Dairy free mashed potatoes with bacon are a crowd-pleaser any time of year.
Mashed potatoes are a classic side dish that fits every season and many occasions. For years I avoided mashed potatoes because the traditional, heavy dairy versions didn’t sit well with me. Once I started making them dairy free, they became a staple—creamy, flavorful, and easier on the stomach.
Over time I experimented with textures and seasonings, from plain to bold and spicy. Adding gluten free bacon crumbles quickly became a family favorite. The salty, smoky bacon pairs perfectly with the creamy potatoes, and guests rarely miss butter or cream when these are on the table.
If you follow a dairy free and gluten free lifestyle, you don’t have to give up mashed potatoes. This dairy free mashed potatoes with bacon recipe is ideal for holidays, weeknight dinners, or anytime you crave a comforting side. It’s straightforward and quick—the entire dish can be ready in about 30 minutes, making it a practical option for busy families and parents on the go.
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Dairy Free Mashed Potatoes with Bacon Printable Recipe
Dairy Free Mashed Potatoes with Bacon
This recipe is gluten free, dairy free, and refined sugar free. For a vegan option, omit the bacon and adjust the seasoning as needed.
Course: Side Dish
Cuisine: American
Keywords: dairy free mashed potatoes, gluten free mashed potatoes, holiday side dish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 387 kcal per serving
Author: Jereann Zann – Celiac Mama
Ingredients
- 6 russet potatoes
- 1 1/2 cups coconut milk (canned full-fat gives best creaminess)
- 1/2 cup safflower oil
- Salt to taste
- Pepper to taste
- 5 slices of gluten free bacon
Instructions
- Wash and cube the potatoes, keeping the skin on for added texture and nutrients.
- Place the cubed potatoes in a large pot, cover with water, and bring to a boil over high heat.
- Reduce heat and simmer until the potatoes are very fork tender, about 15–20 minutes depending on the size of the cubes.
- While the potatoes cook, fry the bacon in a separate pan until fully cooked and crisp. Remove and set aside to cool, then crumble.
- Drain the potatoes well, return them to the pot, and add salt, pepper, 1 cup coconut milk, and the safflower oil.
- Using a hand mixer, blend the potatoes until creamy. If they need more moisture, add the remaining 1/2 cup of coconut milk a tablespoon at a time until you reach your desired consistency.
- Taste and adjust seasoning. Keep in mind the bacon will add saltiness, so season gradually.
- Fold in the crumbled bacon by hand so you retain some texture.
- Serve warm and enjoy.
Recipe Notes
To make this dish vegan, simply omit the bacon and increase salt to taste. Add salt in small increments—about 1/2 teaspoon at a time—mixing and tasting before adding more. For a smoother mash, peel the potatoes first; for more rustic texture and extra fiber, keep the skins on. If you prefer a lighter flavor, use a lower-fat coconut milk or a combination of vegetable broth and coconut milk.
Nutrition Facts (per serving)
Calories: 387 | Fat: 28g | Saturated Fat: 10g | Cholesterol: 9mg | Sodium: 104mg | Potassium: 786mg | Carbohydrates: 30g | Fiber: 2g | Protein: 6g
Vitamins: Vitamin C 9.6mg | Calcium 28mg | Iron 2.8mg
*Percent daily values are based on a 2000 calorie diet.
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