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A combination of veggie broth and vegan mayo is what gives these dairy-free mashed potatoes a super creamy consistency without using a milk or butter substitute. They're easy to make, vegan, nut-free, gluten-free and have a soy-free option.
Mashed potatoes are one of those side dishes you can just never have enough of.
One thing that's great about mashed potatoes is that there are so many ways to make them besides the traditional milk and butter.
In this version, vegetable broth and vegan mayo change things up a bit while keeping the potatoes nice and creamy without milk or butter.
This recipe is not only perfect for vegans, but also those who are lactose intolerant or have a dairy allergy.
It's also great for those with an egg allergy or intolerance since we're using an egg-free mayo.
Ingredient highlights
- Potatoes - You can use Yukon Gold or russet.
- Broth - You can use Imagine's vegetarian "no-chicken" broth or any low sodium vegetable broth of your choosing.
- Vegan Mayo - I used Follow Your Heart's Vegenaise, but you can use your favorite brand. Use a soy-free version if needed.
- Seasonings - These include dried parsley, salt and white pepper.
How to Make Mashed Potatoes Without Milk
Peel and cut the potatoes into similarly-sized chunks.
Add the potatoes to a 4- or 5-quart pot.
Cover with 1 inch of water and bring to a boil.
Reduce heat to maintain a steady rolling boil.
Cook until potatoes are fork-tender (approximately 10-15 minutes).
Be careful not to overcook or the potatoes will become too starchy.
Drain potatoes in a colander and then return them to the pot.
Add broth and mix using an electric hand mixer until the ingredients are well combined and lumps are removed.
Be sure not to overmix or the consistency of the potatoes will become too gluey.
Alternatively, you can use a potato masher, if preferred.
Add vegan mayo, parsley, salt and white pepper.
Stir to combine.
Ideas for serving
Serve these mashed potatoes with your favorite everyday main dishes or as part of your Thanksgiving or holiday menu.
They're also perfect topped with our easy chickpea flour gravy.
Can these be made in advance?
Yes! You can make these a day ahead of time if needed. To reheat, place the mashed potatoes in a casserole dish, give them a stir, cover and bake at 350° F. Stir one more time during cooking. Cook until warmed (will be about 20-30 minutes).
Storing and reheating leftovers
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Leftovers can be microwaved in a microwave-safe dish in 1-minute intervals, stirring in between.
More recipes for mashed potatoes
Creamy Dairy-Free Mashed Potatoes
Ingredients
- 3 lb. Yukon Gold or russet potatoes
- 1 cup gluten-free, low-sodium vegetarian no-chicken broth or vegetable broth
- ⅓ cup vegan mayonnaise (use soy-free if needed)
- ¾ teaspoon dried parsley
- ¼ teaspoon white pepper
- fine sea salt to taste
Instructions
- Peel and cut the potatoes into similarly-sized chunks and add them to a 4- or 5- qt. stainless steel pot. Cover with 1 inch of water and bring to a boil.
- Reduce heat to maintain a steady rolling boil. Cook until potatoes are fork-tender (approximately 10-15 minutes). Be careful not to overcook or the potatoes will become too starchy.
- Drain potatoes in a colander and then return them to the pot. Add vegetarian "no-chicken" broth or vegetable broth and mix using an electric hand mixer until the ingredients are well combined and lumps are removed. Be sure not to overmix or the consistency of the potatoes will become too gluey. Alternatively, you can use a potato masher, if preferred.
- Stir in vegan mayo, parsley, salt and white pepper.
(Please refer to the post above for instructional photographs for this recipe)
Suggested Equipment/Tools
Notes
Nutrition
This post originally appeared on Watch Learn Eat on September 24, 2015. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
MaryLou
Can you freeze them? How do you reheat?
Sherri Hall
Hi MaryLou! I have never tried freezing them and with the mayo, I'm not sure it would work. 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! 🙂
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!