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.
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 mayo, parsley, salt and white pepper.
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.