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.

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).

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.

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 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 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)

Print Recipe Save RecipeSaved!

5 from 52 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
• 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.

(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

Never miss a recipe!Subscribe to our newsletter

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.