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A combination of veggie broth and vegan mayo is what gives these dairy-free mashed potatoes a super creamy consistency without using a milk or butter substitute. They're easy to make, vegan, nut-free, gluten-free and have a soy-free option.
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, vegetable broth and vegan mayo change things up a bit while keeping the potatoes nice and creamy without milk or butter.
This recipe is not only perfect for vegans, but also those who are lactose intolerant or have a dairy allergy.
It's also great for those with an egg allergy or intolerance since we're using an egg-free mayo.
Ingredient highlights
- Potatoes - You can use Yukon Gold or russet.
- Broth - You can use Imagine's vegetarian "no-chicken" broth or any low sodium vegetable broth of your choosing.
- Vegan Mayo - I used Follow Your Heart's Vegenaise, but you can use your favorite brand. Use a soy-free version if needed.
- 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 vegan 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 vegan gravy with white wine.
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
Creamy Dairy-Free Mashed Potatoes
Ingredients
- 3 lb. Yukon Gold or russet potatoes
- 1 cup gluten-free, low-sodium vegetarian no-chicken broth or vegetable broth
- ⅓ cup vegan mayonnaise (use soy-free 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 vegetarian "no-chicken" broth or vegetable 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 vegan mayo, parsley, salt and white pepper.
(Please refer to the post above for instructional photographs 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.
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!