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.
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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).
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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)
Creamy Dairy-Free Mashed Potatoes
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
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.
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! 🙂