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    Home Β» Recipes Β» Sides

    Creamy Dairy-Free Mashed Potatoes

    Published: Nov 19, 2020 by Sherri Hall Β· This post may contain affiliate links.

    pin showing overhead of mashed potatoes in a white bowl

    A combination of broth and mayo is what gives these dairy-free mashed potatoes a super creamy consistency without using a milk or butter substitute. They're nut-free, gluten-free and can be made either vegan or vegetarian.

    Jump to Recipe
    overhead of dairy free mashed potatoes in a white bowl

    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, "no-chicken" broth and mayo change things up a bit while keeping the potatoes nice and creamy without milk or butter.

    This recipe is not only perfect for vegetarians and vegans, but also those who are lactose intolerant or have a dairy allergy.

    Additionally, it works for those with an egg allergy or intolerance when using a vegan/egg-free mayo.

    These mashed potatoes also happen to be Kosher when made with certified Kosher broth and mayo (vegan or traditional).

    Jump to:
    • Ingredient highlights
    • How to make mashed potatoes without milk
    • Ideas for serving
    • Can these be made in advance?
    • Storing and reheating leftovers
    • More recipes for mashed potatoes
    • Creamy Dairy-Free Mashed Potatoes
    mashed potatoes in white bowl with a spoon in it

    Ingredient highlights

    • Potatoes - You can use Yukon Gold or russet.
    • Broth - You can use Imagine's vegetarian "no-chicken" broth or any vegetable broth of your choosing.
    • Mayo - I prefer Follow Your Heart's Vegenaise or Hellmann's vegan dressing, but you can use your favorite brand. Use a soy-free version if needed. You can also use traditional mayo if not vegan or avoiding eggs.
    • Seasonings - These include dried parsley, salt and white pepper.
    overhead of bowl of mashed potatoes with part of right side cut off

    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.

    cubed potatoes in a 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).

    potatoes in pot after being boiled

    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.

    whipping potatoes with an electric mixer

    Be sure not to overmix or the consistency of the potatoes will become too gluey.

    Alternatively, you can use a potato masher, if preferred.

    potatoes in pot after being whipped

    Add mayo, parsley, salt and white pepper.

    vegan mayo and seasonings added to potatoes in pot

    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 or gluten-free vegetarian gravy.

    close-up overhead of bowl of mashed potatoes

    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.

    front view of mashed potatoes in white bowl

    More recipes for mashed potatoes

    • Cheesy Vegan Mashed Potatoes
    • Vegan Cream Cheese Mashed Potatoes
    • Sour Cream and Onion Mashed Potatoes (with Vegan Option)
    close-up overhead of mashed potatoes in white bowl with spoon behind it
    Print Recipe Save RecipeSaved!
    5 from 58 votes

    Creamy Dairy-Free Mashed Potatoes

    A combination of broth and mayo is what gives these dairy-free mashed potatoes a super creamy consistency without using a milk or butter substitute. They're nut-free, gluten-free and can be made either vegan or vegetarian. Try them with our dairy-free gravy for a perfect combination.
    Course Side Dish
    Cuisine American, Gluten-Free, Vegan, vegetarian
    Keyword christmas, dairy-free, gluten free, holiday recipes, mashed potatoes, thanksgiving, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 -8
    Calories 257kcal
    Author Sherri Hall

    Ingredients

    • 3 lb. Yukon Gold or russet potatoes
    • 1 cup vegetarian no-chicken broth (low sodium version if preferred) or vegetable broth
    • β…“ cup mayonnaise, traditional or vegan (use soy-free mayo if needed)
    • ΒΎ teaspoon dried parsley
    • ΒΌ 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 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 mayo, parsley, salt and white pepper.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Vegetable Peeler
    5-qt. Stainless Steel Pot
    Colander
    Electric Hand Mixer

    Notes

    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. 
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. 

    Nutrition

    Calories: 257kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Fiber: 5g

    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.

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    Reader Interactions

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    1. Ryann

      December 11, 2022 at 6:58 pm

      5 stars
      This is great! My youngest is dairy free and I have had a hard time finding how to make good mashed potatoes. Mayo makes all the difference

      Reply
      • Sherri Hall

        December 12, 2022 at 9:29 am

        Hi Ryann! I am so glad to hear this recipe worked out for you and your family! Thank you and Happy Holidays! πŸ™‚

        Reply
    2. Sara

      November 25, 2022 at 2:07 pm

      5 stars
      came out really great!

      Reply
      • Sherri Hall

        November 25, 2022 at 2:30 pm

        Thanks so much, Sara! Glad you enjoyed the potatoes! Happy Holidays! πŸ™‚

        Reply
    3. Nancy

      May 04, 2022 at 7:28 pm

      5 stars
      I needed an alternative to mashed potatoes that call for milk. This recipe was perfect and one that I will definitely use again!

      Reply
      • Sherri Hall

        May 04, 2022 at 8:08 pm

        Yay! So happy to hear that, Nancy! I'm glad you loved the mashed potatoes! πŸ™‚

        Reply
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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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