Although I’m not a big mashed potato fan, I do love these buttery dairy-free smashed potatoes. They’re boiled until tender, and smashed while pan frying. The result is a crisp and flavorful outside, with a soft and naturally creamy middle. The presentation is a bit rustic, but the taste is truly elevated.

This recipe was originally shared with us by the potato company Tasteful Selections many years ago. They grow and bag baby potatoes, which you’ve probably seen in the produce selection. After enjoying this recipe several times, I have some updates, and answers to a few FAQs.

Definitely! I like to use a flavorful cooking oil, like olive oil or avocado oil, and a pinch or two of additional salt.

I always use yellow types of potatoes because they are creamier and more tender for smashing. Red potatoes are a bit too waxy in my opinion. I have tested this recipe with purple baby potatoes, and they worked, but I preferred the yellow.

I have made these smashed dairy-free potatoes with regular Yukon gold potatoes and other types of yellow potatoes. I thickly cut them into halves or quarters as needed to mimic baby potato sizing and then proceed with the recipe.

I’ve included a garlic option, but onion powder, paprika, and smoked paprika are also delicious on these dairy-free smashed potatoes. If I’m craving a little spice, I sprinkle in crushed red pepper. For Mexican-themed dinners, you could even use dairy-free taco seasoning.

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, soy-free, peanut-free, nut-free, vegan, plant-based, and vegetarian. Dairy-Free Smashed Potatoes  Print Prep time 5 minsCook time 25 minsTotal time 30 mins The buttery, crispy edges of these tender potatoes are simply addictive! And I love how easy these are to make. No chopping, slicing, or blending required. Everything is done right on the stovetop!Author: adapted from Tasteful Selections Recipe type: Side Cuisine: American Serves: 2 servings Ingredients1 pound baby yellow potatoes2 tablespoons dairy-free buttery spread¼ cup sliced chives or thinly sliced green onions¼ teaspoon salt + some for cooking water¼ teaspoon black pepperInstructionsPlace the whole potatoes in a pot, cover them with water, sprinkle with salt (I used about 1 teaspoon), and bring to a boil. Cook the potatoes until tender when pierced with a fork, about 20 minutes. Drain the potatoes.Add the butter alternative to a skillet and melt it over medium-high heat. When it is melted and just beginning to bubble, add the drained potatoes and stir to coat. With fork, slightly smash each potato just to break the skin and cook each side until golden brown, stirring regularly. Some of the potatoes may actually break up when you smash them, but have no fear, they still taste awesome.Remove the pan from the heat, stir in the green onions or chives, and season with salt and pepper.NotesGarlic Option: Stir 1 to 2 crushed garlic cloves into the butter alternative just before you add the potatoes. Or, you can sprinkle a little garlic powder on (about ¼ teaspoon) as you cook the potatoes.Nutrition Information Serving size: ½ pound Calories: 214 Fat: 9.3g Saturated fat: 2.6g Carbohydrates: 28.6g Sugar: .1g Sodium: 404mg Fiber: 5.9g Protein: 6.1g 3.5.3229More Delicious Dairy-Free Potato RecipesThe Best Dairy-Free Scalloped Potatoes

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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