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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?"
So, I did, and boy was I pleasantly surprised!
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!
Creamy Dairy-Free Mashed Potatoes
- 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)
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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