Dairy-free mashed potatoes with bacon are a crowd-pleaser any time of year.
Mashed potatoes are a favorite at our table year-round. I didn’t enjoy them as a child, but once we started making them without dairy, they quickly became a staple. The lighter texture and flavor made all the difference.
Over the years we’ve tested variations from simple to spicy, and lately we’ve loved adding gluten-free bacon crumbles for a savory finish. Friends and family never miss the traditional heavy dairy—nor the sluggish feeling that often follows—because these mashed potatoes are satisfying without weighing you down.
If you think dairy-free and gluten-free means giving up mashed potatoes, think again. This dairy-free mashed potatoes with bacon recipe is ideal for holidays or any night you crave creamy potatoes. It’s also quick and family-friendly: the entire side can be prepared in about 30 minutes, making it perfect for busy households.
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Dairy Free Mashed Potatoes with Bacon Printable Recipe
Dairy Free Mashed Potatoes with Bacon
Ingredients
- 6 russet potatoes
- 1.5 cups coconut milk
- 1/2 cup safflower oil
- salt to taste
- pepper to taste
- 5 slices gluten-free bacon
Instructions
- Wash and cube the potatoes, leaving the skins on.
- Place the potatoes in a large pot, cover with water, and bring to a boil.
- Cook until the potatoes are very fork-tender.
- While the potatoes cook, fry the bacon in a separate pan until fully cooked; set aside to cool.
- Drain the potatoes, then return them to the pot. Add salt, pepper, 1 cup of coconut milk, and the safflower oil.
- Use a hand mixer to blend until smooth and creamy. If the potatoes seem dry, add the remaining 1/2 cup coconut milk, then add additional coconut milk 1–2 tablespoons at a time until you reach the desired consistency.
- Taste and adjust salt and pepper as needed—remember the bacon will add saltiness.
- Crumble the cooked bacon and fold it into the mashed potatoes by hand.
- Serve warm and enjoy!
Recipe Notes
For a vegan version, omit the bacon and add salt gradually, about 1/2 teaspoon at a time, tasting as you go until flavors are balanced.
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