Everyone loves potatoes. Roasted, baked, fried — there are endless ways to enjoy this versatile vegetable. For me, mashed potatoes are a particular favorite. After tasting my sister’s incredible Thanksgiving version, I had to recreate it and add my own touch. Here’s my recipe for Creamy Buttery Mashed Potatoes (Lactose-free). It’s rich, fluffy, and perfectly comforting.
Thanks to Maddie for the inspiration — this version delivers on every promise: creamy, buttery, lactose-free, and incredibly fluffy. It’s an ideal side for holiday meals or dinner parties and will likely be the first dish to disappear. Consider doubling the recipe if you expect leftovers.
YOUR NEW FAVORITE SIDE
This lactose-free version relies on unsweetened almond milk and ghee to recreate the classic milk-and-butter profile. Ghee is clarified butter that contains neither casein nor lactose, so it keeps a rich buttery taste without dairy proteins. It also provides healthy fats and fat-soluble vitamins like A, E, and K, making it a flavorful and nutritious butter alternative.
Potatoes themselves pack energy-boosting carbohydrates plus vitamins C and B6, potassium, dietary fiber, and resistant starch. Boil and mash them with ghee, minced garlic, extra virgin olive oil, salt, pepper, and almond milk for a mashed potato that’s silky, savory, and satisfying. These pair well with any roasted meat and will be a crowd-pleaser at any table.
These Creamy Buttery Mashed Potatoes are versatile and pair beautifully with roasted meats. A favorite pairing is a slow-cooked pot roast. Serve warm and watch them disappear.
INGREDIENTS YOU’LL NEED:
- Yellow potatoes (Yukon Gold recommended)
- Unsweetened almond milk
- Ghee
- Extra virgin olive oil
- Minced garlic
- Sea salt
- Ground pepper
HOW TO MAKE CREAMY BUTTERY MASHED POTATOES
1. Add chopped potatoes to a large pot and cover with cold water. Bring to a boil, then simmer for about 10–15 minutes, or until a fork or knife easily pierces the potatoes.
2. Drain the potatoes and return them to the pot. Add unsweetened almond milk, ghee, extra virgin olive oil, minced garlic, sea salt, and ground pepper.
3. Mash using a potato masher, electric beater, or immersion blender until smooth. Be careful not to overwork the potatoes, which can make them gummy. Taste and adjust seasoning as needed.
WHAT TO PAIR IT WITH
These mashed potatoes go well with any roasted or braised protein. They’re especially good alongside pot roast, roast chicken, roasted turkey, or grilled steak. Adjust the seasoning and texture to complement the main dish.
RECIPE SUBSTITUTIONS & NOTES
Yukon Gold or other yellow potatoes are ideal for their naturally buttery flavor and creamy texture, but russets or Idaho potatoes also work well because of their higher starch content. If you’re not dairy-free, swap almond milk and ghee for regular milk and butter. For additional flavor, mix in fresh herbs like thyme, rosemary, or sage, or add roasted garlic instead of minced garlic.
BEST POTATOS FOR MASHED POTATOES
Yellow potatoes such as Yukon Gold are preferred for mashed potatoes because of their naturally buttery flavor and creamy texture. Russet or Idaho potatoes are also good choices due to their starchy, fluffy quality. In general, starchier potatoes produce lighter, fluffier mashed potatoes.
NON-DAIRY MILK SUBSTITUTES
Unsweetened almond milk works well as a non-dairy option. Other choices include soy milk, canned light coconut milk (for a richer flavor), or warmed chicken, beef, or vegetable broth if you prefer a savory, dairy-free alternative.
LOOKING FOR MORE DELISH SIDES? TRY THESE:
Crispy Buttery Broccolini
White Bean Greek Salad
Homemade Cinnamon Applesauce
Dressed-up Heirloom Tomatoes
Click here to watch the reel I made of this recipe 🙂
Creamy Buttery Mashed Potatoes
Ingredients
- 1 5lb bag yellow potatoes, peeled (or just washed) and chopped
- 1/3 cup unsweetened almond milk
- 1/3 cup ghee
- 3 tbsp extra virgin olive oil
- 1/2 tbsp minced garlic
- 1 tsp sea salt
- Ground pepper, to taste
Instructions
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Add potatoes to a pot then cover with water. Bring to a boil and let cook for about 10-15 minutes, or until fork/knife tender.
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Strain potatoes, then add back to the pot along with remaining ingredients. Use a potato masher, electric beater or immersion blender to mash the potatoes. Note: be sure not to over stir, as the mashed potatoes can become gummy.
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Adjust ingredients based on taste and serve.