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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.
- 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.
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
- 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
- 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)
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.
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