low until tender. Times will vary by size, but the potatoes should be easily pierced with a fork.
- You can leave them on the warm setting for a couple of hours if needed; they hold well until you’re ready to mash.
- Drain the cooking water, then mash the potatoes while adding the butter, cream cheese, broth and salt to achieve a smooth, creamy texture.
Recipe tips
- Plan on approximately 1/2 pound of raw potatoes per person as a general guideline; adjust if you expect heavier or lighter portions.
- If you want an ultra-smooth finish, use a hand mixer or potato ricer; for a more rustic texture, mash by hand.
Serving suggestions
These dairy-free mashed potatoes pair well with a variety of mains—slow-cooked roasts, meatballs, pot roasts and pork roasts are all excellent choices. They also work nicely alongside vegetable mains for a vegetarian plate.
Storage
- Cool leftovers completely, then store in airtight containers in the refrigerator for up to 3 days.
- For portioned storage, silicone freezer trays or Souper Cubes work well—freeze up to 3 months and thaw/reheat when needed.
Dairy Free Mashed Potatoes
Author: Jennifer Draper
Prep time: 15 mins • Cook time: 3 hrs • Servings: 4
Ingredients
- 2 pounds baby potatoes
- 1/4 cup plant-based butter
- 4 oz almond milk cream cheese (or other plant-based cream cheese)
- 1/2 cup chicken broth (or vegetable broth)
- 1 teaspoon salt, or to taste
Instructions
- Scrub potatoes clean. Leave small baby potatoes whole; halve or quarter larger ones so they cook evenly.
- Place potatoes in the slow cooker and add enough water to cover them.
- Cook on high for 2–3 hours or on low for 4–6 hours, until potatoes are fork-tender.
- Drain the water and return the potatoes to the slow cooker or transfer them to a large bowl.
- Add plant-based butter, almond milk cream cheese, broth and salt. Mash with a hand mixer or potato masher until smooth and creamy. Adjust seasoning and liquid as needed for desired texture.
Notes
Baby gold and red potatoes produce a creamier result. For a fluffier, more traditional texture, use russet potatoes and adjust liquid amounts to preference. Leftovers keep in the fridge up to 3 days or can be frozen up to 3 months.
Nutrition (approx.)
Calories: 323 kcal • Carbohydrates: 42 g • Protein: 7 g • Fat: 15 g • Sodium: 870 mg • Fiber: 6 g