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Garlic Mashed Potatoes (Dairy Free)

Dairy Free Garlic Mashed Potatoes

This is my family’s favorite mashed potato recipe. Instead of butter and milk, I use olive oil and vegetable broth. It is is so flavorful that nobody will ever miss the butter and milk.

 I use a potato ricer to easily create super creamy mashed potatoes.

I like to make my mashed potatoes a couple hours before dinner and keep them warm in a crock pot. This reduces the work load right before serving dinner, making for a less stressed cook. And in my opinion, the most important element to a successful dinner is a relaxed cook!

Garlic Mashed Potatoes (Dairy Free)
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 lbs. potatoes, peeled and quartered
  • 1 cup vegetable broth (How to Make Vegetable Broth)
  • 4 cloves garlic, minced
  • 4 Tablespoons olive oil, separated
  • 2 teaspoons chopped parsley (optional, for color)
  • pepper to taste
  1. In a large pot, boil potatoes until they can easily be pierced by a fork.
  2. Drain and rinse the potatoes.
  3. While the potatoes are boiling, brown the minced garlic in 1 tablespoon of oil.
  4. Rice (I use a Potato Ricer) or mash the potatoes; adding garlic, oil, pepper, and parsley.
  5. Add the broth slowly to achieve the desired texture.


More Potato Recipes and Tips:

  1. Mashed Potato Tips and Recipes
  2. Purple Mashed Potatoes
  3. Savory Mashed Potatoes with Cauliflower and Celeriac

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. The Thrifty Countrywoman says:

    Your method is so much healthier, I'll have to give it a try. By the way, you look cute holding your bowl of mashed potatoes!

  2. My kids took that picture to get back at me for making them pose with pictures of their favorite pies. I am making recipe books for them. I want to include pictures of them and our family cooking, serving, and eating the food to include in the recipe book.

  3. Sounds good to me!!

  4. Vickie's Michigan Garden (my backyard) says:

    So glad you explained all that –I have a friends who's son is dairy intolerant toddler and your recipes will be good for her also.

  5. The Quintessential Magpie says:

    This is good to know because I can't use soy products either… though milk products don't bother me a bit. I want to try your recipe!

    Happy Foodie Friday…


    Sheila :-)

  6. You've come up with a much healthier version of mashed potatoes than most of us have. Thanks for sharing with us. Have a great day.,

  7. heartnsoulcooking says:

    GREAT!!! recipe for mashed potatoes. THANKS!!! Geri

  8. It is a challenge to deal with dietary restictions (don't you just *dislike* that word). Your attitude is a good one and lucky for your kids you have figured just what works for substitutes. We have traded mashed potatoes many times for mashed turnips. Just as good and since they are not as dry as potatoes, no need to add a bunch of milk and such.


  9. Kitchen Stewardship says:

    Garlic is a super food! You're invited to link up this (or other recipes, I'd love more GF stuff) at Kitchen Stewardship next Thursday for a carnival of super foods. More details here:

  10. Live.Love.Eat says:

    Thank goodness we're having mashed potatoes tonight, which is rare, otherwise you would have gotten me in the mood.

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