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    Home 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 55 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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    1. Donna

      November 21, 2016 at 12:26 pm

      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.

      Reply
      • Watch Learn Eat

        November 21, 2016 at 12:57 pm

        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! πŸ™‚

        Reply
    2. Anne

      July 31, 2016 at 7:36 pm

      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.

      Reply
      • Watch Learn Eat

        August 01, 2016 at 10:00 am

        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! πŸ™‚

        Reply
        • Anne

          August 01, 2016 at 6:17 pm

          5 stars
          Oh, it was absolutely delicious! The veganese works πŸ™‚ 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!

          Reply
          • Watch Learn Eat

            August 01, 2016 at 8:39 pm

            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. πŸ™‚ Thanks so much for letting me know how it worked out; it makes me so happy! πŸ™‚

            Reply
    3. Emily

      June 09, 2016 at 6:57 pm

      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!

      Reply
      • Watch Learn Eat

        June 09, 2016 at 8:08 pm

        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! πŸ™‚

        Reply
        • Emily

          June 09, 2016 at 8:37 pm

          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!

          Reply
          • Watch Learn Eat

            June 09, 2016 at 8:52 pm

            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! πŸ™‚

            Reply
        • Michelle

          August 15, 2016 at 12:15 am

          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!

          Reply
          • Watch Learn Eat

            August 15, 2016 at 8:36 am

            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. πŸ™‚ Have a wonderful day!

            Reply
            • Michelle

              August 15, 2016 at 5:58 pm

              I tried it today. They were great!!!!!

            • Watch Learn Eat

              August 16, 2016 at 11:13 am

              That's awesome, Michelle! So happy to hear it! πŸ™‚

    4. Chris

      June 06, 2016 at 2:46 pm

      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.

      Reply
      • Watch Learn Eat

        June 07, 2016 at 8:44 am

        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!

        Reply
    5. Laura | Wandercooks

      April 03, 2016 at 8:04 pm

      5 stars
      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! πŸ™‚

      Reply
      • Watch Learn Eat

        April 03, 2016 at 8:27 pm

        Thanks Laura! It comes out so creamy! πŸ™‚ 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! πŸ™‚

        Reply
    6. lisa @ garlicandzest.com

      April 03, 2016 at 5:51 pm

      You got me there! I never would have guessed mayonnaise! Great job!

      Reply
      • Watch Learn Eat

        April 03, 2016 at 6:02 pm

        Thanks Lisa! πŸ˜‰

        Reply
    7. Gloria @ Homemade & Yummy

      April 03, 2016 at 5:50 pm

      I am a total potato lover, and there are NEVER too many ways to enjoy them. This sounds great.

      Reply
      • Watch Learn Eat

        April 03, 2016 at 6:02 pm

        Thank you Gloria! πŸ™‚

        Reply
    8. Tracy | Baking Mischief

      April 03, 2016 at 5:43 pm

      5 stars
      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. πŸ™‚

      Reply
      • Watch Learn Eat

        April 03, 2016 at 5:52 pm

        Thank you Tracy!! Yes, I LOVE potato salad with mayo too! Thanks for checking out the video too! πŸ™‚

        Reply
    9. Mica @ Let's Taco Bout It Blog

      April 03, 2016 at 5:19 pm

      5 stars
      I'm lactose intolerant. This recipe excites me! I think this is very interesting to use broth and mayonnaise. I love it!

      Reply
      • Watch Learn Eat

        April 03, 2016 at 5:28 pm

        Thank you Mica! πŸ™‚

        Reply
    10. Ilona @ Ilona's Passion

      March 07, 2016 at 12:25 pm

      Yum! They looks so delicious! Potatoes are my Favorite!

      Reply
      • Watch Learn Eat

        March 07, 2016 at 1:51 pm

        Thanks Ilona! πŸ™‚

        Reply
    11. tawnia

      January 31, 2016 at 6:26 pm

      Could you replace mayonnaise with miracle whip.

      Reply
      • Watch Learn Eat

        January 31, 2016 at 6:51 pm

        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!

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

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