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Creamy Dairy-Free Mashed Potatoes

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. Try them with our dairy-free gravy for a perfect combination.
Course Side Dish
Cuisine American, Gluten-Free, Vegan
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

Ingredients

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.

Video

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