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Mayonnaise is the secret to making these Creamy Dairy-Free Mashed Potatoes just as good as their dairy-containing counterparts. They're also easily made vegan!
Yup, you DID read that correctly. It IS possible to make CREAMY dairy-free mashed potatoes.
Creamy mashed potatoes without milk, half-and-half, heavy cream or butter...
And without a dairy substitute!
The first ingredient I decided to use was broth. I remembered watching commercials around Thanksgiving time that advertised making mashed potatoes with broth.
But it still wasn't creamy enough.
So, I opened the fridge and just stared. Hmm.
Then I saw it. The jar of mayonnaise shining like it came from the heavens.
Or maybe the fridge light just blinded me from staring too long.
Well, whatever. Anyway, I took it out and thought, "do I dare put this mayonnaise in mashed potatoes?"
Uh, yeah.
So, I did, and boy was I pleasantly surprised!
Absolute perfection!
Creamy dairy-free mashed potatoes have been achieved. Mission complete.
Now for the true test. Dinner...
The husband loved them and the kids never knew the difference! Seconds please 😉
8/24/17 – UPDATE: Please note that we have added a vegan option based on reader feedback.
How to Make Mashed Potatoes Without Milk
Start by peeling potatoes.
Then cube the potatoes so they are uniform in size.
Next, boil the potatoes until fork-tender.
Then drain and return to pot. Add vegetarian "no-chicken" broth or vegetable broth and mix with a hand mixer.
Stir in mayonnaise (or vegan mayonnaise for vegan option), parsley, white pepper and salt and continue to mix with the hand mixer until all ingredients are evenly combined.
Take a big scoop and enjoy!
Try our dairy-free gravy with these spuds for a perfect combination!
For more dairy-free mashed potatoes, check out these cheesy vegan mashed potatoes and these vegan cream cheese mashed potatoes next.
Creamy Dairy-Free Mashed Potatoes
Ingredients
- 3 lb. Yukon gold potatoes
- 1 cup gluten-free, low-sodium vegetarian no-chicken broth or vegetable broth
- ⅓-1/2 cup mayonnaise, depending on your liking (for vegan option, use vegan mayonnaise)
- ¾ teaspoon dried parsley
- ¼ teaspoon white pepper
- Kosher salt to taste
Instructions
- Peel and cube potatoes so that they are uniform in size.
- Place potatoes in a 5-quart stainless steel pot and cover with one inch of cold water.
- Bring to a boil and then reduce heat to maintain a steady rolling boil. Cook until potatoes are fork-tender (approximately 15-20 minutes). Be careful not to overcook or the potatoes will become too starchy.
- Drain potatoes in a colander and return to pot.
- Add broth and mix using an electric hand mixer.
- Stir in mayonnaise, parsley, white pepper and salt until you've achieved desired consistency and flavor.
- Mix again with the hand mixer until all ingredients are well combined and lumps are removed. Be sure not to overmix or the consistency of the potatoes will become too gluey.
(Please refer to the post above for instructional photographs for this recipe)
Suggested Equipment/Tools
Notes
Nutrition
Please note that this recipe originally called for chicken broth and was later adjusted to be vegetarian with a vegan option.
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Cynthia
I searched for another vegan mashed potato recipe after one I found yielded crumbly mashed potatoes. This one did not disappoint with the creaminess!!! I found our go-to vegan mashed potato recipe! I goofed this time and added the full amount of mayo without taste testing first and must not have had the full 3 lbs of potatoes so it was a touch too much mayo. Rookie mistake and lesson learned to taste test as I add the mayo but perfect recipe and I’m so happy we found a yummy creamy vegan mashed potato finally!
Sherri Hall
Yay! I'm so happy you loved these mashed potatoes, Cynthia! I've definitely added too much mayo a time or too myself. 😉 Thanks so much for stopping by and sharing! 🙂 Wishing you an awesome New Year!
Jaena
These look so good! Have you ever made them ahead of time? I need a recipe I can make tonight to take to a dinner tomorrow.
Sherri Hall
Thank you Jaena! Yes, I've made them in advance many times. I'm not sure if you're reheating them before you go or if the host will be doing so. The best way to reheat them is in the oven, if possible. Put them in a casserole dish, give them a stir, then cover them and put them in the oven on 350° F. Stir one more time during cooking. Cook until warmed (will be about 20-30 minutes). If you need to reheat them in the microwave, put them in a microwave safe dish and cover. Reheat in one-minute increments, stirring in between, until warmed. Hope that helps and hope you enjoy them! 🙂
Jaena
Perfect! Thanks, Sherri.
Sherri Hall
No problem, Jaena! Have a good one! 🙂
Jhoana
Is it still possible to make this without the hand mixer? Would it still taste the same or different? Please let me know
Sherri Hall
Hi Jhoana! Yes, you can use a potato masher instead of the hand mixer. Add the cooked and drained potatoes to the pot with the broth and mash with the potato masher. Then, stir in the mayo, parsley, white pepper and salt. Hope that helps! 🙂
Eva MacDuff
I tried the vegan version for Thanksgiving and it was such a hit with even my non-vegan relatives! I just substituted with vegetable broth and a vegan mayo.
Sherri Hall
So happy to hear that, Eva! Glad everyone enjoyed them! Thanks so much for sharing! 🙂
Cheyanne
Would it be possible to make these in a crockpot?
Sherri Hall
Hi Cheyanne! I have never tried making them in a crockpot, but if I were going to, I'd add everything to the crockpot except the mayo and parsley. Then after you mash them, I'd stir in the mayo and parsley. Please let me know if you try it and how it turns out; I'm curious to know! Have a great day! 🙂
Mel
I love these potatoes! I was already making potatoes with gluten free broth but the mayo made the potatoes so creamy that you don't miss the diary at all. My sister is a extremely picky eater and loved the potatoes I made following your recipe. Thank you for sharing this delicious recipe.
Sherri Hall
Thank you so much Mel! I am so glad you and your family enjoyed them! Hope you have a wonderful day! 🙂
Jenny
Thank you for this recipe! I am trying a casein-free diet and didn't know there was a good substitute. I just made these, and they are delicious! I think these actually are better than traditional dairy mashed potatoes!
Watch Learn Eat
Hi Jenny! I'm so happy you enjoyed them! Thank you so much! 🙂 Good luck with your diet!
Amanda
Wow! I've made these half a dozen times now. They turn out sooooo good! Dare I say they are even better than my mom's butter and milk laden mashed potatoes? Because they totally are. I'd gladly take these over the traditional recipe any day. Bonus that all my dairy free kids love them, too!
My new favorite potatoes, hands down.
Watch Learn Eat
Thanks Amanda! I'm so happy you and your family love these potatoes! 🙂 Thank you so much for your kind words! Have a wonderful weekend!
Kelli P.
I just made these vegan, with soy free vegan mayo, and vegetable broth. They are SO good. The mayo makes it silky, and the hand mixer gives then such a fluffy texture. Never thought to combine the stock with mayo in a recipe, but it worked out deliciously! Thank you for sharing.
Watch Learn Eat
Hi Kelli! I have been wondering how they would come out with the vegan mayo and vegetable broth. I am so glad you tried them this way and they turned out well! 🙂 That's so awesome! So happy you enjoyed them and thanks for stopping by to let us know. Happy Holidays!
Jennifer
My 8 year old daughter has to be dairy free for 30 days to see if dairy is causing her stomach issues. She was so sad during Thanksgiving that she could not have the mashed potatoes. Now that we are back home, i was able to make your recipe tonight. They were great! My daughter loved them! Thank you!
Watch Learn Eat
That's wonderful, Jennifer! I'm so glad she loved them! Thank you so much for sharing! 🙂 I hope she feels better!