Dairy-free mashed potatoes
Silky dairy-free mashed potatoes made with olive oil and warmed oat milk — creamy, simple and brilliant beside roast veg or sausages.
This is the dairy-free mashed potato you actually want on the table — rich and silky without butter or double cream. Warming oat milk and using olive oil keeps it creamy and full-flavoured.
Make it for Sunday roast, a midweek shepherd's pie or whenever you need comfort-food carbs that won’t dull the veg. It’s quick, forgiving and reliably tasty.
Ingredients
- 1.2 kg Maris Piper potatoes
- Sea salt — to taste; add about 15 g to the cooking water
- 60 ml Extra-virgin olive oil
- 150 ml Unsweetened oat milk — warmed before adding
- 1 Garlic clove — optional, finely minced
- 10 g Fresh chives — finely chopped, for garnish
- Freshly ground black pepper — to taste
Equipment
- large saucepan with lid
- colander
- potato masher or ricer
- small saucepan
Instructions
Peel the potatoes and cut into even 3 cm chunks so they cook at the same rate.
Place the potato chunks in a large saucepan and cover with cold water by about 2 cm. Add the sea salt (about 15 g). Starting in cold water ensures even cooking.
Bring to a rolling boil over a high hob, then reduce to a gentle simmer and cook until a fork slides easily into the largest pieces.
Drain the potatoes thoroughly in a colander, then return them to the empty pan and place over a low heat for 2 minutes to evaporate excess moisture.
While the potatoes dry, warm the oat milk with the olive oil in a small saucepan until just warm — do not let it boil.
Mash the potatoes with a potato masher (or ricer) until mostly smooth but still a little textured if you prefer. Gradually pour in the warm oat milk and olive oil mixture, mashing to reach your desired creaminess. Stir in the minced garlic if using, then season with more sea salt and freshly ground black pepper to taste.
Fold through the chopped fresh chives and serve immediately while hot.
Tips
- Use floury potatoes (Maris Piper or King Edward) — they break down and mash well for a fluffy texture.
- Warm the oat milk and oil together so the potatoes absorb the liquid without cooling; never add cold liquid straight to hot potatoes.
- Drain and briefly dry the potatoes in the pan after boiling — this removes excess water that would make the mash watery.
- If you prefer ultra-smooth mash, push the potatoes through a ricer while hot; for a rustic texture, mash gently with a potato masher.
- Make-ahead: keep warm in a heatproof bowl over a pan of simmering water or reheat gently on the hob, stirring in a splash more warmed oat milk if it seems dry.
Substitutions
Unsweetened oat milk → Unsweetened soya milk, same quantity (150 ml)
Stays closeExtra-virgin olive oil → Neutral vegetable oil (rapeseed) or a dairy-free spread melted, same quantity (60 ml oil or 60 g spread)
Stays closeMaris Piper potatoes → King Edward or other floury potatoes, same quantity (1200 g)
Stays closeGarlic clove → ½ tsp garlic powder, add with the milk (use less to taste)
Noticeably different
Nutrition
Per serving · estimated
- 370
- Calories
- 7 g
- Protein
- 55 g
- Carbs
- 14 g
- Fat
- 7 g
- Fibre
- 4 g
- Sugar
- 350 mg
- Sodium
FAQ
Can I make this ahead and reheat?
Yes — keep the mash in a heatproof bowl covered. Reheat gently on a low hob stirring occasionally and add a splash of warmed oat milk to loosen if needed.
Why is my mash gluey?
Overworking hot potatoes or adding cold liquid can release excess starch and make them gluey. Mash gently, use warm liquid and stop when you reach the texture you like.
Is oat milk the best non-dairy option?
Oat milk gives a naturally creamy texture and mild flavour, but soya milk works well too. Avoid very watery plant milks — they can thin the mash.
Can I flavour the mash differently?
Yes — stir in roasted garlic, finely chopped spring onions, or a spoonful of dairy-free pesto. Additions will change the flavour profile but are delicious.
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