These dairy-free mashed potatoes are the ultimate crowd-pleaser, perfect for your festive table. They’re rich, smooth, and so flavorful, no one will believe they’re dairy-free, nut-free and gluten-free! Make them vegan or vegetarian - your choice!
Imagine the fireplace crackling with warmth, and the table is set with all your holiday favorites. But what’s the one dish everyone looks forward to the most? That creamy, fluffy, buttery mound of mashed potatoes!
Even with all the variations of mashed potatoes i've made - these are my personal favorite. I've made them all including vegan cream cheese mashed potatoes, low FODMAP cheesy vegan mashed potatoes, sour cream and onion mashed potatoes, and even these traditional garlic cheddar mashed potatoes.
The secret to this version has "no-chicken" broth and mayo to make these potatoes nice and creamy without milk or butter.
Table of contents
Why You'll Love These Dairy-Free Mashed Potatoes
- Perfect for holiday gatherings if you have family members who are lactose intolerant or dairy allergy.
- Make it egg free-by using egg-free mayo
- These mashed potatoes also happen to be Kosher when made with certified Kosher broth and mayo (vegan or traditional).
Ingredient highlights
- Potatoes - I tend to prefer Yukon Gold as they are mild and creamy. You can also use Russet Potatoes.
- 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. You can also add to this seasoning mix by including garlic powder (or fresh garlic) and Italian herb seasoning.
How to make mashed potatoes without milk
Step 1
Peel and cut the potatoes into similarly-sized chunks.
Add the potatoes to a 4- or 5-quart pot.
Step 2:
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.
Step 3:
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.
Step 4:
Add mayo, parsley, salt and white pepper.
Stir to combine.
Top Tips for Success
Tip 1: Boil your potatoes until they are just tender enough (you can poke a fork through it without much effort). Be careful not to overcook or the potatoes will become too starchy.
Tip 2: When mixing with a hand mixer, be sure not to overmix or the consistency of the potatoes will become too gluey. Use a potato masher if preferred.
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.
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
- Cheesy Vegan Mashed Potatoes
- Vegan Cream Cheese Mashed Potatoes
- Sour Cream and Onion Mashed Potatoes (with Vegan Option)
Conclusion
If you have leftover mashed potatoes, check out our vegan air fryer mashed potato balls - a fun little way to make these into appetizers! Ready in 10 minutes, they are crispy on the outside and pillowy on the inside.
If you made this recipe, let us know how it turned out by leaving a comment below!
Rating and sharing recipes is one of the best ways you can support your favorite food bloggers!
Recipe Card
Ingredients
- 3 lb. Yukon Gold or russet potatoes
- 1 cup vegetarian no-chicken broth (low sodium version if preferred) or vegetable broth
- ⅓ cup mayonnaise, traditional or vegan (use soy-free mayo 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 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.
Video
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.
Robbie
Can avocado mayo be substituted for regular mayo?
Regina
In my opinion, these are the best dairy free mashed potatoes. Since my husband started eating dairy free several years ago, I tried making mashed potatoes with dairy free milk and vegan butter/coconut oil several times but we never liked them. So I had basically stopped making mashed potatoes altogether. But since I found this recipe, we've been enjoying them again. I've even made them for company and they said they would have never known the potatoes were dairy free if I hadn't told them. Thank you so much for this recipe!
Ryann
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
Sherri Hall
Hi Ryann! I am so glad to hear this recipe worked out for you and your family! Thank you and Happy Holidays! 🙂
Sara
came out really great!
Sherri Hall
Thanks so much, Sara! Glad you enjoyed the potatoes! Happy Holidays! 🙂
Nancy
I needed an alternative to mashed potatoes that call for milk. This recipe was perfect and one that I will definitely use again!
Sherri Hall
Yay! So happy to hear that, Nancy! I'm glad you loved the mashed potatoes! 🙂
Kat
Lovely!
I do something similar, but, for an extra kick, first chop some carrots, celery, and onions, put on baking sheet, drizzle with oil, sprinkle with salt, pepper, onion powder, and paprika, then bake till slightly charred, about half an hour (350?).
These get stirred into the mashed taters. 😀
For an extra to-do, I may stir in 1/4-1/2 cup of (any) gf flour, add 1-2 egg substitutes, sprinkle heavily with paprika, and bake around 30-45 minutes (350 I think). This can be done in a deep casserole dish, or lightly pressed into a wide shallow ish baking dish. Tastes so good!
Whoops! I add a Tbls of mustard too!
I use to use hot dogs (baked with the veggies), and scrambled eggs, then a real mixed in for baking, but can't eat eggs anymore. Unless I I can get them straight from a free range (yes, that makes a difference, for me anyway) chickens bum. I can't keep chickens though. Anyway, happy I've found your site! 🙂
Sherri Hall
Sounds great Kat! Love your ideas! 🙂 Hope you find some recipes you will enjoy here! Have a good one!
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!
Donna
Hi, I was wondering if you have tried making this in advance and heating it in the oven? I previously made a recipe with cream cheese or sour cream but that was before dairy issues. Looking to try yours but would love to make it thanksgiving morning and heat up again for dinner.
Watch Learn Eat
Hi Donna! Yes, we actually did that last Thanksgiving. After making them, we put them in a casserole dish and just gave them a stir before heating in the oven. We also covered them and stirred again during re-heating so that they would heat evenly. Thanks for stopping by and hope you enjoy! Happy Thanksgiving! 🙂
Anne
Hi there,
Thank you for posting a recipe for those of us with lactose intolerance and IBS. I've had to eliminate so many of the foods that I love and mashed potatoes were one of them. I going to try this recipe. I saw that a few people mentioned the veganese option instead of mayo. I wondered if you had tried it and if the consistency was the same as regular mayo. I don't have a problem with regular mayo. I just happen to like the taste of veganese better....believe it or not. I guess I'll be the first to post a review with the veganese.
Thanks.
Watch Learn Eat
Thanks Anne! I have not tried it with the vegan mayo, but would love to know how it turns out. I'm looking forward to hearing about it. Enjoy! 🙂
Anne
Oh, it was absolutely delicious! The veganese works 🙂 I didn't have enough potatoes for the recipe so I just eyeballed the amounts proportionately. This is going to become a regular staple in my diet now. Maybe I could try this recipe in a Shepard's pie? Also, for those of you who are vegan, you could probably substitute the chicken broth for vegetable broth and then use veganese instead of mayo. voila!
Watch Learn Eat
That's great to hear, Anne! I'm so happy it turned out with the vegan mayo and that you enjoyed it so much! Shepard's pie sounds amazing; let me know if you make it with these. 🙂 Thanks so much for letting me know how it worked out; it makes me so happy! 🙂
Emily
Hi there! Is your husband on a low fodmap diet, per chance? Most store bought chicken broths have garlic and or onion which tend to not be tolerated by us low fodmappers. I'm curious if you have found a broth that contains no garlic and or onion. From my understanding, if it lists other spices, chances are that's what it is. Also curious about what brand of mayo your using? Would like to try this recipe, and hoping I don't need to make my own broth. Thanks!
Watch Learn Eat
Hi Emily! Thanks for stopping by and checking out this recipe! My husband was on a low FODMAP diet for his IBS, but reintroduced a number of things back in since. He still does have some issues with certain foods though, especially high-lactose dairy and foods with gluten. He can tolerate small amounts of garlic and onion. I normally use the Swanson all-natural less sodium broth, which lists onion juice concentrate as the last ingredient.
However, your question sparked my curiosity, so I did some research and discovered two products that might work for you. The first one I found is actually a broth concentrate by Savory Choice. It comes in a packet and you have to mix it with water to make the broth. I found it on this awesome low FODMAP blog: http://blog.katescarlata.com/2014/08/26/low-fodmap-broth/.
The second option I found is Tuscany Broth by Progresso. I found it on a low FODMAP Pinterest board. When I checked the ingredients label, it did not list onion or garlic or any "other spices." Of course, this could be verified by contacting Progresso to be sure. I just showed it to my husband and he is now looking forward to trying it.
As for mayo, I use Hellmann's. I'm not sure where you live, but depending on your location, it may be Best Foods in your area. I did a Google search and found that it appears that it is considered low FODMAP. We've tried other brands, but my husband and I both like the Hellmann's flavor the best.
I hope you will give these mashed potatoes a try! Let me know how it works out! Best wishes! 🙂
Emily
Thank you for getting back to me so quickly, and for going the extra mile and doing some research! That's so kind of you!! I have been on this diet for a week and I am still figuring things out! That Tuscany broth sounds really tasty. I will definitely give this recipe a try! We have Best Foods mayo in our area. And it's my favorite as well, just never sure if processed stuff is "safe". Thanks again!
Watch Learn Eat
Thank you Emily! I hear you about processed foods. It's funny because I try to cook with natural ingredients and stay away from processed foods whenever I can, so I bought an all natural mayo and I hated it! I just really love my mayo and I can't part with it. LOL. I did see that Hellmann's has a new organic mayo though, so I'll probably give that a go.
Good luck with your low FODMAP diet and enjoy the potatoes! 🙂
Michelle
My doctor recommended me to follow the low FODMAP. I find it difficult to watch what I eat and to cook healthy. My whole life everything I ate is dairy. I'm Italian we put cheese on everything. Lol. Mashed potatoes is one of my favorite foods! This literally just made my day!!! I can't wait to try it out!
Watch Learn Eat
Thanks Michelle! Hope you enjoy them! As someone who is part Italian, I also put cheese on everything so I can definitely relate. As I understand, you can still have low-lactose cheeses such as Parmesan and Romano on the low FODMAP diet if that makes you feel better. 🙂 Have a wonderful day!
Michelle
I tried it today. They were great!!!!!
Watch Learn Eat
That's awesome, Michelle! So happy to hear it! 🙂
Chris
Coming from someone lactose intolerance for dairy-free mashed potatoes mayonnaise is not a good substitute to put in it because for those that may not know mayonnaise is not dairy free it does contain egg which is considered dairy.
Watch Learn Eat
Hi Chris. Thanks for stopping by and I appreciate your concern. However, please note that eggs do not contain lactose and are not considered to be a dairy product. Here is some information on the subject: http://www.bbcgoodfood.com/howto/guide/spotlight-dairy-free, http://www.godairyfree.org/ask-alisa/are-eggs-dairy, http://dairyfreecooking.about.com/od/dairyfreebasics/f/eggsdairy.htm.
If you are lactose intolerant and also cannot tolerate eggs, perhaps you have an egg allergy or egg sensitivity as well. Best wishes!
Laura | Wandercooks
Yum! I just came across that tip the other day to use chicken broth in mashed potatoes, but haven't had the chance to try it yet. You've totally convinced me now! P.S. Have you ever tried (Japanese) Kewpie mayonnaise? It is the BEST with mashed potato! 🙂
Watch Learn Eat
Thanks Laura! It comes out so creamy! 🙂 I have never tried Kewpie mayonnaise, but I just Googled it and I can't wait to give it a try! Thanks for the tip! 🙂
lisa @ garlicandzest.com
You got me there! I never would have guessed mayonnaise! Great job!
Watch Learn Eat
Thanks Lisa! 😉
Gloria @ Homemade & Yummy
I am a total potato lover, and there are NEVER too many ways to enjoy them. This sounds great.
Watch Learn Eat
Thank you Gloria! 🙂
Tracy | Baking Mischief
That's completely ingenious, using mayo instead of dairy! I love tangy potato salad made with mayo, so I can only imagine that mashed potatoes made with it would be equally delicious. And great video! I love your apron. 🙂
Watch Learn Eat
Thank you Tracy!! Yes, I LOVE potato salad with mayo too! Thanks for checking out the video too! 🙂
Mica @ Let's Taco Bout It Blog
I'm lactose intolerant. This recipe excites me! I think this is very interesting to use broth and mayonnaise. I love it!
Watch Learn Eat
Thank you Mica! 🙂
Ilona @ Ilona's Passion
Yum! They looks so delicious! Potatoes are my Favorite!
Watch Learn Eat
Thanks Ilona! 🙂
tawnia
Could you replace mayonnaise with miracle whip.
Watch Learn Eat
Hi Tawnia! Yes, you can use Miracle Whip, but it will have a bit of a sweeter flavor than mayo. Hope that helps! Thanks for stopping by!
Erinn
I was wondering if you could make these the night before?
Watch Learn Eat
Hi Erinn! Yes, you definitely can make them the night before. In fact, I've done it a bunch of times and they reheat very nicely. Enjoy and have a Happy Thanksgiving!
Emily
This is an old post but I hope you still check it! When you reheat, do you use the crock pot or do you reheat in oven? Do you mix the mashed potatoes while reheating?
Watch Learn Eat
Hi Emily! I have reheated them in the slow cooker before if I needed them to stay warm for a while. Otherwise, I usually just reheat them in the microwave or on the stove top over low to medium heat. And yes, I do stir them during the reheating process, usually one time halfway through if I'm microwaving, but multiple times if using the stove top method to avoid sticking and burning. Hope that helps! Have a great day!
Laura @MotherWouldKnow
How funny - my husband always makes mashed potatoes with mayonnaise and I thought it was weird, but I never thought of it as the solution to a medically limited diet. It is delicious!
Watch Learn Eat
That's funny Laura! It is delicious! 🙂
allie @ Through Her Looking Glass
Dear Sherri, I love your secret ingredient. Mission accomplished. These mashed potatoes are gorgeous and I must try your delicious recipe!
Watch Learn Eat
Thanks Allie! Hope you enjoy! 🙂
Carol Borchardt
Great idea to use mayonnaise for creaminess and a bit of tang. Yum!
Watch Learn Eat
Thanks Carol! 🙂
Levan @ Crazy Vegan Kitchen
Mashed potatoes... the best thing about them? They never go out of food fashion. Always looking for solid recipes and this dairy free version is right up my alley!
Watch Learn Eat
Thank you Levan!
Heather | All Roads Lead to the Kitchen
Mayo - what a great idea! My mom can't have dairy, so I think these are the perfect thing to surprise her with at Thanksgiving this year..thank you. 🙂
Watch Learn Eat
Thanks Heather! I hope she enjoys them! 🙂
Sharon @Nut Free Wok
Simply brilliant to use mayonaise!!!!! People with egg allergies can also use the egg free mayo options too!
Watch Learn Eat
Thank you Sharon!
David @ CookingChat
I was curious to see how you made your mashed potatoes dairy free, as my son can't eat dairy. alas, can't have eggs either so the mayo won't work. But I should try chicken broth!
Watch Learn Eat
Hi David! The chicken broth does make them somewhat creamy but the mayo takes it to the next level. Perhaps you can try using a vegan mayo. It should have the same consistency. Let me know how they turn out!
Dawn @ Words Of Deliciousness
I love the combination of chicken broth and mayonnaise in these mash potatoes. They do look super creamy. Thanks for sharing!!
Watch Learn Eat
Thank you Dawn! 🙂
Linda Roisum
Love it! I never would have thought to use mayo ... but then we use mayo to make other things moist, so why not. My husband loves mashed potatoes...so I will definitely try it this way and see if he can tell the difference ... but of course, I would never tell him any way.
Watch Learn Eat
Thanks Linda! I hope you and your husband enjoy them!
Callie | Flour and Fancy
Love this! I'd never considered mayonnaise in mashed potatoes before, but I imagine that the flavors are wonderful. Definitely giving this a try - thanks for sharing!
Watch Learn Eat
Thank you Callie! I hope you enjoy them!
jeannie
This is still dairy, I am dairy free and butter is still dairy. To my body it is.
Watch Learn Eat
Hi Jeannie! I appreciate your comment and concern; however, please note that this recipe does NOT contain any butter and is dairy-free using mayonnaise made from eggs, oil and vinegar. I hope you will give it a try!
Emily
My Helmans mayonnaise lists Milk as an ingredient, are you using a different kind? Thanks!
Watch Learn Eat
Hi Emily! I typically use Hellmann's Real Mayonnaise with the dark blue label. The ingredients as listed on the label are as follows: soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium disodium EDTA (used to protect quality), natural flavors. I hope that helps or that you can find another brand! 🙂